Text 1298, 93 rader
Skriven 2008-01-24 20:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: beery lights 755
========================
 JW> Or you could hitch a ride on Glen's chartered railway car
 ML> Does anyone ever do this?
 JW> There are very few left in Canada, but quite a few in the States. You
 JW> can google them easily.

I know that they exist, as do the more affordable chartered buses
and the somewhat less affordable chartered aircraft. I was just
wondering who did this and why. And whether any of us polloi
could ever hope to do so.

 ML> I wonder how much it would cost.
 JW> About $5000 per day depending on the level of amenities. But don't

I guess the capacity would be like 10 people, so $500 a head.
High but not ridiculous.

 JW> worry, Glen is paying. [g]

I wonder who the 9 people he would take would be.

 JW> A friend of mine just landed a dream job.... beer taster trainee.
 ML> Wow. Is this a domestic job
 JW> She is an e-mail buddy somewhere in the States.
 ...
 JW> She spotted an on-line ad and applied. They hired about one out of a
 JW> dozen interviewed who were selected from about a hundred e-mail
 JW> applications. They were looking for people with well developed taste
 JW> buds, not necessarily beer lovers.

"About one?"

 JW> We used to have one but it's defunct. They had a problem with
 JW> consistency and quality control. Also they were just as expensive as
 JW> Big Rock and the mega brands as they had to send their used bottles
 JW> south to be washed and sent back so there was no freight savings by
 JW> using local water.

Pulau Ubin is known best for its wild boar population;
unfortunately (perhaps), we didn't see one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoking a Wild Boar
 Categories: Smoked, Info, Pork, Game
      Yield: 4 Servings

      1    Info file

  Here's how to do the little wild porker. Soak it in a regular "chicken
  brine" that has been posted over and over, for 8 to 10 hours.  No
  more. Wash thoroughly.  Hand rub all over with pork lard, Crisco,
  etc. Apply a spicy and slightly sweet rub with very little salt, if
  any, due to the brining.  Don't lard it with bacon if you want a good
  strong smoke flavor. Baste with a heavy mop of at least 50 oil every
  half hour or hour for the first few hours.  Cook at 240 to 250
  degrees till it reaches about 180 degrees internally, or until a fork
  goes in easily in the thickest part. You MUST follow these cooking
  temperature for the internal temp. to work correctly, for lower or
  higher cooking temps. will influence the internal take off temp. When
  you know it's done, mop with a mixture of about 1/3 mustard, 1/3
  brown sugar, and 1/4 to 1/3 cup vinegar or beer. Let it burn in and
  caramelize for a few minutes. Remove pork from pit and baste once
  more with finishing mop. Let rest about 30 minutes and serve.

  From: Dgaulden@caverns.Net

  Most wild hogs I have smoked, I didn't have to brine to get rid of a
  wild taste.  They simply didn't have it.  The hunters around here say
  that over the years the hogs have intermingled with domesticated hogs
  and don't have the wild taste of years ago.  Since you are up there
  in the "Great Wild & White North", I don't know if that theory will
  apply to you, so you might need to soak it a bit.  That you will need
  to research. As far a smoking the critter, here's what I do.  Baste
  with oil and apply a fairly kicked up rub.  Wrap in clear wrap and
  let set in refrigerator over night. Q between 225 & 250 degrees until
  very tender. Baste often considering that boars are much leaner than
  farm raised hogs. As far as trichinosis goes: Internal temperatures
  above 137 degrees kills it. Pork that is 6 inches or less in
  thickness and frozen for 20 days or more at 5 degrees or less kills
  it. The ones I have smoked turned out pretty darn good. Took off
  around 180 degrees or so, for these folks wanted to be able to slice
  it, not pull it. Brushed it with a semi-sweet "wet glaze" as soon as
  it came off the pit. Whether one wants to do that is their
  choice...just can't help myself.

  From Danny

  Bbq@listserv.Azstarnet.Com

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