This week on High Plains Outdoors, Luke tells us about a couple of wild pigs he killed near his house last week. He prepared them "Old School", over an open pit, cooking with oak and hickory wood.
While bigger wild hogs are great eating, there is nothing in the wild that compares to the flavor of young pigs cooked slowly over coals. When making sausage or ham, Luke usually targets bigger hogs but for some awesome 'old school" BBQ, nothing beats a pig weighing 30-50 pounds.
