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

Customer Profiles

David and his 85 closest friends and family members enjoyed a 100 pound pig at a Hawaiian luau in his Connecticut back yard. Belson has become part of these monthly parties by providing a grill on which David can cook up his outdoor favorites. When asked how he likes his PORTA-GRILL® equipment, David says, "It's an excellent piece of equipment! We cooked our pig at 2500 for 5 hours - the heat built up fast and is so easy to keep regulated. It makes for GOOD EATING!

Combine ingredients and let mixture stand overnight. Heat before applying to the pig. Dave "sops" the sauce onto the pig as soon as 1 the skin starts to break apart and lets the sauce permeate the skin II of the pig. Along with doing this, he rubs the skin of the pig with salt, pepper and garlic before putting it on the spit.