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

Progress Report

AFTER ONE HOUR
Check your fire and add charcoal if necessary and check the progress of the pig. Add only 2-3 pounds of charcoal at a time to each side. By this point, the skin should be getting brown, and the grease may be starting to drip into the drip pan. The grease may produce flame ups in the charcoal. Have a bucket of water available to douse the flames with a cup or two of water.

AFTER TWO HOURS
There will be significant progress at this point. The skin will be darker and the drippings should be flowing more steadily. Natural juices from the pig and juices from whatever stuffing may have been used, may be seeping out of the cavity and coating the outside of the pig. Add some more charcoal if need be. If the size of the pig has decreased enough, tighten the hand knobs on each end of the spit basket.

AFTER THREE HOURS
The color will be getting increasingly darker. Check the fire and shrinkage.

AFTER FOUR HOURS
Wood chips can be added to the fire to enhance the flavor of the meat. To increase the intensity of the wood, you can soak the chips in water overnight.

Drain the water from the chips and place them directly on the coals if you are using a charcoal PORTA-GRILL®. Using damp wood chips increases the intensity of the wood; be aware, also, that the amount of smoke rising from the grill will increase. If you are using a gas PORTA-GRILL®, put wood chips in an aluminum pan or pouch. Do not put the chips directly on the lava rock. You may want to baste the roast toward the end of the cooking period with a fruit or barbeque sauce, although un-basted roast is quite flavorful. Sauce applied to the outside of the roast during cooking has a tendency to burn off rather than permeate the skin to flavor the meat. Remember that repeated opening of the roaster lid will cause a loss of heat. An alternative might be to roast the pig without basting and offer two or three sauces to use as dips.

Serving the sauces piping hot will help if the roast cools while carving and serving. Check the meat temperature by inserting a meat thermometer in the shoulder and the ham of the pig. Keep the thermometer away from the bone. The meat should reach 170° before you take it off the PORTA-GRILL®. Use appearance and color to judge whether or not the pig is done also. The thermometer can either be left in the pig during roasting or inserted at the time of temperature reading. To accurately judge temperature, leave the thermometer in the meat until the temperature stops increasing. When the meat reaches 170° F., push the thermometer in farther. If the temperature drops, continue cooking.

AFTER FIVE HOURS
Our pig was completely roasted after five hours. The skin was browned and splitting open and the temperature had reached 170°. Cooking times vary, but a good rule of thumb is 1 hour for every 15-20 pounds of meat.

PLEASE NOTE:
*Times are based on roasting a 100 pound pig on a PG-2460-M Super PORTA-GRILL®