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

STATELINE CATERING
Land O' Lakes. WI

Weekly pig roasts during the summer keep Stateline Catering busy with their PORTA-GRILL® equipment. Linda Menham comments that from the very first use, it was so easy to use! Our food turned out perfectly the first time and has only improved since then." The pigs they roast range in weight from 120 to 148 pounds. Stateline also uses their Porta-Grill® for weekly steak fries. They don't limit that to the summer months, though. "Even with an outside temperature of three degrees, the steaks got done in the same amount of time." Linda has the answer for easy clean-up. "First, we crank the heat all the way up to burn off as much as we can, then pull it to the car wash after it cools. Just park it over the drain, soap the unit down and scrub it, then rinse the soap off and drip dry." Because of the high pressure of the water, the thermometer and control knobs should be removed from the unit."

Principal Mark Hund, with help from Tony Morell and Truman Johnston, roasted and carved a 165 pound pig for an appreciation dinner for the Sandusky coaches and support staff. "None of us had ever worked with such a great grill - a unit with such easy portability and easy access from either side. It's a wonderful piece of equipment with great temperature control. Our dinner went so well that it is going to be a new tradition." Mark stuffed the pig with 20 pounds of Polish sausage and secured the cavity with strips of wire. They also used the Coffee BBQ Sauce recipe they got from Belson's Spring '93 PORTA-GRILL® News for their baste.

In medium sauce pan, off the heat, mix the brown sugar, cider vinegar, Worcestershire sauce and coffee. Whisk the catsup and com oil. Bring the sauce to a boil and simmer uncovered for five minutes to blend flavors. Cool and store refrigerated indefinitely; warm the sauce before using it. Makes four cups.