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Non-Cattle Specific Topics
Sports, Hunting, Fishing & Wildlife
Hogs
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<blockquote data-quote="backhoeboogie" data-source="post: 474117" data-attributes="member: 3162"><p>I do halves. We cooked three 80 pounders Thanksgiving of '05. SIL did a turkey too because, "the kids aren't going to eat that..." No one touched the turkey. Same SIL was calling all of her neighbors to come try the hog, once she had eaten some. It made believers out of all of the in-laws. </p><p></p><p>I get a real kick out of seeing folks try it for the first time. "Are you sure this is hog?" is a common question. </p><p></p><p>I soak the halves in an ice chest with vinegar as explained earlier in this thread. </p><p></p><p>The biggest problem with smoking them is keeping the lid closed. People want to constantly peek and pick. That takes the heat away every time the lid is opened. Hence, I have resorted to smoking a smaller one before the events - but people still want to peek.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 474117, member: 3162"] I do halves. We cooked three 80 pounders Thanksgiving of '05. SIL did a turkey too because, "the kids aren't going to eat that..." No one touched the turkey. Same SIL was calling all of her neighbors to come try the hog, once she had eaten some. It made believers out of all of the in-laws. I get a real kick out of seeing folks try it for the first time. "Are you sure this is hog?" is a common question. I soak the halves in an ice chest with vinegar as explained earlier in this thread. The biggest problem with smoking them is keeping the lid closed. People want to constantly peek and pick. That takes the heat away every time the lid is opened. Hence, I have resorted to smoking a smaller one before the events - but people still want to peek. [/QUOTE]
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