Home Forums Hunting & Shooting Hunter's Campfire 2013 24HOURCAMPFIRE HOG HUNT

I'm glad to see all you young bucks had a good time and are still cutting up a bit over the outcome.

Gunner

It's definitely a hunt where the camaraderie, lying and laughing take precedence over the animals taken.

well no chit, it was grocery shopping with a rifle and not hunting but i havent laughed that hard in a good while.....will be back next year....

We are working on a fix for the "shopping" part and making it more of a real hunt....but as Bob stated "camaraderie, lying and laughing" as well as good eats and drink" will still be paramount

doesnt matter much to me, i brought home some good meat which is great......i came for the rest of it and not the killing a pig anyway.....just couldnt resist not tipping one over with that beautiful double BTW i need the recipe for those mashed potatoes, they were OUTSTANDING sir!

Your arteries really don't wanna know the recipe

cant be worse than the rest of it i eat.....besides the last time the doc looked at my cholesterol numbers he told me i was going to live forever and i took it as a threat

taters,bacon,fat from cooked bacon,cream cheese,sour cream,half and half milk, roasted garlic,butter,eggs,corn, salt and pepper

dammit i take it you cook like me, add till it looks right

yep cook by eye especially for 35 people

You know, you could have left the taters out, and it would have still been good.

well close enough, i should be able to guesstimate and get close enough after a couple tries....i piss my wife off all the time cause she need a recipe she can follow to cook.....she always asks me how i made something so she can duplicate it.....just shrug and say ive got no clue, i just made it....add a lil of this, lil of that till it looks and smells right....

How did the brisket turn out?

Hmmm...nilgai with a spear could get pretty sporty...

It was a partial success, hence no photographs. After doing a little research and being partial to fatty cuts of meat, I went to my local (first class) butcher and bought a 4.5lb cut off the nose, or fattiest part of the brisket.

EDITED TO ADD: Seared the meat in a hot iron pan, two minutes a side.

Set the oven for 200 degrees. Sliced onions and three plums on a whim. Poured a bottle of quality IPA into the turkey pan, stuck a thermometer probe into it and covered it all with foil. Not the way you did it, I confess, so it was not the DVD Way.

Internal temperature went up faster than I anticipated, so I turned down the oven to 180 and let it continue on its way. It was getting pretty close to an internal temp of 180 when I stopped everything at about the 8-hour mark.

Damn, it looked good, but it was nearly 50% pure fat. I had to throw a lot of it away. The meat that was left was tender and it improved with flavor the next day (which I'd heard is typical). Some of the meat, though still delicious with fat, is leaner than the rest, and the fattiest is too fatty even for me.

So, next time, I'll get it cut from the flat and try it again. I've had two great meals and two great sandwiches, and there's more left, but like I say, I threw a huge amount of fat away, and that was money lost.

Overall, I'm pleased, given that I was improvising without adult supervision.

Good deal....get that internal to 195 degrees for super tender!
Don't foil til 160 degrees and cook it dry until you foil it at 160 degrees then you can add a bit of liquid to the foil and finish it

You will be happy with what may be in the works...and you won't be able to get near enough to use a spear

the only bad part is, my freezer is now full

you have a year to empty it!

Yes, sir. I'll follow instructions this time.