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

Odds and Ends

Virtually every part of the pig can be utilized-don't limit yourself to the obvious! We've provided a few options for you to use your pig to its maximum advantage.

HEAD CHEESE
The head and feet of the pig do not necessarily have to be discarded. They can be used with the other leftover scraps of meat to make headcheese. Cook the meat until it is falling off the bones; separate the meat from the bones and cartilage; chop. Flavor meat with sage and season with salt and pepper. Using some of the strained cooking liquid, which is very gelatinous, press into a mold and chill. This type of meat loaf is usually served cold.

THE PIG SKIN
The skin of the pig does not have to be tossed either. Some ethnic communities in particular have specific uses for this outside layer. One way is to make Fried Pork Rinds. This is done easily by frying the skin in a pan, either on the stove or directly over the hot coals of your grill. The natural juices and fat from the pig will provide enough moisture; no additional oil is necessary. Another use for pork skin is to use it as a "flavor" ingredient for cooking. Add pieces of skin to soup or to a pot of beans to give them a smoky flavor. The skin can be used anywhere that you would use bacon or ham as a flavor enhancer.