Table of Contents

• Spicy-Sparkly BBQ Sauce
• Apple Tarragon Marinade
• Parisian Sauce
• California's Specialty Barbeque Sauce
• Uncooked Barbecue Sauce
• Tom Stewart's Basic Barbeque Sauce
• Orange Sauce
• Easy To Make Barbeque #2
• Hot Pork Sauce
• Pork Basic With Wine
• Hawaiian Style Barbeque Sauce
• Sweet and Sour Sauce
• Tomato Sauce New Orleans Style
• Golden Sauce
• Spicy-Hot Sauce
• Sweetness Sauce
• Barbeque Sauce #3
• Barbeque Chili Sauce
• Barbeque Sauce #4

• Headcheese
• The "Pig Skin"

• David Cafaro
• Stateline Catering
• Sandusky High School
• Custom Cowboy Cookin'
• Mike Carter

Obtaining Your Pig

Call a local butcher and tell him you would like him to prepare a whole pig for spit barbecuing. The pig should be scaled and de-haired, not skinned. (The skin holds the meat together while cooking.) Allow 1 pound of dressed, (head-on pig) meat per person for average appetites. Slightly less meat may be needed if you will be serving all the meat in sandwiches.

To fit the pig into the spit basket, the length of the dressed pig cannot exceed 48 inches if using the RL-2460 or 56 inches with the ROTO-BQ-R. If you want to serve as much meat as possible, have the butcher remove the head of the pig measuring the 48 or 56 inches from shoulder to rump. Tell the butcher he should not hang the pig vertically. The weight of the pig hanging vertically would stretch it out beyond the 48 or 56 inch limit. Also, be sure  the butcher takes the pig out of the freezer at least a day ahead of time to allow for thawing.