Buster has placed a total of 42 MasterCook recipes in this file: Angry Pork Tenderloin Barbecued Pork Loin With Grilled Onions Bbq Pork Roast Cedar Door Bbq Pork Rub Curing Pork Virginia Style Dan Gill's Pickled Pork Brine Danny Gaulden's Sparerib Rub Dave's Ribs Eastern North Carolina Pork Baste Greek Seasoning For Suckling Pig Island Style Guava Bbq Ribs Javanese Pork Satay Jerk Pork With Papaya Jill's Green Hornet Chili Khal Bi (Korean Barbecue Meat) Latin American Marinade For Suckling Pig Luau Pig M. L. Mclemore's Lone Star Baste Marinated Pork Tenderloin Birds Mexican Bbq Feast Story Molasses Barbecued Ribs Monkey Meat Mu Yang Takrai (Bbq Pork W/Lemon Grass) Nc Pork With Sauce Pecan Smoked Tenderloins Pork Chorizo Pork Hash Pork Mop Special Pork Rub - Wayne's Pork Tenderloin Marinade Purely Pork Rub Que Queen's Pork Marinade Redhead's Redhot Jamaican Jerk Rub For Pork Tenderloin Spicy Pork Steaks Thai Chicken Or Pork Satay Tony Roma's World Famous Ribs Tower Rock Bbq "A Champion Hog" Vodka Cranberry Whole Hog (Injection Marinade) Western Kentucky Pork Bbq Sauce Whole Roast Suckling Pig Young Whole Pig ----------------------------------------------------------- * Exported from MasterCook Buster * Angry Pork Tenderloin Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each dried Chipotle chilies 12 centiliters garlic 3 each shallot -- peeled 1 Ta ground allspice 5 each cloves 1/2 Cu malt vinegar 1/2 Cu orange juice 1/4 Cu lime juice 1/4 Cu brown sugar 1 Te fresh ground black pepper 1 1/2 Cu olive oil 2 each pork tenderloin A tropical resort in an urban location, Miss Pearl's Jam House sits near the center of San Francisco. Chef Joey Altman is the creative wizard behind the dishes that seem to sing and dance their way across the multicolored dining room. He cooks up some visionary stuff, like Seared Scallops with Potato Crust and Citrus Beurre Blanc, Oyster Hot Shot with Chile Ginger Salsa, Angry Pork Tenderloin, and Coconut Sorbet. Palm trees and other greenery, original island-style paintings on the walls, and Caribbean tunes all combine to make a delightful setting for a tropical vacation without leaving the states. Don't miss the Sunday Poolside Brunch with Eggs Over Evil! Find Miss Pearl's at 601 Eddy Street (corner of Larkin), San Francisco, CA 94109, (415) 775-JAMS. If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas. By: Garry Howard - Cambridge, MA Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Pork Loin With Grilled Onions Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dry oregano -- crushed 1 centiliter garlic -- minced 1 1/2 pounds lean pork tenderloins 1 large sweet onion olive oil cooking spray Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa. Posted to BBQ List by Bill Wight on Dec 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Pork Roast Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork -- center cut loin 1 tablespoon sage 1 teaspoon allspice 1 teaspoon coriander 1 teaspoon nutmeg 8 peppercorns 1 tablespoon season salt 1 cup applesauce 1/2 cup brown sugar Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving. Posted to the BBQ List by Carey Starzinger on May 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cedar Door Bbq Pork Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup salt 2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon sugar 1 tablespoon onion powder 1/2 tablespoon cayenne pepper 1/2 tablespoon black pepper Ever hear of it? I guess it's gone now but it was in Bellaire, Tx. A friend of mine sent me their old rub recipe but it seems like it has an awful lot of salt in it for a pork rub. For the rest of these ingredients does that sound too salty? Posted to BBQ List by vev-BBQ@michvhf.com on Dec 12, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curing Pork Virginia Style Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Good cures start with good meat. We raise our own hogs and fatten them on a corn based ration supplemented by whatever is available - stale bakery products, household garbage, etc. Garbage should not dominate the ration as the fat will be soft. Top hogs weigh 220 pounds and yield about a 16 pound ham. We like to cure hams between 20 and 30 pounds. Large hams with adequate fat layers age better and don't dry out as much during extended storage. Country cured hams will keep indefinitely but achieve their full flavor after about one year when "white flecks" appear in the muscle. We feed our hogs to 300 pounds or better but don't let them get too fat.. Some cuts may be slightly tougher with heavy hogs. Hams, shoulders and bellies may be bought from packing houses and can be ordered by butchers if you are not in position to grow your own. You may have to buy box lots but make absolutely sure that the meat is fresh and quickly chilled. Pork should be put in cure as soon as possible after chilling and trimming but, properly handled, it can be a couple of days old. I once bought ten, 25 pound hams that had been two days in transit to the butcher and then were left in his cooler over the weekend. I lost the whole batch! Those hams had also been trimmed excessively leaving little skin and fat covering. As a result, I have gone back to raising my own so I know what I have to work with. I am supposed to talk about curing bacon and I will get around to it. As hams (and shoulders) are more valuable, demanding and risky, the entire process is keyed to the larger cuts. Curing and smoking facilities vary greatly. Traditional farm hamhouses / smokehouses are windowless wood frame buildings about ten feet square with a dirt floor. Wooden plank benches provide work areas for mixing the cure and salting down meat. Joists are within reach and studded with 20 penny nails for hanging meat. The dirt floor allows a higher humidity in winter and allows a smoldering fire to be built inside - both for smoking and to keep meat from freezing during extreme cold. Some hamhouses have external smoke generators - simply a firebox with a stovepipe stuck through the wall. This arrangement makes it easier to cold smoke for several days (or weeks) in the spring without exceeding 100F. and is essential if the smokehouse is made of wood and insulated. Either the eaves are loosely fitted or there are operable vents to allow for air exchange, especially during smoking, so that there is adequate fresh air and the smoke does not become stale and acrid. Openings are covered by fine screen mesh and the interior is kept dark to discourage skippers (larvae of a small black fly which also likes pork). My smokehouse follows the tradition except that the walls are poured concrete and the roof is metal. The thick walls store a lot of heat and smooth out daily temperature fluctuations. I have no smoke generator or operable vents but there is plenty of air exchange at the eaves. In places where conditions are not favorable, curing and smoking chambers with temperature and humidity controls and a smoke generator can be easily fabricated or small cuts may be cured in the refrigerator. My dry cure is mixed by the "pour 'til it looks right" method. My daddy showed me how. There was a request from a pork eater in Israel to provide metric measurements. Unfortunately, I don't know how to convert the SAH (Standard American Handful)! I buy plain (not iodized) dairy salt in 50 Lb. bags from a farm supply co-op and other ingredients from one of the warehouse retailers. To each 50 lbs. of salt, mix about 1 gal. of molasses (blackstrap if you have it), about 2 pounds of ground black pepper, about 8 oz. of paprika and 1 SAH (about 4 oz.) of red pepper or cayenne. I use molasses rather than brown sugar so that the mixture can be packed around the meat. Color should be light brown and texture should be friable: it should pack when squeezed in the hand but crumble easily; like good loam soil ready to be plowed. Proportions are not critical and you canGood cures start with good meat. We raise our own hogs andada Spread a 1/2 inch layer of cure on the bench, place meat skin side down and cover all surfaces with about 1/2 inch of cure. Force cure into the cut shank ends of hams and shoulders. I prefer laying all of the pieces out separately so I can see when cure gets thin, but you can pile it all up and overhaul more often. During the phase of rapid cure uptake, a lot of fluid is drawn from the meat. That is why you use rough wooden benches with the planks not too tight - dirt floors help too. Of coarse, never use treated wood in contact with food. Check the meat every few days at first then not as often as salt absorption decreases. Overhaul several times by moving the pieces around, making sure they are covered with cure (it won't stick to the dry skin on hams so don't worry about it). Bacon, at last! As a rule of thumb, smaller pieces such as bacon should stay in cure for 1.5 days per pound. This usually coincides with the time that the fresh sausage runs out. At this point I usually slice some to try. It should be salty but not too salty to eat without soaking. When you are satisfied with the cure, brush the salt off and hang. I like to let them hang for a couple of days before smoking but it is not necessary. Use cold smoke (less than 100F.) unless you plan to use it or freeze it within a few days. I use 2 fairly green hickory logs about 12" in diameter. Once burning on the dirt floor I adjust the distance between the logs so that they smolder actively but don't flame. Hickory will keep going like this for a day or so with minimal tending. I just check it every few hours and make adjustments. Smoke does not need to be thick and heavy to flavor meat and adequate air volume is important when using green wood. I believe that smoke should enhance flavor rather than dominate. It is not necessary to smoke bacon for preserving so an alternative would be to smoke pieces at a higher temp. before use. Bacon should be frozen or eaten before summer as it starts to get rancid if hung too long. If frozen it should be eaten prior to the next hog killin' as it will get rancid in the freezer too. When to skin: Some folks leave the skin on if they have a slicer that will handle it. I take it off toward the end of the curing time when it is still supple and fairly easy to remove. It can be removed before curing but the bacon may get too salty. When you are ready for some home cured bacon, cut a slab in half and trim to the desired size. Save the trimmings for a pot of beans (you can render a lot of the grease out in a frying pan before adding to your bean pot). Soak for several hours if too salty and chill for easier slicing. If you don't have a slicer, you can do a pretty good job with a sharp knife. Bacon is relatively easy and safe to cure as the mixture penetrates the thin slabs quickly. I would have no qualms about trying it in the refrigerator and would be interested in hearing about experiences and experiments. Hams and shoulders are more risky because of the size. The cure has to penetrate completely before warm weather or they will start to taint around the bone. A common practice is to pump some liquid cure around the bone so that it can start curing from the inside too. The addition of salt peter also helps. Hams and shoulders stay in cure for about 2 days per pound. After the curing period, I just brush off the salt leaving a thin coating of attached spices and hang. Contrary to many recommendations, I never wash or wrap meat which I am going to hang. I has been my experience that wrappings keep moisture in promoting excessive mold and spoilage but I also live in a humid area. Some mold is desirable and does not indicate problems. There are a lot of things that can go wrong in curing hams. I remember going with my father to buy country hams as a young boy back in the fifties (before the meat inspection laws robbed us of our heritage). Country stores would buy locally cured hams for resale. After discussing curing methods and inspecting the hams, the storekeeper would pull out a thin bladed pocket knife and insert it into the face of the ham right next to the bone (the most likely place to find spoilage and skippers). The aroma of that blade drawn from a properly cured ham is unforgettable (it is pretty hard to forget the smell of a bad one too!). Point being that encountering bad hams was enough of a problem to warrant precautions. Shoulders don't age as well as hams and should be used within six months or so. Hams only get better with age but small ones tend to dry out. I have some forty pounders that should be about prime by the turn of the century! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan Gill's Pickled Pork Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- NONE Pickle is a generic term for brine and/or vinegar solutions used to preserve meat and vegetables. There is no standard recipe for curing meats with dry cures or brines as every region (and family) had their own way of formulating their cures. Some just used salt, others added pepper and spices, most added sugar of some kind to moderate the saltiness and keep the meat soft and many used saltpeter or Prague powders to facilitate the cure, combat botulism and turn the meat pink. I use salt, pepper, molasses, red pepper, and paprika with pork. The easy way to pickle is to get some Morton's sugar cure or Tender-Quick and mix with water according to the instructions. These formulations contain salt, dextrose and nitrate cure in the proper proportions. You will need a ceramic or food grade plastic container and sufficient room in your refrigerator (unless it is winter where you are). To make your own, mix up a salt brine that will float an egg (generally around 1.5 cups salt per gallon of water). Use plain salt - not iodized table salt. Add about 1/4 as much sugar (brown, white, molasses, corn syrup etc.) as salt. About 1/2 as much ground black pepper as sugar and some red pepper and paprika as you wish. I don't use nitrates in most of my cures but it is recommended. You can buy saltpeter at a drug store or Prague powder from a sausage makers supply house. Leave bacon and side meat in cure about 2 days per pound or 2-3 weeks overhauling (moving the pieces around) every few days. For more information, see my curing and smokehouse page: http://members.tripod.com/~DanGill/Curing.HTML Posted to the BBQ List on June 7, 1998 by Dan Gill Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Sparerib Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 1/2 cup paprika 1 cup brown sugar This may be a little hot for some folks, so one may want to reduce the cayenne a little, but that's the way they like'em out West. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-red color, plus it tastes good! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave's Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 7 pound racks of pork ribs ***RUB*** 1/2 cup ground black pepper 1/2 cup paprika 1/2 cup sugar 2 tablespoons kosher or sea salt 4 teaspoons dry mustard 2 teaspoons cayenne pepper The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the rub. Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Weber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225F by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225F. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. NOTES : This recipe is for TWO seven pound racks of pork ribs. I get them at BJs or Costco/Price Club. They seem to have consistent quality at a reasonable price. This is enough to feed six hungry folks. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Pork Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flakes 1 1/2 teaspoons cayenne 1 teaspoon pepper Mix ingredients well and use as basting sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Seasoning For Suckling Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Wine vinegar 6 bay leaves three lemons -- Juice of Course grain sea salt 1 tablespoon honey 3/4 cup extra-virgin olive oil 1 tablespoon dried thyme -- crumbled 1 teaspoon dried summer savory -- crumbled Wipe pig lightly inside and out with wine vinegar. Place bay leaves in stomach cavity. Combine lemon juice, pepper, 1/2 tsp salt, honey and olive oil. Before cooking, pierce skin of pig in dozen places. Baste liberally with lemon juice mixture. After about an hour of cooking, add thyme and savory to marinade. continue basting. Submitted to the BBQ Mailing List by Don Havranek on Oct 01, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Style Guava Bbq Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups catsup 1 3/4 cups shoyu 1/4 cup scotch whiskey 2 tablespoons minced garlic 1/4 cup chinese parsley 2 cups guava concentrate 2 cups kiawe honey 1 tablespoon minced ginger 1/2 cup lemon grass -- (chop fine) Combine all ingredients and mix thoroughly, set aside. Using 3 lbs of Pork ribs, bring to a boil in salt water and simmer for 15 minutes. After ribs cool, add to marinade and place in refrigerator for 2 hours. broil ribs and baste with marinade. Slice ribs and serve hot. NOTE: If using Beef short ribs, it is not necessary to boil first. Source: Gauva Kia Plantation, Kilauea, Kauai, Hawaii By: Margie & Gary Hartford (House of Cards - Eugene, OR) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Javanese Pork Satay Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless pork loin 2 tablespoons smooth peanut butter 1/2 cup onion -- minced 1 centiliter garlic -- minced 2 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon brown sugar 1 dash hot pepper sauce -- (Tabasco) 1 tablespoon cooking oil Cut pork into 1/2" cubes. Blend remaining ingredients together in a blender. Marinate pork in this mixture for several hours to overnight. Thread pork on skewers and grill over hot coals for eight to 10 minutes, turning occasionally, until done. Note: If using bamboo skewers, soak skewers in water for one hour or longer to prevent burning. Source: "Best Barbeque Recipes" by Mildred Fischer Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Pork With Papaya Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds pork tenderloin -- or pork loin 1 banana -- coarsely chopped 3/4 cup chutney -- (Major Grey's mango -- chutney 1/4 cup lime juice 3 tablespoons unsweetened coconut flakes 1 pound pasta -- angel hair pasta -- (dr 3/4 cup chicken broth 1/4 cup seasoned rice vinegar or 1/4 cup unseasoned plus 1 tablespoon sugar 1/4 cup cilantro -- minced 2 teaspoons sugar 2 wh papayas -- peeled, seeded and cut in 1/2 inch slices ***JERK SEASONING*** 1/4 cup cilantro -- firmly packed 3 tablespoons water 3 tablespoons fresh ginger -- minced 2 tablespoons whole black peppercorns 1 tablespoon allspice -- ground 1 tablespoon brown sugar -- (packed) 2 centiliters garlic -- minced 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon coriander -- ground 1/4 teaspoon nutmeg -- ground 1 wh habanero pepper -- fresh, seeded, -- minced (optional Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jill's Green Hornet Chili Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork -- cut in cubes flour garlic salt 2 cans roasted -- peeled green -- chilies 2 pounds fresh roasted -- peeled green -- chilies 1 large onion 1 can ground tomatoes 4 centiliters garlic 1/2 cup lime juice 1/2 cup chopped cilantro some tomatillos Dredge pork in flour and garlic salt and brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chilies, onion, tomato, garlic. Cook for hours. Before serving add lime juice, cilantro and tomatillos. Watch out for the S-T-I-N-G! NOTES : Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes I've seen are remarkably similar. Here is one from Garry's page. I've done this using smoked shoulder. I added some cumin as well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Khal Bi (Korean Barbecue Meat) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds short ribs 1/2 cup shoyu 1 tablespoon sugar 1 dash black pepper 2 centiliters garlic -- finely chopped 1 tablespoon honey 1 cu ginger -- (1") finely sliced 2 st green onion -- fine chop 1 teaspoon sesame oil Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Latin American Marinade For Suckling Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 la garlic -- chopped 1/4 cup crushed black peppercorns 1 tablespoon course -- (or kosher) salt 1/3 cup dry white wine 1/3 cup virgin olive oil 1 small cilantro -- stemmed and chopped Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. I've personally not done this small a pig so your time cooking is much shorter. I have a rotisserie in my smoker so that would be my method of cooking this succulent little pig. But if you don't you can cook it in a hole in the ground to an above ground pit, a large smoker or grill. They also talk of a China Box which is basically a wooden box lined with stainless steel. It contains a pan and an elevated grill. Its kept off the ground with legs. To cook in a China Box, the meat is placed in the box, which then is covered with a stainless steel lid. Hot charcoal is placed on top of the lid. Now don't that sound fun, hope this helps and ya might check out the FAQ on whole hog. Posted to the BBQ List by Don Havranek on Oct 01, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Luau Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Luau pig is a bit labor intensive, but outstanding!!! Round up some large male friends and neighbors. Tell them to bring shovels. You go and buy about 6 cases of beer and some ice to keep it cold. (About a half a case per male friend or neighbor with shovel - no shovel, no beer). Prior to getting your friends and neighbors together, look around and find a source for very old, round river rocks, that have not been in or around water in a long, long, geologic time. What you're trying to find is good cooking rocks, that won't explode when you heat them. You'll need about 15 to 30 the size of your head, depending on the size of the pig. Wood, a big hunk of chicken wire fencing to go around and lift the pig, small spool of stainless steel wire, lots of burlap bags, and banana leaves if you can find them. (leaves of "Elephant Ear" plants will also work, as these are a form of upland Taro) You'll also need one or two pieces of sheet metal big enough to cover the pit completely, and two pieces of plywood to go over the sheet metal. Heavy gloves for everyone. Once you've got the rocks, the neighbors, the beer, the small to medium pig, and a big pickup load supply of hardwood, (preferably mesquite, but any good cooking hardwood or fruitwood will do.), assemble your friends and neighbors with shovels in your backyard and dig a hole. About 4 or 5 feet deep, and about 10 to 12 inches bigger than the pig all around. Drink beer about 3 times during the digging if its a hot day. Now, at about 3pm, build a medium size fire in the bottom of the pit. When its burning well, put in a bunch of your rocks around the fire, then start sliding pieces of your hardwood vertically into the bottom of the pit, all around the sides of the pit. Get it?? Keep loading in wood, fairly fast, as it burns to coals, until you have a bed of red-hot coals about 1 to 1.5 feet deep. Meanwhile, some of your other friends and neighbors have cleaned up the pig, (it has been gutted, right??), it is laying on layers of: 1) wet burlap, 2) banana leaves, 3) wet burlap, 4) chicken wire, 5) pig, on its back, legs in the air. Season the pig with about a cup of rock salt, and black pepper. Next step is to fish 3, 4, or 5 hot rocks, (whatever will fit), out of the fire pit, and place inside the stomach cavity of the pig. (before putting in the rocks, punch some holes in the belly skin, on both sides so you can wire the belly skin together over the rocks.) Working quickly now, fish the rest of the rocks out of the fire pit, make a shallow depression in the coals with shovels or garden rakes, heaping some of the coals up the sides of the pit; wrap the chicken wire, burlap, leaves and all around the pig, wrap and hold with wire. Leave the two edges of the chicken wire sticking up out of the burlap and leaves on top. These will be the handles you use to lower and raise the pig into and out of the pit. It should now be late afternoon, early evening. Lower the pig into the bed of coals. Place the hot rocks around and pile on top of the pig. Rake coals over the sides. (The plywood is there to supply strength for the next step. If your sheet metal is fairly thick and heavy, {strong}, you can forget the plywood.) Now shovel dirt from the hole all around the pit to seal the edges of the sheet metal, shovel about a half inch of dirt or more on top of the sheet metal for insulation. Drink more beer. All but 3 or 4 of your friends can go home now. Get out some lawn chairs, set up a table, bring the TV out to the backyard, layout a couple sleeping bags, and take turns making sure nothing catches fire, (the plywood), and not too much smoke and heat escapes. Depending on the size of the pig, anytime from about 10am next morning and 2pm next afternoon, have all your friends, and their families show up with their part of the potluck. Drinks, potato salad, poi if you like that sort of thing, fish dishes, Jell-O and dessert. Carefully rake away and sweep away the dirt from the top of the pit. Remove the plywood and sheet metal. With rakes or shovels, gently pull away the coals and hot rocks from around the pig. With rakes, or hooks made out of rebar, about four guys grab both sides of the chicken wire and carefully heave the pig out of the pit. A wooden table is best at this point, and lots 'n lots of pots, bowls, and large containers; plus a garbage can to discard the bones. Open the chicken wire and pull away from the pig. (It is traditional in Hawaii that the guys who have done the hot, heavy work of cooking this pig, gets first choice of the crackly skin and meat that clings to the chicken wire. Using big cooking forks and the biggest knives in your arsenal, carve and rake the meat from the bones and put into the pots, bowls and containers. (The meat should be so tender at this point, that it nearly falls from the bone.) During the carving, someone should take *all* the rocks out of the pit and then be watering and putting out the fire that remains. (The rocks will shatter and explode if you water *them*). The rocks need to be taken out of the pit and set aside safely so no one gets burnt on them, and saved for the next luau. Even watering the pit, the hole will be quite hot, so a couple guys should start filling it in with the dirt they took out yesterday! You've worked hard. Drink more beer. Eat. Life is good!!!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * M. L. Mclemore's Lone Star Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** For those of you who like barbecue, I offer one of my late father's concoctions for basting, which I learned today is also called the mop (thanks, Richard Thead). M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha) 2 6-packs of Lone Star beer, one on ice, the other one doesn't matter 1 quart of cheap vinegar (better to scrimp on the vinegar than on the beer) 1 small bottle Tabasco, no substitutes 1 large head of garlic, peeled and finely minced 1 4-ounce can black pepper 1 small jar French's yellow mustard (baby crap, he called it, but he ate it on almost everything - go figure!) 6 dried jalapeno peppers, crushed, seeds and all (firecrackers, he called them) 1 pound of butter, melted (none of that greasy margarine, for crissake!) 1 more 6-pack of Lone Star, on ice 1 50 pound bag of ice 1 side of beef or one helluva big pig 2 young'uns with fly swatters, on rotating shifts (there were 6 of us at the time) 1 wheel of cheddar, the kind that smells like work socks at the end of the day 2 boxes of crackers 1 case of Pik coils 2 lawn chairs, one for his butt, one for his feet 1 Stetson; his cookin' hat, not the one he wore to the rodeo 1 pair of shades, made out of welder's glass 2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke filtered butts, what's the matter with you, FOOL?!) 1 Zippo lighter, circa 1943, extra flints and fluid 1 more 6-pack of Lone Star, on ice 1 loud, wind-up alarm clock, the one he called "The Voice of God" 2 50-pound bags of mesquite or pecan chips, soaked in water overnight in the dogs' washtub, which was actually one of those galvanized cattle troughs - nothing was too good for his 'dawgs'. (Jealous of his dogs, you say? Damn right, I was! He never hit his dogs and they didn't have to swat flies for him!) 1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to the neighbors who wandered over, but always have something to give them! M. L.'s personal Code of the West.) Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar, mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a high, rollin' boil to melt the butter; keep hot on the cool end of the grill. Fire up the cooker when you get home on Friday night. Burn a couple or three mesquite logs (his preference) to get a foot-thick bed of cherry-red coals. Close the grill to keep in the heat. Add sufficient wet chips to produce enough smoke that the new neighbors call the fire department, but not so much that you put out the fire. (Long-time neighbors just bring in the wash, close their windows and wait him out.) When the smoke dies down so you can get near the grill, unearth the beast of honor from the washtub, rub it dry, sprinkle with the lightest coat of salt and brown sugar, lay the carcass on the grill. Quick, close the lid and prepare for the rest of the event. Ice down the rest of the beer in the washtub. (Hell, yes, in the same water! Just add more ice; eventually the water won't be pink anymore. Besides, you don't drink the water, now, do you?) Set up "camp," as it were. Send the kids after whatever you forgot, like the Coleman lantern, your long-sleeved shirt and the TV-trays. And the pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and another jar of mustard. And that little portable transistor radio, don't forget the extra batteries. Every half-hour or so, check the coals and the beast. Add chips to the one and baste the other. In the beginning, it's easy to keep which is which straight, but by Saturday afternoon, when this repast is *supposed* to be ready, the longs hours of no sleep and Lone Star have taken their toll. It was not uncommon to find wood chips charred to the carcass and the favorite basting brush singed beyond recognition. (They loved my father down at the paint store; sold him more 3" bristle brushes than any other two stores' customers combined.) After around 3 am, those of us not on bug patrol were no longer awakened by the "Voice of God", M. L. having tossed it across the highway into the oil field. I think it gave him no end of joy to imagine that clock coming to rest next to some aged rattlesnake, vibrating the old viper out of its last 6 buttons, at least. In the morning, the rest of us would enjoy a good breakfast then wander out to see how the sacrifice was coming along. Daddy's breakfast empties were neatly placed back into the wooden case, courtesy the second shift bug patrol, or my mother. I guess she didn't object to his drinking in public, as long as he didn't appear to be a slob about it. He hardly ever used the full case of Pik coils. After midnight or so, no self-respecting mosquito or fly came with 100 yards of M. L. or the grill. If the beer didn't do the trick, there was always that marvelous baste simmering on the back of the grill. Although the bugs gave Daddy's barbecue a wide berth, he had to quietly let only a few trusted friends know when he was planning to cook because his was the absolute best barbecue for miles and miles around. Even his enemies acknowledged his expertise: "That McLemore is one sorry s.o.b., but god-almighty, can that man cook!" Around noon, the friends who were invited and the dogs' pals began to gather. You know how it is said that dogs and their owners often resemble one another after a few years of cohabitation? Well, you could certainly tell which of the 20 or so mutts criss-crossing our yard on barbecue day belonged to Daddy. They were the ones lapping up spilled Lone Star, wolfing down stinky cheddar loaded with mustard, and the only ones all the other dogs refused to sniff. There's a recipe somewhere in all of this, but danged if I remember where I put it. NOTES : (c) 1996 Martha C. McLemore Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Pork Tenderloin Birds Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 tablespoon lemon juice 1/2 each garlic -- clove, crushed 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon ginger -- powdered 1 cup chicken broth 1/4 cup soy sauce 1/4 cup honey 2 tablespoons wine 2 tablespoons onions -- chopped finely ***PORK TENDERLOIN BIRDS*** 6 each pork tenderloins 1/2 teaspoon salt 1 dash pepper -- to taste 1 each egg -- slightly beaten 2 cups bread crumbs 1 teaspoon sage 2 tablespoons onions -- chopped finely 2 tablespoons butter 3/4 cup boiling water Combine marinade ingredients and marinate meat overnight in the refrigerator. Remove from mixture and drain, reserving marinade. Split (or pound) tenderloins until 1/3" thick. Add salt, pepper, sage and onion to bread crumbs. Mix lightly with fork. Add butter to boiling water, and mix with bread crumb mixture just until moistened (not wet or soggy). Add egg to stuffing mixture. Spread split (or pounded) pieces with stuffing and tie with strings to form six rolled meat and stuffing birds. Cook over medium coals for one to one and one-half hours, turning frequently. Baste often with remaining marinade. Source: Steven R. Sutter, Bluffton, Ohio Posted to the BBQ List by Carey Starzinger on Apr 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Bbq Feast Story Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** By some miraculous feat, I have survived my trip to CA and Mexico. Barely, but I lived to tell about it. I ended up getting a seemingly life threatening case of the Mexican El Gotcha Gringo Flu! It makes for an interesting plane ride, but I wouldn't recommend it as a hobby. 8^) While I was down there I mistakenly got on the wrong bus that took me up in to the hills instead of back to the marina. While on this fifteen cent tour of the local jungle roads, a truly bumpy, death defying experience, I was treated to an amazing culinary delight. While trying desperately to find someone on the bus who spoke English to tell the driver that I didn't want to die out here, and wanted to go back to town, my nose caught a wisp of familiarity in the air. I had detected the faint, delightful aroma of pork mixed with what I thought was the smoke from mesquite. The locals on the bus thought that that I was "loco" by the child-like grin that came across my face, and the way that I kept sniffing the air trying to find where that delightful smell was coming from. My attempts to try and get back to town had now turned into "Where's that smell coming from, and can you get me there?" For some reason, they understood that part. As the bus made it's way through the jungle the aroma got stronger. By the time that I saw the actual smoke rising above the trees, I must have looked pretty crazed to the locals. I guess that my size, 6'4" 400 lbs., gave them the impression that if I didn't get to that pig soon, their lives may be in danger! A few of them had begun what I assumed to be cheering on the driver to get there, "pronto!" When the bus rounded the corner to where the smoke was rising, I got my first glimpse of what was going on. The bus driver started saying something to me as he stopped the bus and opened the doors for me to get off. Which for reasons still unclear to me, I did. Along with two of the other passengers. The bus driver slammed the doors and took off up the road, laughing as he drove off. Not a good feeling to say the least. The two folks who got off with me, said something to me and motioned for me to go with them over to where the cooking was going on. At this point it dawned on me that I'm miles up in the mountains where no one knows where I am, following people I don't know, to for what all I know is some sort of ritualistic sacrificial tourist feast! All I'm thinking is, "I wonder if they have a dipping sauce?" This area where they were cooking this pig in a pit was some sort of communal eating area. This pig that was being cooked was to celebrate the release of one of the local men from prison. Apparently he had been falsely accused by a tourist for a crime that he really didn't commit, and spent two years locked up for it. I can't tell you how proud I was to be a tourist in there land at that point. Even so, I was graciously welcomed into their party, even when I tried to bow out of it, and started to walk back to town. They insisted that I stay and eat with them. I had never experienced anything quite like that before. When they brought that pig up out of the ground, I darned near cried. My nose and taste buds were just having a field day! When they served me up a plate of that pig along with some of the veggies that they had cooked with it, I was ready to move in permanently! I have never tasted anything so good in my life! It was just fantastic! From what I could gather, they had prepared the pig by rubbing it down with a mixture of mangos, an assortment of peppers, salt, and stuffed it with sugar cane, and veggies. All of this plus a rather healthy dowsing of tequila. They said that the tequila was more for the pigs pleasure than anything else. The pig had been cooking for about a day and a half. Did fortune smile upon me, or what? I got there about 45 minutes before they dug that pig up. Oh, BTW. As if the pig wasn't enough to send me into hog heaven, I was treated to another local delicacy. Iguana. Yep! One of them lizard like things. I guess that up in the hills it is considered as much a staple as chicken. I must admit that I had trouble getting it down once they told me what it was that I was smacking my lips on. But all in all, it tasted pretty darn good! They joked about one day having a Kentucky Fried Iguana stand! I'm not sure if the colonel is ready for that. In case you're wondering how I got back to town, about two hours later the same bus came back by on his way back to town and stopped to pick me up. The bus driver just laughed at me as I waddled back on to the bus, rubbing my belly and smiling from ear to ear. My family didn't even notice how long I had been gone when I got back. When I told them of my great adventure, they just smiled and said, "yeah. Right!" I think that I'm the only one who truly enjoyed our stay, and can't wait to go back again. It was even worth the El Gotcha Gringo Flu! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Molasses Barbecued Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOAKING MIXTURE*** 2 cups Water 1 cup White vinegar 2 tablespoons Salt ***SAUCE*** 2 tablespoons Vegetable oil 1 cup Chopped onions 3/4 cup Chopped green pepper 3/4 cup Minced celery -- including celery -- leaves 1 tablespoon Chopped garlic 2 cups Chopped drained canned tomatoes 1/3 cup Red wine vinegar 1/4 cup Unsulfered molasses 2 Lemon wedges -- (each 1/8 of the -- whole lemon) 1/2 teaspoon Ground cloves 1/2 teaspoon Ground allspice 2 tablespoons Tomato paste 1 tablespoon Dry mustard 1 teaspoon Salt Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours. Heat the oil in a heavy 10 inch skillet, and over low heat saute' the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don't puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill. Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Monkey Meat Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See directions >>I am new to the group and have a request. I remember from back near "the dawn of time" the early 1970s when I was in the US Navy and stationed in the Philippine Islands. There was a substance that was somewhat disparagingly referred to as "monkey meat" that was sold along the street out side the bars. I know it was usually a pork BBQ. I have tried to get the exact flavor but have not quite made it yet. If anyone has a recipe I would certainly appreciate a response. If my memory is not failing I remember it was biased on soy sauce, lemon juice and MSG. Cooked on a wooden skewer over a charcoal grill.<< As luck would have it, my mother-in-law is from the Philippines, and happens to be visiting right now. According to her, the pork is sliced, and then marinated in 7-up. That's right, 7-up. She says that if you want, you can add a little garlic and/or onion to the marinade. The pork is then skewered and grilled, basting with soy sauce while cooking. The MSG is an ingredient that I'd add, but may not be for everyone. It sounds bizarre, but the 7-up would give a citrusy taste like the lemon juice you mentioned. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mu Yang Takrai (Bbq Pork W/Lemon Grass) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Pork cut into bite sized pieces ***FOR THE MARINADE*** 10 tablespoons Palm sugar 10 tablespoons Nam pla -- (fish sauce) 10 tablespoons Dark soy sauce 10 tablespoons Takrai -- (lemon grass), -- sliced very thinly 5 tablespoons Whiskey 5 tablespoons Hom daeng -- (shallots), sliced -- very thinly 5 tablespoons Kratiem -- (garlic), minced 5 tablespoons Coconut milk 3 tablespoons Sesame oil 1 tablespoon Prikthai -- (black pepper), -- freshly ground From: "Colonel I. F. K. Philpott" Date: Wed, 03 Jul 1996 10:53:01 -0700 As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbeque recipe. This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal braziere, and then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoon's barbeque. Alternatively you can make it with pork chops or even with spareribs or chicken pieces... it even makes a barbeque sauce for hamburgers and hot dogs... Method: Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined. Marinade the meat for 1-3 hours in a cool place, then drain well, and thread onto skewers. Barbeque the meat until cooked. Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinading meat, and hence sterilize it), and serve as a dipping sauce for the meat. CHILE-HEADS DIGEST V3 #032 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nc Pork With Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons finely ground black pepper 1 tablespoon Worcestershire sauce 3 pounds boneless pork shoulder 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Over white hot coals, banked (the Weber Indirect Method), place pork, brushed with sauce. Cook, covered, 3 to 3 1/2 hours, basting and turning frequently. Pull it to shreds, add leftover sauce, serve hot. NOTES : Here is the recipe which caused my eventual downfall. I know it says NC and the North Carolina boys don't use mustard, but this is the way I got it off of the internet years ago. I was in North Carolina when I was 14 years old and BBQ was the last thing from my mind. Maybe the NC stands for something else I don't know but the sauce is great on pork, beef, weenies, boot leather, just about any thing. I was let out on a work release this weekend and made a quick Q; smoked ham, resmoked with hickory for about an hour at roasting temps, and served with green beans and potatoes boiled in beer and a avocado salad. The sauce was excellent on the ham and beans. It gets better with age. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pecan Smoked Tenderloins Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin 1/2 cup soy sauce 2 centiliters garlic -- minced 1 tablespoon ginger -- fresh, grated OR 1 teaspoon dry ginger 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar Combine all ingredients in a shaker and shake like the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick. That way I can remove them before grilling. I am not a big ginger fan, thus my slicing idea. I really think ginger can over power milder woods too. However, if you like ginger then go for the grated ginger. Marinate for at least 2 hrs. or longer. I like overnight. Start your fire and put on your smokin' wood, I like pecan for this but use what you prefer. Any flavor should be fine. Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to medium and move to *indirect* heat for about 35-40 min. (That simply means to leave one side's burner ON and put the meat on the other, OFF, side.) For charcoal grills, still do indirectly, but just go with the flow. If you're using a kettle type cooker and have the coals piled up high, watch your meat thermometer. Actually, watch your thermometer whatever you do. Exact times are not really needed if you use a thermometer. The digital probe thermometer is made for this kind of recipe. Set the temp watch for 155F and go about your business. Tenderloins go from perfect to dry rather quickly. They are easy if you just watch the internal temperature closely. Cook them to an internal temperature of 155F then transfer the loins to foil for 10 min. The tenderloins will complete their cooking to 160deg. in the foil. The internal temp. of 160F is perfect to produce moist tender tenderloins. Great tasting. Be careful not to spill the juices that will pool in the foil. Pour this juice over the loins in your serving plate. Preparation Time: 10 minutes Cooking Time: 30 minutes or so Posted to the BBQ List by Carey Starzinger on Aug 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Chorizo Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic cloves -- crushed 1/2 cup chile -- red, ground 1/2 teaspoon black pepper 1/4 teaspoon cloves -- ground 1/4 teaspoon cinnamon -- ground 1/4 teaspoon oregano -- ground 1/4 teaspoon cumin -- ground 1/2 teaspoon salt 1 teaspoon oregano leaves 1/2 cup vinegar 2 pounds pork -- ground Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Cover and refrigerate for 24 hr's. At this point, Chorizo may be frozen. To cook, crumble the Chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving. Heat Scale: Medium Source: "Just North of The Border" Posted to BBQ List by "Harry Jiles" on Feb 9, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Hash Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- peeled, grated 2 tablespoons olive oil 2 medium onions -- coarsely chopped 8 ounces leftover pork butt -- cut into cubes 10 drops Tabasco sauce or to taste salt to taste pepper to taste Squeeze excess moisture from potatoes. Heat olive oil in skillet over medium heat. Add onions, sprinkle with pepper. Saut‚ for several minutes. Sprinkle 1/2 of the grated potatoes evenly over the onions: season with pepper. Repeat the process with remaining potatoes. Turn onions over, using wooden spoon: potatoes should be on bottom. Cook for 10 minutes of just until potatoes and onions are tender, stirring frequently. Stir in pork. Cook just until heated through, stirring occasionally. Season with Tabasco sauce and salt. May substitute vegetable oil for olive oil. Posted to the BBQ List on July 8, 1998 by George Tracy on Aug 10, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Tenderloin Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots chopped finely 1/2 cup medium-dry sherry 1/4 cup olive oil salt and pepper to taste I dunno if yer socks'll be knocked off, but gather the crowd to see you flip head over heels about this simple pork tenderloin marinade. Let marinate in an air-tight plastic bag, at room temperature, for 2 hours. Grill. Posted to the BBQ List in Nov. 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Purely Pork Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salt 2 tablespoons brown sugar -- packed 2 tablespoons white sugar 2 teaspoons paprika 2 teaspoons pepper 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne Combine ingredients in an airtight container or freezer bag. Shake and toss to mix. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs By Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Que Queen's Pork Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark soy sauce 1/2 cup light soy sauce 1/2 cup dry sherry 1/2 cup rice wine vinegar 1/2 cup lime juice -- fresh squeezed OR 1/2 cup bottled key lime juice 1 cup peanut oil OR canola oil 1/4 cup sesame oil 2 medium onions 6 centiliters garlic -- to 10-cloves 2 in fresh ginger -- to 4 inches, peel Combine onions that have been quartered, garlic and the ginger that has been cut in several chunks in the food processor. Puree and add the oil while the processor is on. Combine these and all the other ingredients. Let rest for an hour or so before using to allow the flavors to marry. Tips: Because of all the ingredients with a sugar content -- sherry and soy -- this marinade imparts a deep brown color. If possible, keep your meat wrapped for part of the cooking process. Of course, if you use this for pork tenderloins or chops, the cooking time is short enough for the marinade not to burn. This marinade is great on duck, too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at 400F for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from the meat. This means the thick layer of fat under the skin has self-basted itself away. Serve with a spicy dipping sauce. Notes: *Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple, with Heaven Lee, chef, Heaven Cafe. Posted to the BBQ List by "Garry Howard" on Sep 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Redhead's Redhot Jamaican Jerk Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon thyme 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon sugar 1 1/2 teaspoons cayenne 1 1/2 teaspoons black pepper 1 1/2 teaspoons sage 1 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon ***WET INGREDIENTS*** 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of ****** 2 habanero peppers -- minced 3 green onions -- minced 1 cup yellow onion -- finely chopped garlic -- minced chicken or pork Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rub For Pork Tenderloin Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/8 cup salt -- (to 1/4 cup) 1/8 cup black pepper 1/8 cup cherry pepper* 1 ounce chile powder 1 ounce sage or poultry seasoning 1 teaspoon cinnamon -- (secret ingredient) * cherry peppers are small chile peppers. Rub the tenderloin and let it sit for a few hours. Smoke with a mild wood for 1-2 hours. Don't let the tenderloin get over 165F internal temperature or it'll start drying out like a field of hay in a Texas drought. Tenderloins are great to smoke in a short time and this rub is mighty tasty. Last Labor Day I asked about a rub for pork loin. Bill Martin sent my this awesome rub that creates a sweet, caramel tasting tenderloin. Since I had to make up a new batch, I thought I'd share it, with Bill's permission of course. And since Bill didn't tell me about his brisket session on Saturday, I've included the secret ingredient. Posted to the BBQ List on July 22, 1998 by Dave Clark Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Pork Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork steaks ***DRY SPICE RUB*** 1 teaspoon garlic powder 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 1 tablespoon paprika 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon rosemary 1/2 teaspoon salt Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat Source: The Passion of Barbeque, KCBS Posted to the BBQ List by Carey Starzinger on Aug 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thai Chicken Or Pork Satay Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yellow curry paste -- (Thai) 1 teaspoon turmeric 1 tablespoon palm sugar or brown sugar 2 tablespoons Thai fish sauce -- (nam pla) 2 tablespoons lime juice 1 tablespoon vegetable oil 1 pound boneless pork loin cut into 3" x 1" x 1/4" strips OR 1 pound boneless -- skinless chicken -- breasts -- cut into 3" x 1" x -- 1 24 8 in bamboo skewers -- soaked in water for 1 can unsweetened coconut milk Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Posted to the BBQ List by Bill Wight on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tony Roma's World Famous Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds baby back ribs or 4 lbs. pork spare 1 ba barbecue sauce--separate recipes fo 1. Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each. 2. Preheat the oven to 300F. 3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. 4. Coat the ribs, front and back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. 5. Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bone. 6. Toward the end of the cooking time, prepare the grill. 7. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later. 8. Grill the ribs over hot coals for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn! 9. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. TIDBITS If you've got the time to marinate these ribs in advance, do it. I've found these ribs are extraordinary when they've been soaking in barbecue sauce for 24 hours before cooking. Just prepare the ribs in the foil described in the recipe and keep them in your refrigerator. Toss them, foil and all, into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out. Posted to the BBQ List on June 16, 1998 by Harry Jones" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tower Rock Bbq "A Champion Hog" Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** 1st A LITTLE HISTORY: Tower Rock BBQ Team gets its name from a small town in Southern Illinois where my parents grew up. It sits on the Mississippi River. The tall rock formation in the river called, "Tower Rock" gave the town the name "Grand Tower". Our team consists of 8 members gather to form a champion in its self: Pat and Aliene Burke formerly from Apple City BBQ (Three Times World Grand Champions) had retired from BBQing but as everyone knows its in your blood they missed the people and friends and the competition, so here they are along with Brice and Elaine Winfrey, John Close ( all from Summerville, Tn.) and of course My family: Ed Shelby, Kellie Jacobs 11, and myself. Each member has brought its own flair to the team including Kellie who is the main producer of our Tower Rock BBQ Sauce. NOW: OUR WHOLE HOG STORY We start with a hog that is chosen from a small farmer here in southern Illinois and send it to our processor. Where he processes it to our specification of removing the skin and leaving the head. We only cook fresh hogs they are processed on Monday and we pick up on Thursday for competition. We feel you get a better product using fresh meat. When we arrive at the competition site the prep work begins. We work on a time schedule which takes a total of 26 hours: We start with a hog that dresses out around 120LBS. 9:00a.m.--------remove hog from ice and trim fat to 1/4" thickness. remove any debris left from the processing. Split the back bone open just enough to make lie flat but not lose all of its shape. We then sprinkle a little salt inside, and out ( we use a sea salt for this) Then we add our special magic dust (rub) which is a combination of chili powder, red pepper, black pepper, white pepper, celery salt, garlic powder, brown sugar. ( can't give the measurements) they are locked in a safe until the demise of my father. After the special treatment of preparation we then secure a body rack to the cavity of the hog and a rack top and bottom the length of the hog. 11:00----------The hog is then named (Phillip Ingram Garcia) and loaded into the cooker belly down (which was designed and built by my husband and my father). There are two baskets under the hog that are filled with 10 to 15 pounds of charcoal each, we only use a pure hickory with cornstarch binder) and add about 1/2 gallon bucket of apple chips to the charcoal then we fire it with a propane torch - no lighter fluid!. We bring the temperature up to 190F. We then bring the internal temperature of the hog up to 170F and hold there for approximately 4 hours. We use the old smoke house theory of meat will take on smoke when its cool. Once the temperature rises above 170F, the meat starts to cook outwards therefore no longer drawing the smoke in. After the 4 hours we start to raise the internal temperature of the hog to 185 to 190degrees. We maintain a 200F setting on the temperature of the cooker from here on out. 6:00pm--------We then flip the hog to its back. This allows for the basting sauce to lay in cavity of the hog. We baste every hour on the hour, up until 4:00 a.m. During this process we are checking that the internal temp. of the hog is ok and that the shoulders and hams are getting tender. We keep our baskets under the shoulders and ham most of the time. 4:00am--------At this time we wrap foil around the head, and lay foil (with slips across the belly to keep it from darkening to much. We maintain temperature at 200F until 30 minutes before judging. Then we begin our ritual of removing the meat for the blind box and dressing the hog for a formal meeting with the judges. This is our main process of cooking a hog. We hope that it will help a few and give a few ideas to others.....our cooker has been out on the circuit for over a year and has brought us nothing but good luck. We wish all of you good luck with your hog. Tower Rock BBQ Team Posted to the BBQ List by "Dick Hamilton" on Apr 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka Cranberry Whole Hog (Injection Marinade) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vodka 2 cups cranberry juice 1 16 oz can jellied cranberry sauce 1/2 cup olive oil 1 teaspoon msg 4 tablespoons new mexico light chili powder 1 cup vodka maraschino cherry juice 2 teaspoons onion powder 5 chicken bouillon cubes 1/3 cup balsamic vinegar 2 tablespoons dry hot mustard 2 tablespoons hungarian paprika 2 tablespoons butter 1 teaspoon sweet basil 1/2 tablespoon cayenne 1/3 cup soy sauce 1 tablespoon celery salt Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like. Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple. Posted to the BBQ List in Nov. 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Kentucky Pork Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water 1 cup ketchup 3/4 cup Worcestershire sauce 2 teaspoons paprika 1 1/2 teaspoons black pepper 1 1/2 teaspoons garlic powder 1 1/2 teaspoons cayenne pepper 2 teaspoons dry mustard 5 teaspoons onion powder 3 tablespoons salt Mix all ingredients and boil for five minutes, stirring frequently. Source: "Best Barbeque Recipes" by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 30, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whole Roast Suckling Pig Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh suckling pig -- (10-14 lb), -- oven-ready (have -- your butcher clean -- and trim it) 1/3 cup Plain distilled vinegar 1 1/2 cups Carrots -- chopped or sliced 1 1/2 cups Celery -- chopped or sliced 1 1/2 cups Onions -- chopped or sliced 1/3 cup Safflower oil 1 tablespoon Coarse salt 1 teaspoon Thyme Stuffing -- (optional) * -- *(instead of -- vegetables) Olive oil 1 cup Stock 1 cup Wine 1 small Red apple 1 bunch Watercress 2 tablespoons Flour 2 tablespoons Butter THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours. This freshens and whitens the meat. If you pig is frozen, it can also defrost during this soaking. Over a medium heat cook the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly inside and out. You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature. The easiest way to close the opening is to use an ice pick or an upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps. Then lace it up with thick string just as you would a shoe. You may also use skewers and string as you would for a turkey. Because protein firms as it cooks, the pig will stay in whatever position you place it. It should resemble a dog resting on its haunches. Place the pig in the roasting pan; it may have to be placed diagonally. Tuck the hind legs close to the stomach on either side; tie them together with string under the stomach if needed. The forelegs should be pointing straight ahead (also tied together so they won't spread out) and the head resting between them. Place a small piece of wood (like a child's block) or a piece of bunched-up foil in the mouth, opening it as wide as you can. Twist the tail into a curl and secure it with string or tape. Place crumpled aluminum foil in the eye sockets (some people place marbles). At this point you may cover it with plastic wrap and refrigerate it. Before cooking the pig, let it come to room temperature. Preheat oven to 450F. With the oil, thoroughly baste every inch of the pig, including the head, legs and tail. Out of aluminum foil make little covers for the ears and tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan so that any juices will be collected. Place the pig in the oven for 30 minutes. Remove the pig quickly, shutting the oven door, baste with oil again and return to the oven. Then reduce the temperature to 350F. Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours). If the ears and tail haven't browned, remove the aluminum covers for the last 20 minutes. The total cooking time will be between 2 and 2 1/2 hours. The cooking time is less because it is not fully stuffed; if it were, it would take an hour longer. (Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig is done when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a period of 10 minutes). When done, it may easily rest for an hour under foil or in a turned-off oven. To serve, make a garland for the pig's neck by stringing together sprigs of watercress. Make certain your apple is nicely polished. Enlist some help and very carefully slide the pig onto the platter or carving board it will be presented on. It is rather fragile at this point and can even break in half. Make a sauce by skimming the fat off the juices in the roasting pan. Place the roasting pan over 2 burners, add the stock and the wine and bring to the simmer. Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes. If you wish to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter, bring the sauce back to the boil and boil for 2 minutes, stirring. Remove any remaining foil, string or skewers. Place the apple in the pig's mouth. Place the watercress garland around its neck and bring it to the table. Posted to the AZstarnet BBQ Mailing List by "Garry Howard" on Apr 23, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Young Whole Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Young Whole Pig (this is after "First catch a pig and remove bristles after killing it") "Place over the fire so the heat will strike the back first. Keep far enough from fire so the skin does not blister or crack. Baste often with cooking oil to which has been added chopped garlic.. When the pig appears to be thoroughly heated on the back turn over and start cooking the under side, basting often. It is advisable to turn the pig frequently. The cooking period usually is about one and half hours, but great care must be taken that all parts are thoroughly done. When the meat starts breaking away from the bones it is easy to tell that the pig is ready to serve." (p.23) The old timers were not in error in their discussions about distance from the fire! That was one of the few variables they could look to. The others were time and "coals". "One of the most important points to remember is the condition of the coals at the moment of placing the meat over the fire. This mystic moment arrives when the white ashes are starting to fall from the red glowing coals and the whole bed is beginning to turn gray. Any attempt to begin cooking before this time has arrived means that the meat probably will be scorched or unduly dried out." (p.11) Bill Magee advises "Do not forget or allow yourself to be distracted either by women or liquor - at least until the meat is done." Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -