What's Cooking?

[rps]

 

How did you prepare it?

As I remember, I used the very high heat when you put the roast in and then turned the heat down to more slowly roast the cut. I did cook it through. Since it had been wild, I did not chance it. The meat was pork, but with a definite game undertone.

[rps]

 

As I remember, I used the very high heat when you put the roast in and then turned the heat down to more slowly roast the cut. I did cook it through. Since it had been wild, I did not chance it. The meat was pork, but with a definite game undertone.

That is not the way I would do it now.

Now days, I would brine it first, pierce it with cloves and garlic slices, roast it at 210 until the interior reached the desired temp minus 5, then put it in a 500 oven for a few minutes to brown the exterior. Before service I would paint it with a honey, mustard, pineapple glaze.

[rps]

First course tonight: I made a pico de gallo and then turned some of that into a guacamole.

Main course: Roasted Southwestern wings and a homemade ranch dip.

[ness]

 

That is not the way I would do it now.

Now days, I would brine it first, pierce it with cloves and garlic slices, roast it at 210 until the interior reached the desired temp minus 5, then put it in a 500 oven for a few minutes to brown the exterior. Before service I would paint it with a honey, mustard, pineapple glaze.

I like the sound of that.

Pork is so lean, that a brine really improves the flavor. Now, I'm talking store bought--haven't had the wild stuff. 

[MOPanfisher]

I would put a nice rub on that feral hog, lay some bacon on it and put a heavy smoke followed by a long slow smore with a pan of water in the smoker.  At least it has worked well on the ones I have done.

[Terrierman]

I'm going to go whole hog on the first cook.  Brine - sweet and salty, rub (partial to Byron's Butt Rub), insert garlic but never cloves in fresh ham, let it rest a day or so in the fridge and then put it on the egg low and slow over a pan of water with an apple sliced up in it, a fair bit of thyme, some rosemary and sage.  My only issue now is whether to go with Hickory or Cherry to supplement charcoal.  I'm thinking of treating it like I do brisket, 12 hours open, then another 8 in foil with au jus.

[MOPanfisher]

I will happily come and taste it for you if that would help!  I also like hickory because i think it is a classic flavor.  I don't like cloves in or on anything, just don't like them. I do have a jambalaya recipe that use a tiny amount of ground cloves but you can't identify them in the mix.  

[rps]

 

I'm going to go whole hog on the first cook.  Brine - sweet and salty, rub (partial to Byron's Butt Rub), insert garlic but never cloves in fresh ham, let it rest a day or so in the fridge and then put it on the egg low and slow over a pan of water with an apple sliced up in it, a fair bit of thyme, some rosemary and sage.  My only issue now is whether to go with Hickory or Cherry to supplement charcoal.  I'm thinking of treating it like I do brisket, 12 hours open, then another 8 in foil with au jus.

Hickory!

[ness]

 

I'm going to go whole hog on the first cook.  Brine - sweet and salty, rub (partial to Byron's Butt Rub), insert garlic but never cloves in fresh ham, let it rest a day or so in the fridge and then put it on the egg low and slow over a pan of water with an apple sliced up in it, a fair bit of thyme, some rosemary and sage.  My only issue now is whether to go with Hickory or Cherry to supplement charcoal.  I'm thinking of treating it like I do brisket, 12 hours open, then another 8 in foil with au jus.

I'm pretty sure that won't suck. Hickory and/or cherry ok with me. 

[ness]

 

I will happily come and taste it for you if that would help!  I also like hickory because i think it is a classic flavor.  I don't like cloves in or on anything, just don't like them. I do have a jambalaya recipe that use a tiny amount of ground cloves but you can't identify them in the mix.  

Cloves can be strong and overwhelming. One of those ingredients that's best used in moderation. If you can tell it's in there, then you've put in too much.