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Old 03-28-2010, 09:18 AM
 
Location: Brendansport, Sagitta IV
7,540 posts, read 12,574,374 times
Reputation: 2952

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Quote:
Originally Posted by jimj View Post
We went to Makers Mark, Jim Beam, 4 Roses, Wild Turkey (where we met the master distiller) and a couple others. Interesting how it's made but I don't get how people like to drink it.... Tastes like mouthwash to me!
Here the guy is saying "can you taste the vanilla and toasted wheat finish"? and I'm thinking "hmmmm, should I garggle and spit"?
They let us sample Mint Julips like they drink at the derby and I gotta tell ya it looked just like scope and tasted darn close!
LOL! Oh man, that's my reaction exactly.. how can something that smells so good taste so much like... Listerine?? Add a little mint, yep, that's Scope. Wonder what other mouthwashes they distill up there??

.

 
Old 03-28-2010, 11:29 AM
 
Location: Brendansport, Sagitta IV
7,540 posts, read 12,574,374 times
Reputation: 2952
Quote:
Originally Posted by plantlover View Post
What is that critter?
Looks like a feral-type hog to me. Big'un, tho!

Feral hogs do millions of dollars worth of damage... good thing pork is good eatin' no matter where you get it!
 
Old 03-28-2010, 04:43 PM
 
Location: In The Outland
6,023 posts, read 11,873,899 times
Reputation: 3535
It is one heck of a huge feral hog. I bet it would be all tough and nasty tasting but I bet it was quite an adventure taking that monster out. How would you like to see one of those running toward you with no tree to shinny up.
 
Old 03-28-2010, 05:21 PM
 
Location: Brendansport, Sagitta IV
7,540 posts, read 12,574,374 times
Reputation: 2952
Well, the dogs won't mind if it's tough and nasty If I saw that thing running toward me, I think I'd suddenly learn how to fly

I know someone who hunts feral hogs with Dogos, she says they're pretty smart about tag-teaming the hog so they don't get ripped up.
 
Old 03-28-2010, 05:41 PM
 
Location: LEAVING CD
22,952 posts, read 22,465,661 times
Reputation: 15488
Quote:
Originally Posted by rickers View Post
Hey jimj will your smoker handle this bad dad ?
Nope but I'd bet I can dig a big enough pit to do it Haiwian (sp?) style!
 
Old 03-28-2010, 08:34 PM
 
Location: Lost in Montana *recalculating*...
11,829 posts, read 15,443,002 times
Reputation: 12087
Quote:
Originally Posted by Reziac View Post
Well, the dogs won't mind if it's tough and nasty If I saw that thing running toward me, I think I'd suddenly learn how to fly

I know someone who hunts feral hogs with Dogos, she says they're pretty smart about tag-teaming the hog so they don't get ripped up.
My buddy Pancake hunts them in south Georgia. He says if they charge, you stand your ground and then 'move to the side' when they get close. They can't turn like a bear.
 
Old 03-29-2010, 12:16 AM
 
2,625 posts, read 4,933,265 times
Reputation: 2195
Quote:
Originally Posted by Threerun View Post
My buddy Pancake hunts them in south Georgia. He says if they charge, you stand your ground and then 'move to the side' when they get close. They can't turn like a bear.
You hope!
 
Old 03-29-2010, 05:16 AM
 
Location: NW Montana
6,258 posts, read 12,890,962 times
Reputation: 3429
I know growing up in the south that if you saw them in the fields you got on the tractor and you bring your dog with you
They tear up a hayfield in hours rooting around.
 
Old 03-30-2010, 07:53 AM
 
Location: Where the mountains touch the sky
4,885 posts, read 5,768,262 times
Reputation: 8262
A very good friend of mine was raised in Oklahoma, and for his daughters wedding he did a pit barbeque that was out of this world!!

Similar to the Hawaiian, he dug a pit, burned a hot fire down to coals and then layered dirt and rock over the coals and then the hog. Then he covered the pit with railroad ties and a canvas and piled dirt on top.

it took several hours, but that was some of the best pork I have ever tasted!!

For my Brother's wedding we used a rotissary grill that you can rent at the local rental shops and it is big enough to handle a 200 lb pig.

While I prefer charcoal or hardwood BBQ, this one is propane, but it works well and is more efficent for large chunks of meat like a whole hog.

When I was stationed in the south for a while, I developed a taste for the Carolina style of BBQ using the cider vinigar/mustard method. Very different from the tomato sauce/brown sugar sauce that is more common in the west.
 
Old 03-30-2010, 09:42 AM
 
Location: Brendansport, Sagitta IV
7,540 posts, read 12,574,374 times
Reputation: 2952
That sounds like one yummy way to do pork!

I never heard of vinegar and mustard for BBQ, tho I've heard of it for marinade. I suppose what works for one will work for the other. You can marinade carrots in something like tomato-and-brown-sugar and that works well, so it goes both ways.
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