Caught em with a dip net, but killed em with a cast boolit

[x101airborne]

So I went out to the ranch this morning and behold, a sow in the trap. And guess what was running around the outside!!!! Back to the cabin for the dip net and back to the trap. After about 20 minutes of running football drills, I caught 5! WOO HOO!!! Forget the sow! I got 5 that weigh about 25 pounds live weight! I can smell the BBQ now! I used my son's 32 blackahawk for the deed.

[x101airborne]

I probably (and feel in my back) like I looked like a one legged man in a donkey kicking contest, but it is worth it for 20 to 25 pound pigs!

[Hamish]

Yer havin too much fun bub. Now, go git'cher propane bottle filt up, and cut anuther load of mesquite. Ya gonna have to dig a second pit iffn you keep this up. ?si no? @(;^]#>:::

[Olevern]

Wow; I can almost taste them tasty little uns. When I used to travel to s. texas to hunt piggys that size is what I returned home with, packed in dry ice. Left the big'ens for the coyotes and other vermin.

That lil .32 will certainly do the job in that circumstance, don't think I'd trust it on a "un-caught" pig of any size.

Man, I'm salivatin just lookin at those pics.

I think it's time to plan another trip to s. texas and get after some more piggys.

blessings,
vern

[white eagle]

I hear dem pigs are made out of meat

[x101airborne]

Wow; I can almost taste them tasty little uns. When I used to travel to s. texas to hunt piggys that size is what I returned home with, packed in dry ice. Left the big'ens for the coyotes and other vermin.

That lil .32 will certainly do the job in that circumstance, don't think I'd trust it on a "un-caught" pig of any size.

Man, I'm salivatin just lookin at those pics.

I think it's time to plan another trip to s. texas and get after some more piggys.

blessings,
vern

Thanks Vern. For everything.
Just let me know when you are coming so I can keep the kid out of school to hunt with you a bit.

[x101airborne]

Yer havin too much fun bub. Now, go git'cher propane bottle filt up, and cut anuther load of mesquite. Ya gonna have to dig a second pit iffn you keep this up. ?si no? @(;^]#>:::

LOL!! My friend and neighbor just made a stainless 4x4 mesh grate that is hinged with another 4x4 grate on top with bearings on both ends for setting on posts over a fire. I provided a 120 volt variable speed controller and motor, chain and gears. Marinade for three days, put whole halves in the grate and wire it shut. Build a pit fire with the two tower supports on each end and hang the grate on the bearings. Attach the motor, controller and chain to the grate and set the speed to just make one full revolution about every 2 minutes. Baste liberally. (The only time the word LIBERAL is good in a sentence.)
We didn't get this fat by being lazy. We WORKED at it!!

[Olevern]

Thanks Vern. For everything.
Just let me know when you are coming so I can keep the kid out of school to hunt with you a bit.

Thank you, sir for your kind invite. I sure wish someone had had a video camera at the ready while you were chasin them little piggys all around with a net! Now THAT would have been some uTube material!

[RugerFan]

Wow, very cool!

[Bodydoc447]

I got two of the same sized ones Sunday. I shot both of mine with my Mini-30 so I only ended up with 7 leg quarters out of the two. I am SO looking forward to next weekend when those quarters get dry rubbed and put on the smoker. How are you prepping yours for the Q, 101? Do you scald and scrape the hair or just skin them?

Doc

[Hamish]

Funny you mention it, I have a reduction gear set in the gay-rage put away for some such sort of thing.

CARRY ON AND BON APPETIT!

Attachment 57953

[x101airborne]

I got two of the same sized ones Sunday. I shot both of mine with my Mini-30 so I only ended up with 7 leg quarters out of the two. I am SO looking forward to next weekend when those quarters get dry rubbed and put on the smoker. How are you prepping yours for the Q, 101? Do you scald and scrape the hair or just skin them?

Doc

Starting with warm water, I use 1/2 cup canning salt to a half gallon water. Add in concentrated orange juice, lemon juice and either apple sauce or marichino cherry juice. Allow to sit for two days keeping ice on the meat to moderate temperature. Remove from brine and soak in cold water for at least two hours to remove salt. Stuff with bacon, apples, pineapple, brown sugar. Sew the gut cavity shut with postal string or all cotton string. Use any remaining brine 50/50 with water to cut the salt and add in some more juice and olive oil to increase browning effect. You cannot mop it enough.

Dang, Im hungry.

[x101airborne]

Oh, sorry. They are just skinned.

[Jim]

I hear dem pigs are made out of meat

Yeppers! By the world's best pig maker!

[Bodydoc447]

Starting with warm water, I use 1/2 cup canning salt to a half gallon water. Add in concentrated orange juice, lemon juice and either apple sauce or marichino cherry juice. Allow to sit for two days keeping ice on the meat to moderate temperature. Remove from brine and soak in cold water for at least two hours to remove salt. Stuff with bacon, apples, pineapple, brown sugar. Sew the gut cavity shut with postal string or all cotton string. Use any remaining brine 50/50 with water to cut the salt and add in some more juice and olive oil to increase browning effect. You cannot mop it enough.

Dang, Im hungry.

Double dang! You made me hungry, too. That sounds really good. I hope I get a chance to head shoot a couple more and try that. I have a rotissierrie (sp?) on my grill that might be the ticket for that.

Thanks!
Doc

[x101airborne]

Lemme tell ya, you will walk around with a leg bone like a lolly-pop and want to slap anyone wanting to wipe your chin.

[Beagle333]

The County Agent keeps telling me we got pigs here. Lots of em.
The game warden (um, excuse me..... "Conservation Officer") tells me we got pigs here. Lots of em.
The local soybean farmers keeps telling me we got pigs here. Lots of em.

Where's my piggies!!!??!!

[Az Rick]

Look how many posts. We're all hungry. Nothing better than feral pig, they are tasty, mouth watering. Just a good ol' pork chop or two roasted over mesquite is good, your way would be better.

Best,

[x101airborne]

The County Agent keeps telling me we got pigs here. Lots of em.
The game warden (um, excuse me..... "Conservation Officer") tells me we got pigs here. Lots of em.
The local soybean farmers keeps telling me we got pigs here. Lots of em.

Where's my piggies!!!??!!

The SOB's are wintering in Texas pissing me off. That's where. And I swear iffn I aint fighting the hogs, Im fighting the coyotes or Im fighting the buzzards, or Im fighting the neighbors, or Im fighting the trespassing hunters.
No wonder older people have an attitude. Another 20 years of this and I will be just something else to live around.

[MDC]

That makes me want to shoot more of 'em!