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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
- SWEET AND SOUR SAUCE -
1 64 ounce bottle catsup
1/4 cup prepared horseradish
3 cups dry sherry or water
1/2 cup Worcestershire sauce
2 cups vinegar
2/3 cup finely chopped onion
2 cups packed brown sugar
2 teaspoons seasoned salt
1 cup soy sauce
Combine all ingredients. Bring to a boil, reduce heat and simmer uncovered for thirty minutes. Baste meat during the last fifteen
minutes of cooking. Makes one gallon.
- TOMATO SAUCE NEW ORLEANS STYLE -
8 15 ounce cans tomato sauce
1 pint light molasses (2 cups)
8 envelopes (7-10 oz.) onion
1 cup salad oil salad dressing dry mix
2-1/4 Tablespoons dry mustard
2 cups vinegar
Mix all ingredients in pan. Cook and stir for 3 minutes. Baste meat for the last half of cooking time. Makes 1 gallon.
- GOLDEN SAUCE -
1/2 gallon prepared mustard
2-1/2 Tablespoons rosemary
1/2 gallon honey leaves, crushed
5-1/3 Tablespoons salt
4 teaspoons pepper
Mix all ingredients. Baste during last half of cooking time. May top with remaining sauce before serving. Makes 1 gallon.
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