This is my recipe for Smoked Wild Hog. I used Tango Spice Un-Named Pork Rub and You Know You Want It BBQ Sauce by ElRabbit's BBQ. I smoked on my Lone Star Grillz Vertical Insulated Smoker using Red Oak.
being a Texas resident, home to the largest wild hog population in the country, I've been toying with the idea of a hog hunt with my friends for all the right reasons, including some free meat, and this video helped solidify my decision. thanks for taking the time to make this video, seems you know exactly what you're doing and i look forward to doing this myself in the near future!
K- Ray people talk about wild game tasting strong and gamey. Can you tell that much of a difference than the store. Is it a taste you have to get use to.
K-Ray , smack all you want, ;-) , it's called "Pit Master's Privilege" . Between you and Daddy Cooks I just might get the hang of good B B Q Smokin'. God bless both y'all.
Damn man I've been sitting on two rear quarters in a front shoulder in my deep freezer now for a few weeks trying to figure out the best way to cook them for Christmas. I'm doing this I hope it comes out as good as yours looks. I hope I see more videos from you is that was the best damn video on smoking wild meat I've seen in a long time
Damn that look so good👍 I'm about 30 minutes from going to my stand in the woods to get a hog... you just gave me all the more inspiration to aim right!!
Texas Compadres!!! all The Way K-Ray!!..... if i could of just tasted a lil Taste!! you cooked the Pig Proper like On the Real! ....... I appreciate the shout out! Amigo!
K Ray i am in the kitchen right now preppin my wildhog ham for my New year eve dinner tommorow, i will follow u closely what u show me, i will let you know
Wild hog tastes like a rich pork roast used to taste like--- unless you are too young to remember. In days of yore, semi-wild hogs fattened on acorns--- the best confined farmed hogs were fed peanuts in substitution: almost as good for the flavor of the meat. Today, in the drive to take the fat out of "the other white meat", commercial pork producers also managed to remove most of the flavor. Wild hog encapsulates the best of both worlds--- old fashioned flavor with all the leanness of modern pork cuts.
K-Ray, you ever try Toasted Sesame Seed Oil instead of Olive Oil? You should try it once. Thanks for the smoking instructions....man that finished product looks amazing man....Good on ya!
Man oh man that looks good!! Have you Ever. Cooked any wild hog chili??...and have you ever cooked (smoked ) with a 55 gal. barrel vertical or horizontal???? Great Video!!!
Anyone complaining about the smacking,needs to have a piece of that right there,shit son that rang is DEEP!!!I'll be smoking a back strap next weekend and it'll be lip smackin good.
Getting ready to cook my wild hog hind quarters! What flavor of smoke did you use? Been watching your vid religiously. Don't want to mess mine up. Love it!
WTG...I'll be doing the same cause I jus got my deer lease last year & I have alot of hogs on my lease so you know wut I'll be doing, thanks for the video
Thanks - I appreciate you walking us through it. I have a wild pig shoulder I'm going to smoke, and I'm going to follow your tips. Now, if I could just find some El Rabbit....
K-Ray...I watched tons of videos to try and figure out how to best cook my 1st wild hog kill here I made last week in Central Florida. Dude...you have the BEST one!! You even spritzing it with apple cyder shows your tender LOVE of that thing!! I can't believe you only have 4000 views..you should have about 4-million!! Thanks so much for sharing...I bow down to the King...King K-Ray!!! KP
Great video bossman... I noticed you mentioned that your vertical smoker is about 900lbs have you moved it to any events and if so did it give you any trouble loading on trailer. thanks again
