what's up everybody blue Gabe got my

buddy Tyler we're out of deer meat for

dinners ranch that's right we're doing a

takeover we got a swamp buggy and we're

heading to go shoot a hog because the

grocery stores are literally out of all

the meat yesterday I called Publix to

try to get an order they didn't have

pork chops I said I got a solution for

that I never really explained what the

swamp buggy are about tire sir so you

can see the tires are about bellybutton

high and on my particular buggy it's

even bigger we use them because

sometimes we got to run over palmettos

go through deep water just typical South

Florida swamp

you see we got these big grills that are

to stop the water before it gets in the

radiator sort of pushes awake that way

we can still keep getting air to our

motor and not bog down deer meats got

his with child seeds on it so we're

heading about a half a mile we're gonna

set up two chairs I'm gonna let Tyler

shoot hopefully we get a big old swine i

cha we're going in drive the buggy

through the woods are pretty good ways

got a little bit of a walk we're gonna

hunker in settle down and try to bust a

hog Tyler is that is

y'all see I got my hunting boots on

it's super important to pay attention to

the wind we have a northeast wind so

we're coming in from the southwest

Barn y'all there's a big hog right at

the feeder right now he's up here and

try to kill him

what do you think they'll start dragging

out here in the open, that's a huge bore

dog look at the teeth on that thing

wreck a dog

let's get quiet and shoot another one

drag it right over there in the wreck

that's good right there ouch oh that

happened a lot faster than I was

expecting

ease up to the feeder there were two deer

they're already looking at us so crap

don't move

they walked off eased up a little bit

more and that huge hog was already there

feeding luckily we walked in quiet we

walked in from downwind so he could not

smell us Tyler made a perfect shot and

the cameraman give me some credit

just give me some credit please I filmed

over his shoulder with the GoPro and

with my big camera over his other

shoulder Hey we got tons of pork that

hogs are probably 220 pounds

we'll fill both of our freezers and we

might see one on the way back shoot him

go to Roberts's camp clean him then head

to my house put that hog on that trigger

grill and cook up something good

that's around

in my opinion, that's the best way for it

to happen didn't have to get attacked by

mosquitoes and we'll be back in time to

clean this hog in the daylight what you

think that your first hog is my first

hog man he does sitting that's for sure

back before dark let's clean this thing

real quick

what y'all think it's time to unload him

hanging and cleaning super sharp teeth

you better be careful because his teeth

will cut you even when he's dead look at

it those things are razor sharp so he's got

bottom cutters and top witters and he

sits him and the whole time he's sharpening

him that's what he fights other boar

hogs with and when you're unloading him

off the buggy like that if he hits your

leg it will cut you like a razor blade

alright so one thing I'm gonna tell you

 all that I get a bunch of comments on I

get some comments that my knives not

sharp I'm gonna tell you something about

this Danko knife is the original

Danko knife that I got like I don't two

months ago and I haven't sharpened it

yet so for all you guys talking oh

you're nice not that sharp let's see

your knife clean what I've cleaned

triggerfish that [ __ ] of the other

day multiple hogs and I'm gonna clean

this hog without sharpening that too now

I would normally let Tyler clean it

because it's his first hog but we're in

a hurry

lene got all day how does this thing

work alright so when I'm cleaning the

the hog I come in right here on their back

leg cut me a little slit

so this is a boar hog and normally I

wouldn't be too excited to eat him but

to be honest with you this hog doesn't

stink at all like not even a little bit

it's crazy you must be a young hog that

just has good genetics yeah all right

let's see if I can pick him up with this

little do-hickey dear me get this hog I

guarantee you weigh more than I do

I'm a leave it right there trying to do

this is in a hurry because I'm running out

of light just cut right around his legs

both sides like so look at that

bat though big half an inch of fat I

don't know about y'all this knife still

pretty sharp in for 20 bucks you can't

meet it and all the Danko's products are

lifetime guarantee so I'm not gonna

complain all right so it got dark on us

or getting dark I stopped turn the

generator on because I needed the hose

now any time we're cleaning an animal

like this, we would like to show you all

more than we can but unfortunately this

is how we pay our bills and we don't

want to piss YouTube off so y'all get to

see what you get to see and if you go

back to like any a deer meat for dinners

old videos he's got some really really

good educational cleaning videos and I

might do him one day too

but right now you get what you get and

you don't throw a fit all I'm doing is

working the hide off of its ribcage off

of its front legs exposing everything so

I can come back around here and really

start working on it so the reason I'm

splitting him down the back you're gonna

see in a minute and their shields

anybody that's ever killed a big boar

hog their hide on their back it's crazy

thick almost like a bulletproof vest

cut me a little hole in it to where my

fingers can grab it if this was a sow

she wouldn't have that shield and this

would peel down way easier I wish you

could feel that right there just so you

could understand how strong it is so

once you get it peeled off of its legs

look manly things are hard you start

working your way down take your time

don't cut yourself just start working

right around now for those of y'all that

11:40

have killed big hogs you know what I'm

dealing with right now with this shield

and those of y'all that haven't it's

pretty much like a hog has a bulletproof

vest around his front shoulders across

his back and it is ranked like it's

super hard to deal with

I don't know if y'all can tell or not

but the mosquitoes wears bad is that

ever seen in my life so I'm gonna take

this hog home to my house put it on a

lot more ice let it sit till tomorrow

morning in the daylight and deal with it

then when I can share y'all even better

how we're supposed to do all this all

right so I'm gonna show you all how to

joint out a leg ham you start right in

the middle their kneecap starts twisting

it comes right off here we go again see

his kneecap bone kneecap cut right

in the middle of it start twisting till

your knife finds its place right off

done dealing we'll see y'all at my house

in Stuart Florida all right so we're

back at the house, Hogg iced down all

night long we're gonna take just a ham

and put it on my smoker first you got to

cut it off this is one part that's cool

that you don't get to do at the grocery

store and that is picked exactly which

the piece you want and cut it off yourself

big old ham now that's a boar hog that

he killed and most people would think

including myself that boar hogs are not good

but this piece is gonna be good because

it doesn't have any of that smell a boar

hogs real musky this one doesn't have it

I already know he's gonna be good I'm

gonna just spend a little bit of time

cut off some of this excess fat and

silver meat cut the bone output it

straight in that pan and straight on to

the smoker no playing around so all I do

is go in until I find that bone cut

around it

and take it out

you can cook it with the bone in it just

will take a lot longer so I take it out

and I open it up just a little bit cut

some of these blood vessels out some of

the tendons on the inside and literally

that's all we're gonna do over this

the fat you don't really need it if it was

like a beef ham, I would keep it cuz

beef fats are really good but you can tell

the colour of that fat that hog is super

super healthy check it for hairs I don't

see any pretty much cut everything out

here take some ken cooker all-purpose

and I will clean these seasonings off

with bleach, once I get done cuz I am

sort of cross-contaminating it right now

some Lowery's garlic salt flip it over

and repeat try to get off any of the

hairs so I'm sure just like a buncha all

with kids, my kids are out of school

right now and we can't go very many

places I don't even think they know what

to do with themselves let's go put this

on the grill

so I've got it on 171 degrees and I'm

gonna let it slow smoke for like two

hours this is gonna take all day all

right so I'm gonna cook it at a low heat

for like three hours then I'm gonna

start turning that heat up I'm gonna

cover it with aluminium foil may be put

some potatoes and carrots in there

we're gonna go shark fishing and then

we're going to come back and by the time

we're back tonight this will have cooked

all day and will be as tender as

anything you've ever eaten all right chill

so the ham is done but I missed a couple

steps so I took it off the trigger after

like three hours and put it in the oven

because by then it already had enough

smoke and we went shark fishing and I

didn't believe that grill going all-day

long just because those pellets aren't

cheap and the oven does the same exact

thing my 9 year old spin looks good so

what we need to do now is eat it yeah

we're gonna eat it all right over

here so what I did is I took a cup of

simply lemonade which is a brand

eliminated that I like some potatoes and

a little bit of soy sauce in a cup of

water and once I took it off the

treasure grill I added all that along

with just a few mushrooms but other than

that it's just me look how it falls off

the bone that is but there's no bone on

it mm-hmm so all I did was I put the

meat on the grill at about 450 degrees

and I missed that part too I originally

put it in there in a pan then I thought

nope I need to see her it so I took it

back off turn the grill up to 450

degrees like 5 minutes on each side turn

the grill back down to 220 put it back

in the pan covered it cooked it for

three hours then I put it in the oven

out of the potatoes the lemonade the soy

the sauce in the water and it's just been

cooking all day since we've been shark

fish and now we're home kids and I have

been playing in the yard an element

about to fix our plates man that looks

good

look at it you don't even need a knife

mmm look at that I mean you could make

pulled pork sandwiches whatever you want

with it, I could put it back in the oven

and let it cook for another two or three

hours and it would just completely fall

apart

mmm you cannot taste one bit of boar hog

in that meat and that was a 220-pound

all right so we're gonna do something 

a little bit different I always let Jake

or somebody else like that

test it tonight we got little Lukey my

four years old and we're gonna let him

taste it look at that you still hide and

now we head out all right you gotta say

lessons too

that's hot it's not too hot all right

that's the blessing thank you, dear Lord

the first day thank you for dying on the

cross for our sins thank you for

everything you did in this wonderful

food all right let me taste it is it

good

how good oh good so good yeah if look

likes it will surely like it that's back

yeah how to tie knots how to do fish and rigs

all kinds of stuff so stay tuned

but like Jake always says it's time to

get up out of here and get the heck out

of what we get the heck out of shape

you