AboutAlan Vogel Expertise BBQ Rubs and Seasonning. Types of meats best for smoking, grilling even oven cooking, Suggested recipes for any occasion.
Experience cooking and catering for 30 years. Native Texan and Licsened Food Manufacturer. Public Speaker on outdoor cooking, sports and education.
Owner of Big Al's Texas Rubs, BBQ Rubs and Seasonnings.www.BigAlsTexasRubs.com
Education/Credentials My cooking education has been self taught by cooking and catering for over 30 yrs. Have spent extensive time in Mexico and different states that have strong ideas in regards to why their style of BBQ is best.
Question Okay, I have to figure out what to do with the meat that my husband got from 2 wild hogs that they got last weekend.
The pigs were skinned and butchered and I now have the bags of meat in the freezer....do you cure the meat in salt?? Marinate it?? Smoke it on smoker??
What do I do with this stuff??
Please help and any recipes would be appreciated!!
Thank you
Answer Kim, you lucky girl...LOL I am partial to my rubs at www.bigalstexasrubs.com or any dry rub that you like. On my hogs I like the hickory rub. very easy to do. Just cover the meat with rub, wrap up, put in the frig for 12 to 24 hours. Bring back out of frig and let stand until room temp. I like to smoke mine about 45 min per lb @ 275 to 300 degrees F I use pecan wood but use whatever you prefer. You can put it in the oven for same amount of time. This is for roasts, shoulders, and hams. For ribs, same process but about 2.5 hrs on the smoker. I use what is called the Texas Crutch method, and that is after I take it off the smoker, I wrap it in foil and let it sit or put in a 250 degree F oven for an hour. It will fall off the bone. If you have pork chops you can just sprinkle the Hickory rub over both sides, batter or just fry. Wild hog is not that gamey if you cook it right. It does not need allot of mumbo jumbo stuff to make it good. Please let me know how it turns out or if you have any more questions.
