First one with cutters, (little)

[CAjackrabbitWCP]

Had some rain hit the ground today, and I knew they would be out. I've shot my fair share of pigs and I finally got a boar with some cutters on him although they re not all that big, but whatever I'm happy. Probably tipped the scales around 170 I'm guessing, no scale.
He was shot with a magnus stinger broadhead 4 blade razor cut and only went 60 yds with the mediocre shot.

A bunch of buddies and I are going to try and do a hawaiian bbq on him tomorrow, the "in the ground" one. And it will be our first time doing one, so I'm hoping for some insight on specifics of the process.
Thanks
John

 

[fire_man_luke]

Congrats! What County did you pull that beast out of?

 

[scottmarine]

Congrats on the nice bow kill

 

[Dain V]

Nice pig. Did you loose much speed by adding another 2 silencers to the limbs?

 

[saravonshep]

Great kill!! A bar b q sounds great, ive always wanted to try that...though i need to get a pig first. Be sure to post some pics of the process and the end results. Congrats!!!

 

[solus]

Sounds yummy. Congrats on the nice boar kill

 

[myfriendis410]

I've heard of using wet burlap to cover the carcass. You probably don't want to blanch the skin (which is what usually is done with a domestic hog) so some care needs to be taken with keeping dirt and ashes out of the meat. Take you time and cook it slow. I like sesame oil for a baste with salt, pepper and garlic powder stirred in.

 

[Live2hunt]

A Hawaiian BBQ? That would mean you have to scald the hair off the hog and keep the skin with the meat. A hog that size and looks like it had some armor shield would not be easy to scald. I preferred a smaller hog for such BBQ. But if you can do it, sounds like a good feast.

 

[DuckFever]

Congrats on that hog! Nice one for sure. GL with the BBQ.

 

[CAjackrabbitWCP]

Dain- I last time the bow was through the crono it went 308 can't remember if I had both silencers there or not, but probably did.

As for the bbq I've never done in the ground before, it just sounded like a good way to get rid of a pig quick and feed a bunch of guys. I already took the skin off so I guess the proper way of doing the bbq you guys talk of is out of the question. I'll just have to try and improvise and protect the meat as much as possible.
I will let you know how it goes.

Luke- this pig was shot on an island across the pacific, as I'm not in the states right now.

 

[outbrakeridah]

Nice looking hog!

 

[johndoe]

I lived in Hawaii for 5 years, they always used banana leaves to cover the hog when cooking in the ground. The skin was always left on the hog though so im not to sure how it will turn out for ya. I hope it turns out great ! And NICE hog!

 

[CAjackrabbitWCP]

Here's the bbq. Ended up doing more of a large smoker, and the key is definitely getting the heat right, which we had problems with.

 

[CAjackrabbitWCP]

I can see why most all the time the skin is left on. It protects the meat and will add a significant amount of moisture to the meat.

 

[CAjackrabbitWCP]

What we ended up doing was pulling all the meat from the bone shredding it, then putting it in a pan in the oven at 250 for and hour, with Crown, water and BBQ sauce to tenderize more because we screwed up on the heat for the bbq. It still make for great pulled pork bbq sandwiches.

 

[THE ROMAN ARCHER]

Wow, wild looking pig for sure! Photos made me hungry! Yum,Yum!....tra

Sent from my ADR6400L using Tapatalk

 

[Deleted member 33033]

Well why weren't we invited? This thread is missing the location and BRING LIQUOR post! Hrrrumfph!

 

[TikkaNuts]

I second with Bruce...

Anyway, congrats on the bow kill. Any kill with a bow is a trophy. Just got my Hoyt Rampage XT, so hopefully I can do what you have accomplished - someday.

 

[Kentuck]

Nice hog. Congrats

My Aunt and Uncle used to cook a hog in the ground every year. My Uncle would go to the local saw mill and get a load of slab cut wood and dig a hole in the back yard. They would season the hog, wrap it in foil, then wrap that in chicken wire and then place it in a 55-gallon drum that was cut in half. They would burn the wood down to coals, place the barrel on top of the coals and then bury the barrel. About 12 or so hours later, they dig up the barrel. That pork just fell off the bones. Good stuff.