texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Barker1970, Anthony dan, Quackwacker89, Pwheezy, JEB.@
72723 Registered Users
Top Posters(All Time)
dogcatcher 110,840
bill oxner 91,416
SnakeWrangler 66,386
stxranchman 60,296
Gravytrain 46,950
Stub 45,552
RKHarm24 44,585
rifleman 44,461
Forum Statistics
Forums46
Topics546,439
Posts9,835,211
Members87,723
Most Online25,604
Feb 12th, 2024
Print Thread
Page 4 of 4 1 2 3 4
Re: The Hog Book [Re: MeanGreen85] #8618885 06/13/22 12:33 AM
Joined: Sep 2012
Posts: 17,578
J
Jimbo1 Online Content
THF Celebrity
Online Content
THF Celebrity
J
Joined: Sep 2012
Posts: 17,578
This book would make a great Father's Day present for any outdoorsman.



Awake - Not Woke!
Re: The Hog Book [Re: ETexas Hunter] #8622560 06/17/22 04:14 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
Originally Posted by ETexas Hunter
Congratulations to Jesse on winning a James Beard for Hogbook.


Thank you! I'm still in shock and surprised that a book about hunting and cooking feral hogs was nominated, let alone win. Chicago was a lot of fun, too! Took the girlfriend and daughter to the awards, which was pretty cool (we had never been). Thanks to everyone on the THF for all of the support. It means a lot because we are all neighbors and hunters, and the word of mouth and interactions on here have been a big part in making this self-published and self-distributed book such a success.


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: Jesse Griffiths] #8622598 06/17/22 05:41 PM
Joined: Dec 2008
Posts: 10,709
M
mbavo Offline
THF Celebrity
Offline
THF Celebrity
M
Joined: Dec 2008
Posts: 10,709
Originally Posted by panKo
Originally Posted by ETexas Hunter
Congratulations to Jesse on winning a James Beard for Hogbook.


Thank you! I'm still in shock and surprised that a book about hunting and cooking feral hogs was nominated, let alone win. Chicago was a lot of fun, too! Took the girlfriend and daughter to the awards, which was pretty cool (we had never been). Thanks to everyone on the THF for all of the support. It means a lot because we are all neighbors and hunters, and the word of mouth and interactions on here have been a big part in making this self-published and self-distributed book such a success.




Congratulations Sir!
Well done,you deserve it!
I have the book and have enjoyed it very much.

Re: The Hog Book [Re: MeanGreen85] #8623329 06/18/22 10:39 PM
Joined: Feb 2011
Posts: 4,285
E
Erny Offline
Extreme Tracker
Offline
Extreme Tracker
E
Joined: Feb 2011
Posts: 4,285
Way to go Jesse! The Hog book is awesome!

Re: The Hog Book [Re: MeanGreen85] #8695913 09/26/22 12:47 PM
Joined: Nov 2011
Posts: 2,563
D
der Teufel Offline
Veteran Tracker
Offline
Veteran Tracker
D
Joined: Nov 2011
Posts: 2,563
My spousal unit asked me to cook, so I went to the freezer and grabbed a backstrap that came from a 190 Lb sow. Checked out a few recipes and decided to make Paprikash. I have a recipe for something similar titled Paprika Pork, but Jesse's recipe had a few extra touches. I admit I cheated a little. Instead of baking it in the oven for a few hours I just put the backstrap into a pressure cooker for a half hour and proceeded from there. I though it was pretty good. We've been intending to invite one of our neighbors over for supper some time (he picks up our mail when we're traveling and does a few other favors for us) and wife suggested this was perhaps what we (meaning I) might fix for that meal.

[Linked Image]


I have two unwritten rules:
1.
2.
Re: The Hog Book [Re: MeanGreen85] #8695944 09/26/22 01:28 PM
Joined: Oct 2012
Posts: 26,914
Creekrunner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Oct 2012
Posts: 26,914
cheers Looks amazing.

I broke down and bought the book. I picked up in it that my best chance at decent back strap is finding a pregnant sow. rifle


...and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth. Gen. 1:28
Re: The Hog Book [Re: Creekrunner] #8697726 09/28/22 06:55 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
Originally Posted by Creekrunner
cheers Looks amazing.

I broke down and bought the book. I picked up in it that my best chance at decent back strap is finding a pregnant sow. rifle


I hope it serves you well! I got a perfect 70 pound pregnant sow in South Texas on Monday and she looks gooood.


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: MeanGreen85] #8703636 10/07/22 04:31 PM
Joined: Jul 2018
Posts: 873
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 873
Jesse did you ever put out that pozole verde recipe anywhere?

Re: The Hog Book [Re: Thisisbeer] #8704520 10/08/22 10:49 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
Originally Posted by Thisisbeer
Jesse did you ever put out that pozole verde recipe anywhere?


Here you go:
Posole Verde

2 lbs bone in shank, rib, ham or shoulder from a hog or javelina
2 bay leaves
1 onion, halved
Salt
4 corn tortillas
3 cups canned hominy, drained, or 3 cups cooked dried hominy
2 medium poblano peppers, roasted, peeled and deseeded
1 bunch cilantro, roughly chopped
1-3 jalapeno or serrano peppers, roughly chopped
1 tsp Mexican oregano, or Greek oregano
3 cloves garlic, peeled

To serve:
2 cups shredded cabbage
2 limes, quartered
4 radishes, thinly sliced

In a medium pot, cover the meat, bay leaves and onion with water and bring to a simmer. Season lightly with salt and gently cook until the meat is tender, about 4-6 hours, adding water if needed to keep the meat submerged.

Once tender, remove the meat from the pot and shred it from the bone, reserving 3 quarts of the broth. Combine the shredded meat, broth, tortillas and hominy and bring to a simmer, seasoning to taste with salt. Simmer for 20 minutes or until the tortillas have dissolved.

Combine the poblano, cilantro, jalapeno, oregano, garlic and a cup of broth in a blender and puree until smooth. Add this to the soup and adjust seasoning. Serve with cabbage, lime and radishes on the side.


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: MeanGreen85] #8704551 10/08/22 11:31 PM
Joined: Oct 2012
Posts: 26,914
Creekrunner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Oct 2012
Posts: 26,914
Holy crap, that's a lotta work. But, I did email it to myself. I cooked in a country club (under a Chef) in college. On the third date with my now wife, I cooked Chicken Cacciatore in my crappy apartment for her. She thought she was getting the whole package. 'Haven't cooked much since. She's been quite miffed for the last 30 years. This would impress her. grin


...and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth. Gen. 1:28
Re: The Hog Book [Re: MeanGreen85] #8704678 10/09/22 01:36 AM
Joined: Nov 2011
Posts: 2,563
D
der Teufel Offline
Veteran Tracker
Offline
Veteran Tracker
D
Joined: Nov 2011
Posts: 2,563
I was checking out a few recipes in The Hog Book a couple of days ago, and one thing I have noticed is the quality of the index. That might not seem like much, but I worked as a technical writer for a few years, writing and editing technical manuals. It is a LOT of work to produce a good index. I was never allowed to do it, because with only 20 years of using and writing manuals I didn't have as much experience as the IndExperts. The Hog Book really impresses me in several areas, including the narrative descriptions, the photography, and particularly the index. IMHO it's just a quality book all around, which obviously required a lot of effort to write and produce.


I have two unwritten rules:
1.
2.
Re: The Hog Book [Re: MeanGreen85] #8723633 11/01/22 04:14 PM
Joined: Jul 2018
Posts: 873
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 873
So I have a small problem. I made my girlfriend the Vindaloo a few weeks ago at my place. I’m at her house this week and she has requested I make it again but my copy of the hog book is at home. Any chance someone can send me the recipe?

Re: The Hog Book [Re: Thisisbeer] #8724030 11/01/22 11:13 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
Originally Posted by Thisisbeer
So I have a small problem. I made my girlfriend the Vindaloo a few weeks ago at my place. I’m at her house this week and she has requested I make it again but my copy of the hog book is at home. Any chance someone can send me the recipe?


Here you go:

Wild Boar Vindaloo

serves 4

2 lbs sinewy wild boar stew meat, cut into 2” pieces
salt to taste
1⁄2 cup apple cider vinegar
1 3” piece of ginger, peeled and thinly sliced
1 tsp cumin seeds
2 tsp ground black pepper
10 chile de árbol peppers, stemmed (or another hot, dried chile)
¼ tsp ground clove
¼ tsp ground cinnamon
1⁄2 tsp. ground turmeric
8 cloves garlic, peeled
½ Cup lard, ghee, butter or neutral oil
2 tsp black mustard seeds
1 large yellow onion, sliced
2 tbsp brown sugar
cilantro to garnish

Season the boar well with salt. Combine the vinegar, ginger, cumin, black pepper, chilies, clove, cinnamon, turmeric and garlic in a blender and puree until smooth. Coat the boar in this marinade and refrigerate overnight or up to 2 days.

Heat a medium pot over high heat and add the lard, butter or ghee. Add the mustard seeds, stir quickly and then add the marinated meat and the onion. Cook, stirring often until the marinade begins to brown, about 10 minutes. Add the sugar, stir well and then pour in three cups of water and turn down to a bare simmer (or transfer to a slow cooker). Cook, stirring occasionally, until the meat is tender, about 2-6 hours, depending on the animal, adding more water if needed. The stew should be tender, with a slightly thickened sauce cloaking the meat. Check for seasoning.

Serve over steamed basmati rice with fresh cilantro leaves.


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: MeanGreen85] #8724037 11/01/22 11:19 PM
Joined: Oct 2012
Posts: 26,914
Creekrunner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Oct 2012
Posts: 26,914
Way to go, Idaho!! banana


...and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth. Gen. 1:28
Re: The Hog Book [Re: Jesse Griffiths] #8724086 11/01/22 11:50 PM
Joined: Jul 2018
Posts: 873
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 873
Originally Posted by panKo
Originally Posted by Thisisbeer
So I have a small problem. I made my girlfriend the Vindaloo a few weeks ago at my place. I’m at her house this week and she has requested I make it again but my copy of the hog book is at home. Any chance someone can send me the recipe?


Here you go:

Wild Boar Vindaloo

serves 4

2 lbs sinewy wild boar stew meat, cut into 2” pieces
salt to taste
1⁄2 cup apple cider vinegar
1 3” piece of ginger, peeled and thinly sliced
1 tsp cumin seeds
2 tsp ground black pepper
10 chile de árbol peppers, stemmed (or another hot, dried chile)
¼ tsp ground clove
¼ tsp ground cinnamon
1⁄2 tsp. ground turmeric
8 cloves garlic, peeled
½ Cup lard, ghee, butter or neutral oil
2 tsp black mustard seeds
1 large yellow onion, sliced
2 tbsp brown sugar
cilantro to garnish

Season the boar well with salt. Combine the vinegar, ginger, cumin, black pepper, chilies, clove, cinnamon, turmeric and garlic in a blender and puree until smooth. Coat the boar in this marinade and refrigerate overnight or up to 2 days.

Heat a medium pot over high heat and add the lard, butter or ghee. Add the mustard seeds, stir quickly and then add the marinated meat and the onion. Cook, stirring often until the marinade begins to brown, about 10 minutes. Add the sugar, stir well and then pour in three cups of water and turn down to a bare simmer (or transfer to a slow cooker). Cook, stirring occasionally, until the meat is tender, about 2-6 hours, depending on the animal, adding more water if needed. The stew should be tender, with a slightly thickened sauce cloaking the meat. Check for seasoning.

Serve over steamed basmati rice with fresh cilantro leaves.


You are a lifesaver! Thanks!

Re: The Hog Book [Re: MeanGreen85] #8767020 12/26/22 12:52 AM
Joined: Dec 2016
Posts: 4,131
W
Wytex Offline
Extreme Tracker
Offline
Extreme Tracker
W
Joined: Dec 2016
Posts: 4,131
Got a copy for Christmas, looks like a great read and reference.
Surprised to see a signed edition under the tree, thanks for making a good deal on it for the holidays!!

Re: The Hog Book [Re: Wytex] #8768821 12/28/22 08:17 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
Originally Posted by Wytex
Got a copy for Christmas, looks like a great read and reference.
Surprised to see a signed edition under the tree, thanks for making a good deal on it for the holidays!!


Hope you enjoy it! I love cold weather when the pigs put on some fat. Go get some!


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: MeanGreen85] #8978355 12/26/23 01:01 PM
Joined: Aug 2016
Posts: 8,500
H
Herbie Hancock Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
H
Joined: Aug 2016
Posts: 8,500
I got a copy of a book yesterday, pretty excited to try out some recipes.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: The Hog Book [Re: MeanGreen85] #8978454 12/26/23 05:35 PM
Joined: Oct 2008
Posts: 157
J
Jesse Griffiths Offline
Woodsman
Offline
Woodsman
J
Joined: Oct 2008
Posts: 157
I hope you love it. We will be making an announcement in about 3 weeks for a new book release this Spring!


author of The Turkey Book, The Hog Book and Afield
@thewildbooks.com @daidue.com
Re: The Hog Book [Re: MeanGreen85] #8979995 12/30/23 02:51 PM
Joined: Nov 2011
Posts: 2,563
D
der Teufel Offline
Veteran Tracker
Offline
Veteran Tracker
D
Joined: Nov 2011
Posts: 2,563
As we turn into a new year, my wife gets real busy. She's a retired accountant which makes her the bookkeeper and tax reporter for us and our small extended family. She does our taxes, her sister's, her nephew's, and also figures up what's going on with the family farm she and her sister inherited from her folks. Basically, she'll be busier than a one-armed paper hanger. So, I become the chief cook and bottle washer for the next few weeks or months. That's not really a bad thing in my opinion, and I think I'll pull out my copy of The Hog Book and see what new recipes look interesting. Believe me, I'll be having more fun than her…


I have two unwritten rules:
1.
2.
Page 4 of 4 1 2 3 4
Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3