Hello all, I don't take my hogs to get processed. I gut, skin, quarter, and debone em myself, and I cut the meat up into 3-4 oz pieces and freeze wrap it in 1-2 lb. increments. But I'm always lookin for another good way to cook em up.
Sometimes I go all out and make my own sauces and rubs, but when im in a hurry or not trying to impress anyone heres what i do...
After thawing the meat I season it with some seasoning salt and add a little cayenne pepper and a decent amount of brown sugar. Then I drizzle some bbq sauce and fat free Italian dressing (more bbq sauce than Italian). Then I cook it at about 300 on the grill or in the oven. The lower heat seems to keep the meat from drying up and getting too tough.
On a side note, for the bigger pigs (150+) I like to soak the meat on ice in some vinegar or other acidic fruit juice. The acidity takes the gaminess right out of the meat.
What do y'all do to make your piggies taste awesome?!
Sometimes I go all out and make my own sauces and rubs, but when im in a hurry or not trying to impress anyone heres what i do...
After thawing the meat I season it with some seasoning salt and add a little cayenne pepper and a decent amount of brown sugar. Then I drizzle some bbq sauce and fat free Italian dressing (more bbq sauce than Italian). Then I cook it at about 300 on the grill or in the oven. The lower heat seems to keep the meat from drying up and getting too tough.
On a side note, for the bigger pigs (150+) I like to soak the meat on ice in some vinegar or other acidic fruit juice. The acidity takes the gaminess right out of the meat.
What do y'all do to make your piggies taste awesome?!