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Table of Contents
Introduction
Safety Tips
Obtaining Your Pig
Set-Up
Meat Preparation
Loading the Spit Basket Onto the Grill
Progress Report
Removing & Carving The Pig
Recipes:
Odds & Ends:
Customer Profiles:
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Recipes
- PARISIAN SAUCE -
1/2 gallon salad oil
1/2 gallon vermouth or dry white wine
5-1/3 Tablespoons garlic salt
5-1/3 Tablespoons onion salt
In pan heat all ingredients to boiling. Baste during the end of cooking time. Makes 1 gallon.
- CALIFORNIA'S SPECIALTY
BARBEQUE SAUCE -
6 cups unsweetened pineapple juice
2 pints tomato paste
3 cups packed light brown sugar
1-1/2 cups vegetable oil
3 cups cider vinegar
Mix all ingredients together. Cook over low heat, stir until sugar dissolves. Makes 1 gallon.
- UNCOOKED BARBEQUE SAUCE -
1 quart vegetable oil
1/2 cup light brown sugar
1 cup Worcestershire sauce
4 teaspoons salt
1 quart red-wine vinegar.
2 teaspoons ground pepper
1 cup chili powder
64 ounces tomato sauce
Mix all ingredients together. Blend well. Makes 1 gallon.
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