This could have gone into "Recipes for Hunters" Forum, but what the heck!

Since today has been named John Moses Browning Day in Utah, the folks at Browning celebrated.








Note that everything has a Buckmark!

Intresting. I never knew today was JMB day. If I did I could have asked for the day off..


I highly reccomend visiting the Browning museum in Ogden. It is like a candy store for gunnuts, but its just for lookin.. Lots of cool WW2 stuff and it also has an antique car and train museum..

Lookin @ the pics makes me want a ham sandwich..

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Lookin @ the pics makes me want a ham sandwich.

Hmmmm.......pulled pork sandwich on Texas Toast with BBQ sauce (the best BBQ sauce is right here in Texas) on it!

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Originally posted by woods:
Hmmmm.......pulled pork sandwich on Texas Toast with BBQ sauce (the best BBQ sauce is right here in Texas) on it!

Yep!

And HC says Browning Shooters don't reach their RDA of BBQ to keep their immune system in tune!

That hawg reminds me of when I worked as a civilian contractor at a gov. research site in the mountains of NC. A local BBQ restraunt grilled a whole hog each Tuesday evening. Our management liked to take visting dignataries from DC there for "authentic NC" BBQ dinner. It was rare for the pretty weinies to be able to eat much of that delicious meat, seems there was something about the grapes used for eyes just stared a lot of 'em down!

quote:

Originally posted by Jim C. <><:
That hawg reminds me of when I worked as a civilian contractor at a gov. research site in the mountains of NC. A local BBQ restraunt grilled a whole hog each Tuesday evening. Our management liked to take visting dignataries from DC there for "authentic NC" BBQ dinner. It was rare for the pretty weinies to be able to eat much of that delicious meat, seems there was something about the grapes used for eyes just stared a lot of 'em down!

Hey HC!

I took your dietary advise. Yesterday I made Italian BBQ.

Browned off a case of pork spare ribs then slow simmered them in a great tomato sauce made with sauteed onion, garlic, red wine, fresh basil and Italian parsley.

Simmered the racks in the sauce till the meat was falling off of the bone slightly...really tender. Served the cut up ribs over rigatoni with the meat sauce and plenty of grated Parmesan!

I feel rejuvenated!

From the menu in the Browning pics above, one would deduce that no one reads the Koran too much up there.

Welllll..., ( ) that was a good attempt at Italianoizing BBQ.
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You need a Fire Pit(3-4 concrete blocks high does fine) and some Fence Wire(hooked to some steel Fence Posts to form a Square).

Get an Oak fire going in a Burn Barrel so you have a ready source of Hot Embers. Shovel
Hot Embers into the Pit.

Lay the cleaned Hog atop the Wire and cover it with the second layer of Wire. Then 2-4 guys can tote the Hog over and lay it atop the Pit.

It is optional to have some buckets of Water on the Embers to keep the meat moist and/or moisten the meat occasionally with a Mop.

Consume copious amounts of Adult Beverages(they will not Hunt the next day) and stoke the Embers all night while telling lots of Historic Deer Sagas.

You will normally find a "Change of the Guard" occurrs on its own as the Non-Hackers begin dropping to the side.

Turn the Hog occasionally until around Dinner time(aka Noon for the YANKEES) the following day, when the gals sppear with all the "Non-Meat Fixins".

Fight the Adult Beverage consumers outta the way and move the Hog(in the Wire) to a 4ft tall table. Remove the first layer of Wire(while still watching for sneaky folks grabbing at the Hog) and Pull-the-Pork.

Serve with the World's Finest BBQ Sauce(aka Lowcountry BBQ Sauce) and eat. Yuuuuum-Yuuuuum!!!

It totally reinvigorates your entire Physical System.