[OFB Cafe] Photographers?

[Fred A. Miller]

Chris Olson wrote:
> 
> From: Fred A. Miller 
> Sent: Thursday, July 17, 2008 8:32 AM
> To: An Open Discussion Forum on Just About Everything,Especially for Techies. 
> Subject: Re: [OFB Cafe] Photographers?
> 
>> Took a 350lb. Russian Boar with my Tulle at around 30 yards 
>> sometime ago. Take about GOOD bar-q!! :)
> 
> We usually roast 'em on a spit.  Never barbequed pigs before.  We usually have a couple pig roasts a year on our farm.  The last one we had was last fall prior to harvest when we had a barn dance at our place and we roasted 3 pigs for that one.
> 
> Any pig I've ever shot with nuts on it, Russian, feral or otherwise, is about like eatin' tanned leather.  If you want good pork shoot a year old sow.

Normally true, but with a Russian, removing the gonads ASAP and dressing 
the hog makes the biggest difference. Cut the bore up, and remove as 
much fast as possible, which normally isn't very much. I then marinate 
the meat for 2 days before b-que over briquets and hickory.

Fred

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