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wild boar pork roast
Comments
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It's hard to say a time but it will cook faster than a pig.
If you have never never done them before my advice would be to get some bark and then foil early. If not wild boar dries out quick. And keep a bottle of apple cider and water handy to spritz.
Also, you have a couple of options. You can pull off in the 190s and slice (you will still get that very "wild hog" flavor) or push well in the 200s. You aren't going to pull meat easy at 200 like a regular shoulder.
Drop the temp and take your time. No turbo cooking."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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I remember doing a ham off a small,maybe 60-70 pound boar overnight in an oven during a hunt. I've tried a big sow and the lack of fat didn't work well. I did not have an egg at the time. I agree with killit and Grillit, cook it slow.
I once tried skinning out a big boar. The smell was so bad we finally drug the thing way out in the woods and left it.
Bob
Cooking on the coast -
@BikerBob your first big gnarly one is a smell you'll never forget!
My stomach just curdled thinking about it.
Never eat the big ones. Buzzards gotta eat, too."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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I've done a few of them. Injecting with something (apple juice, or any other liquid that you can find in a recipe and sounds good to you) and using foil as @Killit_and_Grillit, suggested is a good idea. But I like pulling it and making sandwiches (and nachos with the leftovers).
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@JoeyB106 what's the internal temp?
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Killit_and_Grillit said:@JoeyB106 what's the internal temp?Joey B
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Following this one. Let us know how it turns out.Apollo Beach, FL
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If you try to skin a big boar you gotta do it FAST. Otherwise just cut off the head and take the josie wales approach: buzzards gotta eat, same as the worms.
Little Rock, AR
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Keep that lid closed! You're in for a treat.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Oh hell son now you're just screwing with us.
Finished pics or it didn't happen."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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@Wardster it must just be in a really long stall.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Maybe it was one of those blue pigs and they are incapacitated??Apollo Beach, FL
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I'll try this before the thread dies. @joeyB106
Maybe he forgot about the post and can receive a ping....
Apollo Beach, FL
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