
BOOK CATEGORIES














LINKS
Famous Authors (View All Authors)

Click below to download : Outdoor_cooking - Roasted Whole Pig (Format : PDF)
Outdoor_cooking - Roasted Whole Pig
Dig a pit that is twice as deep as the animal is tall. Fill 3/4 of the way with firewood, Do not use juniper or Sagebrush.Light the fire and get it going good. Let it burn down so that it looks kinda like bbq briquets--ashy grey, but still red hot.
If you want to fill the cavity with onions or potatoes go ahead, but it will increase our cooking time. Wrap the pig in cabbage leaves and wet burlap--2-3 layers. Then in foil. Bury the pig upright on top of the coals,(chest and legs down) and let it cook.
Unfortunately I don't have a set time for this--it all depends on if you stuff the pig (which I don't recommend) and the size of the pig.
We had a pig big enough to feed 200+ people and cooked it for about 18-24 hours.
NEXT BOOKS
1/2 cup vegetable oil 1 cup soy sauce or teriyaki sauce 3 tablespoons brown sugar 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 2 tablespoons cooking sherry 4 pork chops, boneless and 1-inch thick In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish. Add pork chops and marinate overnight, turning at least once. Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling. Serves 6 Copyright 1992 The
Outdoor_cooking - Summer Pork Chops
1/2 cup vegetable oil 1 cup soy sauce or teriyaki sauce 3 tablespoons brown sugar 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 2 tablespoons cooking sherry 4 pork chops, boneless and 1-inch thick In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish. Add pork chops and marinate overnight, turning at least once. Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling. Serves 6 Copyright 1992 The
PREVIOUS BOOKS
2 large center cut pork chops -- 3/4"-1" thick 4 tbsp. your favorite spice rub 1/3 cup jerk marinade -- or a bit more Chops: 6 hours before cooking, sprinkle salt and pepper on each pork chop. Rub with spice rub and place in ziploc bag. Let marinate for 6 hours, depending on how much time you have. Then add the Jerk marinade to the bag and rub it into the chops. Let marinate another few hours, turning the bag every once in awhile to make sure that the chops are completely covered. When ready to cook, preheat George
Outdoor_cooking - Quick Grilled Pork Chops With Jerk Sauce
2 large center cut pork chops -- 3/4"-1" thick 4 tbsp. your favorite spice rub 1/3 cup jerk marinade -- or a bit more Chops: 6 hours before cooking, sprinkle salt and pepper on each pork chop. Rub with spice rub and place in ziploc bag. Let marinate for 6 hours, depending on how much time you have. Then add the Jerk marinade to the bag and rub it into the chops. Let marinate another few hours, turning the bag every once in awhile to make sure that the chops are completely covered. When ready to cook, preheat George
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Outdoor_cooking - Summer Pork Chops
- Outdoor_cooking - Pork - Sweet And Tangy Barbecued Country-style Ribs
- Outdoor_cooking - Pork - Tangy Pork Tenderloin
- Outdoor_cooking - Pork - Tangy Pork Tenderloin By Terra80
- Outdoor_cooking - Tony Roma's World Famous Ribs
- Outdoor_cooking - Pork - X-tra Juicy Country-style Ribs
- Outdoor_cooking - Zesty Grilled Chops
- Outdoor_cooking - Pork - Pork Tenderloin With Costa Rican Coffee Glaze
- Outdoor_cooking - Salad - Pasta Salad With Grilled Zucchini And Olives
- Outdoor_cooking - Sausage - Grilled Sausage And Pepper Pizza
LEAVE A COMMENT