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The tools we use reflect the type of cooking we do. Right or wrong doesn't enter into it. It's about what gets our particular job done. Discuss it here.
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Lon Matheny's Page
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andy hoffbeck replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
I built a grill out of a 265 gallon fuel tank put the heat down low. We have made thee hog's on it so far and one to do next week. I coat the entire hog with olive oil insde and out and the the same with my own rub. the first hog was for my…
Joe Abad replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
I never roasted a whole hog on a grill... but have done dozens of dozens and dozens on a rotisserie. It takes between 5 and 6 hours to cook a 125 pound hog. I season with salt and stuff it with lemon grass.
Lon Matheny replied to Brent Scott's discussion 'Planked smoked salmon' in the group Seafood
I have lived in Alaska for 42 years. Planked salmon is fine but you can get the same, if not better flavor with wood chips, and you dont have to soak the plank. I'm not sure I would use cedar chips though...
Lon Matheny replied to KimmyCub's discussion 'Swordfish' in the group Seafood
Lemon juice, marsala, rosemary, and a few lemon slices. Marinade in marsala, lemon juice (2/1 ratio) with rose mary. Grill one side of your steaks and put the lemon slices on the grill flip the steaks onto the lemon wedges and finish grilling. Add a…
Dale McDonald replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
Check this website out. I followed their direction once along with some injecting and it turned out great. http://www.3men.com/bbq_whole_pig.htm I saved it on my computer I hope the site is still up.
Ed "Smokey" Brainard replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
I always toss a green pepper and a big peeled onion inside...and a handful of Vegita. It's a Croation vegtable seasoning. it's great. With pig OR lamb, I always cut a few slits here and there and stick a clove of garlic inside.
B BQ replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
the fact of the matter is the rub will not really penetrate the skin of the hog.. it is great for the the skin, and exposed meat, it does add a bit of flavor to those exposed parts, but the pork flavor will always be the dominant flavor.. You can…
Lon Matheny replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
Thanks Jason,
I've injected a few and rubbed a few but They just dont come out as fantastic as I would like. Maybe my expectations are just to high. Thoughts on a good rub?
Jason Clemmer replied to Lon Matheny's discussion 'Suggestions???' in the group Whole Hog
Slow and low with a good rub
Suggestions???
Hello Hoggers!I've done a handful of pigs on my grill, all of them turned out pretty well. (except for maybe the first one!)But none of them were great in my mind. Going to do another one next weekend and I could really use some help to make this one better than the rest! HELP!!!See More
Lon Matheny added a discussion to the group Whole Hog
Lon Matheny commented on Chuck Nute's group 'Pizza'
The use of oil realy works. I usually add a bit more oil to my dough so I dont have to oil the grill. I also add a touch of sugar to my dough. Be careful with this as you dont really want the sweetness, you want the carmalization of the sugar to…
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- 35 years
Comment Wall (1 comment)
- At 11:53am on May 3, 2009,
Grill-Share said… - Lon, welcome....should I set up a AK group for? would love to see what you cook up there?
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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