Home Forums Hunting & Shooting Hunter's Campfire 24HCF HOG HUNT FOR 2014 :ADVANCE INFO

I'd like that a lot, bud. Look for a PM in the next week, please. I've got a little something cooking, so to speak...

Sounds good!

Good luck washing off the stink...

I thought for sure you would show up at hog camp

Did someone say, "cooking"?

My Wilderness Hunting Lodge hog was calling to me� from the freezer�

So I did this�







And topped it with this�







Then added this�







And over the course of about 5 hours, let it do this�






And for my efforts, I was rewarded with this�







Given that I've only used the smoker twice before, and had never attempted ribs, I was rather pleased with the results. When otherwise picky, non game-eating juveniles are begging for more, I get the feeling I did something right! I was concerned that the meat pulled so far away from the ends of the bones, but the ribs were tender & delicious.

I also smoked a rack (not nearly as meaty) from a previous hunt, and was pleasantly surprised that it was still fairly moist & tender. I was pleasantly surprised by this, since I didn't bother brining them. I may have to try that next time, to compare & contrast.

In the meantime, I think I'll try some smoked shoulders.

FC

Nice job Joe!

Dude! that looks good! What kind of smoker?

and nice plate!

Weber Smokey Mountain, in the 18.5" persuasion. I did a mash-up of basic ribs recipes from virtualweberbullet.com .

1) Wrapped with Stubbs Rub & overnighted in fridge
2) Trimmed up to roughly St. Louis style
3) 2 hours at 235-240
4) Squirted with apple juice, wrapped in foil, & did another 2 hours
5) Unwrapped, slathered with KC Masterpiece, and did about 45 minutes

Delish!

I had wanted to keep it at 225 or so, but it was windy as [intercourse]. Next time, if I don't skip the water in the pan altogether, I'll at least start with room temp water, instead of boiling water. Like I said, I'm a rookie.

FC

I forgot about that! We were visiting the folks at Thanksgiving that year, & my BIL shot a buck on the farm that morning. It's interesting how a 7 year old perceives things like that.

FC

Looks awesome Joe.

Too many Joes...............

That was pig on the grill, not Fido. I've got this one

Fugger!

Nice Joe....looks like you knew what you were doing.

You are right, when the kiddies are begging for more, you know you got it perfect.

Tony

Dang it. A day late and a dorra short again! Considering the locale, this would have been perfect were it timed properly.

I tried a new slow cooker sauce with the pork loins. Campbell's Apple Bourbon BBQ sauce. Had it in the slow cooker about 5 hours, and it was darn yummy. Served over mashed taters with bacon.

Hey Guys,

Got back Sunday from my visit in Florida with a 94 year old hunting buddy who introduced me to Wyoming deer, antelope and elk hunting. He's a great guy, and pretty sick. It may be the last time I get to seem him. Friends from his generation are all pushing up daises and I'm about all he has.

Many thanks to all for making the 2014 Hog Hunt so good. I think there were at least 3 volunteers for everything that needed to be done. And it is sure as hell is fun to have too much fun with such great guys.

The MVP was Dan who did just about everything, and did it to perfection. He was up at 4:00 AM to start preparing some of the best food we have ever had, and he was the last to go to sleep. And in between that, he worked his ass off on everything else. A great guy we are all fortunate to call a friend and a hunting partner.

Pugs did all the paperwork and details for sign ups and deposits for us and did a terrific job. Had it not been for him, chaos would have reigned. And he also unscrewed Wilderness at the end when they had screwed up payment issues.

Bob was his typical incredibly generous self, providing the meat(ground steak, not hamburger) along with a bunch of other things for our First Night. He has done this every year and it's the perfect way to start off our Hog Hunt. Congrats, and much gratitude to him again.

My apologies to the guys who brought all the other great food we had. I just saw a whole lot of terrific food and did not know who brought what, so I can't thank them by name. I suspect it was just about everyone. We had more food this year , and even better than ever.

This was the first year that we had the hunting at Wilderness all to ourselves. In prior years, there were a number of interlopers, many of whom were jerks, and they were kept out this year. Congrats to Wilderness for getting it right this time.

We want to continually improve the process every year, so if you have any thoughts on that, please PM Bob, Allen and me with your suggestions.

Steve

You modestly left yourself out of the thank-you list, Steven.

You are always the first to arrive and the last to leave, and you do a hell of a lot of work negotiating through the year with the owners of the lodge. You do most of the dishes, too. You are one of the essentials, and we all know it. Many thanks.

I'm glad you got to spend a little time with your old hunting buddy. We've got a spread of age in this group, and I'm hoping we'll all stay in touch through the years in the same way, looking out for each other.

Darn right TJM, my hats off to alla the Men who work their butts off to make this happen, a lot of behind the scenes work done that is never seen by the rest of us reprobates.

I feel like I should send the guys a check for all of their hard work.

Many Thanks again Men.

Gunner

Hi Steve,
Nice job (again).
This was only my 2nd time at 24HCF get together but I had a great time (again).
Regards, Bill