dbodkin
Senior Member
Hunting spotlight: Beast of Beeville
Web Posted: 10/03/2004 12:00 AM CDT
San Antonio Express-News
Basics: For curiosity's sake, here's the "Beast of Beeville," the giant feral hog killed last month on the Welder Ranch by hog chaser Bryan Quintana.
Rancher Raymond Welder estimated the hog's weight at 750-800 pounds. There was no cattle scale available. It could weigh more.
According to Welder, Quintana's dogs chased the big pig into a stock tank, where it made its last stand. The swine killed one of the chase dogs and severely injured another before Quintana dispatched the hog with a 3-inch pocket knife blade to the heart.
Hog chasers: Dogs and hogs don't mix, and neither do hogs and ranchers, hunters or anyone else trying to manage livestock and wildlife. Hogs also do not go well with crop land, farmers and fences.
Eradicating feral hogs with chase dogs and sheath knives is a hobby for some hearty outdoorsmen like Quintana.
Hog hunters: Feral hogs cannot be wiped out, but they can be controlled to some extent. They are fair game for hunting year-round in Texas.
There is no limit on the pigs. All the hunter needs is a hunting license and landowner permission.
Bottom line: It's hard to say what's good about an 800-pound feral hog, because it probably was not good for the table.
If the chance to kill a pig comes your way, go for an animal about the size of a large suitcase. By the time it is cleaned, you'll have about 30 pounds of meat.
Keep the ribs and loins and give the rest to neighbors, then start the barbecue pit. Season and char the ribs on both sides, thin-slice two onions and make a bed on a heavy tin-foil wrap, put the charred ribs on the onion bed, slice two more onions and a clove of garlic and scatter that on top of the ribs.
Pour in a can of flat beer and seal the wrap. Put the wrapped ribs at the far end of the pit, away from the coals, and go out for the afternoon hunt. When you come back, supper will be ready.
Ron Henry Strait
Web Posted: 10/03/2004 12:00 AM CDT
San Antonio Express-News
Basics: For curiosity's sake, here's the "Beast of Beeville," the giant feral hog killed last month on the Welder Ranch by hog chaser Bryan Quintana.
Rancher Raymond Welder estimated the hog's weight at 750-800 pounds. There was no cattle scale available. It could weigh more.
According to Welder, Quintana's dogs chased the big pig into a stock tank, where it made its last stand. The swine killed one of the chase dogs and severely injured another before Quintana dispatched the hog with a 3-inch pocket knife blade to the heart.
Hog chasers: Dogs and hogs don't mix, and neither do hogs and ranchers, hunters or anyone else trying to manage livestock and wildlife. Hogs also do not go well with crop land, farmers and fences.
Eradicating feral hogs with chase dogs and sheath knives is a hobby for some hearty outdoorsmen like Quintana.
Hog hunters: Feral hogs cannot be wiped out, but they can be controlled to some extent. They are fair game for hunting year-round in Texas.
There is no limit on the pigs. All the hunter needs is a hunting license and landowner permission.
Bottom line: It's hard to say what's good about an 800-pound feral hog, because it probably was not good for the table.
If the chance to kill a pig comes your way, go for an animal about the size of a large suitcase. By the time it is cleaned, you'll have about 30 pounds of meat.
Keep the ribs and loins and give the rest to neighbors, then start the barbecue pit. Season and char the ribs on both sides, thin-slice two onions and make a bed on a heavy tin-foil wrap, put the charred ribs on the onion bed, slice two more onions and a clove of garlic and scatter that on top of the ribs.
Pour in a can of flat beer and seal the wrap. Put the wrapped ribs at the far end of the pit, away from the coals, and go out for the afternoon hunt. When you come back, supper will be ready.
Ron Henry Strait
