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Being lazy pork

4WARD4WARD Posts: 3,175 Captain
2 small shoulders on the grill.
Br. sugar, salt, pepper, chipotle chili, onion pwdr, garlic pwdr. and a little Jim Beam.
Holding at around 235-245 with a chunk of cherry wood for a little smoke.
3 hours in and reading about 155. Plan to pull it for dinner. We will see
"I hate graveyards and old pawn shops
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine

Replies

  • 4WARD4WARD Posts: 3,175 Captain
    5 hours and internal is just over 180.
    Put on the onion bomb with some Datil relish.
    I'll wrap the shoulders at 190 and leave them on the grill till they get close to 200. Then into a towel for an hour or so.
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • 4WARD4WARD Posts: 3,175 Captain
    Pulled OK, had to chop a little.
    So the little sow that I shot 75 yrds from my back porch and had pathetic little shoulders that I did not know what to do with, turned out GREAT! the chili powder was good. Will do that again.
    So... little pig, cheap grill, a beverage or two, and some white bread and mustard. LIFE IS GOOD.:cool:
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • RexLanRexLan Posts: 868 Officer
    Looks great and a little chopping is a-ok.

    Only one mistake .... plain white bread. Need some good fried Texas toast.
    Port Charlotte, Florida
  • FlashFlash Posts: 12,657 AG
    Wild pork seems to need more time in my book. Looks great though.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • JonsredfishinJonsredfishin Posts: 3,116 Captain
    Looks good. Seems like there are a lot more hogs hanging around cross creek lately.
    One president put a man on the moon.
    Another president put a man in the Lady's bathroom.
  • 4WARD4WARD Posts: 3,175 Captain
    Yeah the bread was lack of planning. Original intent was crock pot and some rice. Had enough free time to play around a little.
    Really worried about drying it out so mopped it every 30 mins. and didn't want to push it. Could have used another hour for sure.
    Highest water since 2004 has pushed these guys out of the marsh, now that this one is gone I will have to go get another.
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • RexLanRexLan Posts: 868 Officer
    Maybe foil it tight with a 1/4 cup of BBQ sauce for the last 1-2 hours. Will steam it a bit and moisten it up some. Wild is pretty lean compared to domestic and it is going to be a bit on the dry side no matter.
    Port Charlotte, Florida
  • jcanracerjcanracer Posts: 4,343 Moderator
    Looks delicious!
    Hobie Kayak angler for life!
  • 4WARD4WARD Posts: 3,175 Captain
    RexLan wrote: »
    Maybe foil it tight with a 1/4 cup of BBQ sauce for the last 1-2 hours. Will steam it a bit and moisten it up some. Wild is pretty lean compared to domestic and it is going to be a bit on the dry side no matter.
    I foiled it for about an hour(around 190), hit 200 and let it rest another hour in a towel. Maybe try wrapping with some extra juice at the 180 mark would help? I managed to actually not dry it out, so may just call it good. Would have liked a little more pull but you cant fix dry.
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • FlashFlash Posts: 12,657 AG
    Always spritz/mop real well when you wrap.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • CajunAnglerCajunAngler Posts: 7 Greenhorn
    looked awesome! i need to find time to fire up my grill for sure.

    What was in the onion bomb?
  • DaveNJaxDaveNJax Posts: 108 Deckhand
    This is where the Carolina Vinegar mopping sauce comes into play! Keep that mopped on it and it will help break down that meat and make it tender and juicy! Also...I always pull some and chop some...the Chop holds the juice better on a sandwich. Nice job on the kill and the grill!
  • 4WARD4WARD Posts: 3,175 Captain
    looked awesome! i need to find time to fire up my grill for sure.

    What was in the onion bomb?

    Cored onion with butter, salt and pepper is all it is.
    I have put mushrooms in with it when doing steaks and sometimes some hot sauce .
    Just a quick easy way to cook some extras.
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • FlashFlash Posts: 12,657 AG
    4WARD wrote: »
    Cored onion with butter, salt and pepper is all it is.
    I have put mushrooms in with it when doing steaks and sometimes some hot sauce .
    Just a quick easy way to cook some extras.

    Add a half a beef bullion cube.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • Keep on SpoolinKeep on Spoolin Posts: 1,359 Officer
    It all looks good from here.
  • tunamantunaman Posts: 3,767 Captain
    4WARD wrote: »
    I foiled it for about an hour(around 190), hit 200 and let it rest another hour in a towel. Maybe try wrapping with some extra juice at the 180 mark would help? I managed to actually not dry it out, so may just call it good. Would have liked a little more pull but you cant fix dry.

    No expert, recipie looks good, I need to try it, I like a chicken bullion cube with my onion....
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