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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
- TOM STEWART'S BASIC BARBEQUE SAUCE -
2 quarts vinegar
2 cups sugar
1 quart cooking oil
1 cup salt
14 ounces tomato catsup
4 teaspoons pepper
10 ounces prepared mustard
4 teaspoons pepper
6 ounces Worcestershire sauce
In large container, mix together all ingredients. No cooking or refrigeration is needed. Pour sauce in to a tightly covered 1 gallon glass container and store in a cool, dry place. Makes 1 gallon. *Courtesy of the National Broiler Council
- ORANGE SAUCE -
4 12-ounce cans frozen orange juice concentrate
2-1/2 pints water
2 teaspoons soy sauce
3 cups packed brown sugar
1 Tablespoon salt
2 pints vinegar
1 Tablespoon pepper
2 cups honey
Thaw juice. Add remaining ingredients. Mix well. Makes 1 gallon.
- EASY TO MAKE BARBEQUE #2 -
6 cups molasses
4-1/2 cups vinegar
6 cups prepared mustard
Mix molasses and mustard. Stir in vinegar. Blend well. Cover and refrigerate. Sauce will save for several weeks. Makes 1 gallon.
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