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It’s been a while. Got a kitchen hoglet this morning in a new concession near Koblenz Germany, where the Rhein and Mosel rivers join. A small area but thick with pigs! Looking forward to actively hunting it in the months ahead ! Waidmannsheil





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Now that's new terminology for what I call a "perfect pit piggie" but regardless, good one.

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Am thinking pulled pork on the BBQ this weekend!


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We were hunting in South Africa.

One morning we see this sow standing on the road, broadside.

MyPH asked me to shoot her for the pot.

All we could see is here, standing.

I fired a shot from my 375/404.

At the shot, she dropped, and we could see little ones flopping around behind here!

The bullet stitched 4 little ones lined up behind here, unseen by us.

Everyone started laughing.

More BBQ fair!

"Kitchen hoglet." I love it! Pulled pork sounds wonderful.

Or just hoagie

Hey Charlie,
Nice young one. Ever send any cases of German wine home? We love a nice medium sweet Spatlese or Auslese. Pickins can be slim here in the states. So, I wonder if importing is a possibility within a reasonable import tax. Happy hunting.

CB

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Did one of the front legs as pulled pork at the weekend last, 5 hours at around 140 c, salt, pepper, garlic powder, chilli powder, olive oil, Mississippi BBQ sauce and chicken stock, toasted burger buns and oh boy were the sandwiches to die for! Well I guess the pig did die but you get my drift

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Sounds good. I just made some store bought local brisket in the oven. Smeared like 10 drops of fish sauce on it plus the usual dry stuff similar to yours' and then roasted in the oven cover in foil for 3.5 hours at 285 with a sploosh of spring water & some 4 month fermented chicken stock.