September 23, 2018, 09:46:46 pm *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: ETHD....WE'RE ALL ABOUT HOG DOGGIN!
 
   Home   Help Search Calendar Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: barhog today  (Read 530 times)
parker49
Alpha Dog
*****
Offline Offline

Posts: 672


View Profile
« on: April 26, 2018, 01:53:59 pm »

Logged
parker49
Alpha Dog
*****
Offline Offline

Posts: 672


View Profile
« Reply #1 on: April 26, 2018, 01:55:15 pm »

Logged
Muddy-N-Bloody
Bay Dog
**
Offline Offline

Posts: 65



View Profile
« Reply #2 on: April 26, 2018, 05:38:05 pm »

Good hog Mr Parker
Y’all got it goin on in the fixing good meat department
Like the set-up
Logged

Thank God for Mama and Daddy and for the whoopings I got that I needed
Reuben
Internet Hog Hunting Specialist
**********
Offline Offline

Posts: 8709


View Profile
« Reply #3 on: April 26, 2018, 05:56:02 pm »

That is a perfectly skinned Hog right there...
Logged

Training dogs is not about quantity, it's more about timing, the right situations, and proper guidance...After that it's up to the dog...
A hunting dog is born not made...
Mike
Administrator
Internet Hog Hunting Specialist
*****
Offline Offline

Posts: 9595



View Profile WWW
« Reply #4 on: April 26, 2018, 07:03:15 pm »

Oughta be some fine eatin’!


Sent from my iPhone using Tapatalk Pro
Logged

joshg223
Strike Dog
****
Online Online

Posts: 250


View Profile
« Reply #5 on: April 26, 2018, 07:23:48 pm »

I did the same thing few days ago


Sent from my iPhone using Tapatalk
Logged
parker49
Alpha Dog
*****
Offline Offline

Posts: 672


View Profile
« Reply #6 on: April 26, 2018, 07:40:19 pm »

probably gonna tasso the whole hog cut up .....
Logged
Goose87
Alpha Dog
*****
Offline Offline

Posts: 965


View Profile
« Reply #7 on: April 28, 2018, 01:24:46 pm »

Larry what’s your process on the Tasso...


Sent from my iPhone using Tapatalk Pro
Logged
parker49
Alpha Dog
*****
Offline Offline

Posts: 672


View Profile
« Reply #8 on: April 28, 2018, 06:39:33 pm »

cut meat in chunks or chops ..i use tex joy bbq rub.black pepper,brown sugar, salt, red pepper all mixed up then i coat the meat  heavy let it set in cooler til next day about 24 hours  or so ...then i smoke about 150 degrees for about 5  hours  or so  ......
Logged
parker49
Alpha Dog
*****
Offline Offline

Posts: 672


View Profile
« Reply #9 on: April 28, 2018, 06:43:29 pm »

  last i made
Logged
RBz_OFFROAD
Strike Dog
****
Offline Offline

Posts: 274


View Profile
« Reply #10 on: April 28, 2018, 09:47:16 pm »

Good deal!
Logged
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by EzPortal
Powered by MySQL Powered by PHP Powered by SMF 1.1.18 | SMF © 2013, Simple Machines Valid XHTML 1.0! Valid CSS!