In today's show, Luke talks about a recent hog hunt he enjoyed with his friend Jeff Rice on Jeff's ranch, The Buck and Bass.
Jeff's ranch is located on the upper end of Lake Fork in East Texas and is home to countless wild hogs. Luke connected with a fat 100-pounder and turned the backstraps into what he describes as, "The best pork I've even eaten".
Here's Luke's recipe:
Butterfly the back straps lengthwise and season with salt, pepper and plenty of garlic powder; allow straps to marinate overnight in the ice box (if you have the time). Place cream cheese and diced jalapeno on the backstraps, fold together and wrap with bacon. Put on smoker and cook until well done. AWESOME!
