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Category: |
Category: |
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Pig |
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Ingredients: |
Ingredients: 1 (75 to 100 lb) dressed pig
1/2 lb salt
60 lb charcoal briquets, divided
Barbeque Sauce (Recipes follow, choose one)
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Directions: |
Directions:1) Split backbone to allow pig to lay flat, being careful not to pierce skin. Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside.
2) Place 20 lbs charcoal in pork cooker. Pour 1 quart charcoal lighter fluid over top, and ignite. Let burn until charcoal has turned ash-grey. Place heavy gauge wire, about the size of the pig, over pork cooker, 13 inches from coals.
3) Place pig flat, skin side up, on wire surface. Close lid of cooker; cook at 225º for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker
4) Place second piece of wire over pig, sandwiching pig between the 2 layers of wire. Turn pig over. Remove wire from top. Insert meat thermometer in thigh (do not touch bone).
5) Baste meat with barbecue sauce; pour sauce in rib cavity to measure 1 inch. Close pork cooker lid; cook at 225º for 2 hours or until meat thermometer reaches 170º and no pink meat is visible when hams and shoulders are cut.
6) Slice and chop meat or allow guests to pull (pick) meat from bones. Serve with barbecue sauce. Yield: 70 servings. |
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Eastern BBQ Sauce |
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Ingredients: |
Ingredients: 1 gallon vinegar
3/4 c salt
2 Tbsp red pepper
3 Tbsp red pepper flakes
1 c firmly packed brown sugar or 1/2 c molasses
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Directions: |
Directions:Combine all ingredients; mix well. Allow to stand 4 hours before using. Yield: about 1 gallon. |
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Piedmont BBQ Sauce |
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Ingredients: |
Ingredients: *clearly the best, this is 'Shelby Style'
1 1/2 c distilled white or cider vinegar
10 Tbsp ketchup
salt to taste, if desired
1/2 tsp cayenne pepper
pinch of crushed hot red pepper flakes
1 Tbsp sugar
1/2 c water
Freshly ground pepper to taste
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Directions: |
Directions:Combine all ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from heat and let stand until cool. Spoon a small amount of the sauce over the barbecued meat. |
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Western BBQ Sauce |
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Ingredients: |
Ingredients: *Sorry, this is just like bottled BBQ sauce, clearly won't do
1 c tomato ketchup
1 c brown sugar
1/2 c lemon juice
1/2 stick butter
1/4 c minced onion
1 tsp liquid hot pepper sauce
1 tsp Worcestershire sauce
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Directions: |
Directions:Place all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer 30 minutes. |
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Hush Puppies I |
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Ingredients: |
Ingredients: 3 1/2 c water
2 c cornmeal
1 tsp baking powder
1 Tbsp sugar
1 tsp salt
1 med onion, finely chopped
1/4 c butter, softened, or lard
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Directions: |
Directions:Bring water to a boil. Combine cornmeal, baking powder, sugar, salt, and onion; slowly add to boiling water, stirring constantly until mixture is smooth. Remove from heat; add butter, stirring until melted. Cool 10 minutes. Shape batter into 2 x 1 inch oblong rolls. Deep fry in hot oil (375º) cooking only a few at a time. Fry until golden brown. Drain on paper towels, serve hot. 3 1/2 dozen |
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Hush Puppies II |
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Ingredients: |
Ingredients: 5 lbs self rising corn meal
1/2 c self rising flour
2 Tbsp sugar
2 1/2 quarts (or more) any combination of water and buttermilk
1/2 c shortening, melted
3 Tbsp onion, minced
4 eggs
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Directions: |
Directions:Stir liquid into dry ingredients, making a thick batter. Drop from spoon into fat which has been heated to 350º to 375ºF. Fry to a golden brown. 125 to 150 hushpuppies
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Eastern Style Slaw |
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Ingredients: |
Ingredients: 6 medium heads cabbage, finely shredded or sliced (about 36 cups)
1 1/2 c green onion, sliced
1 1/2 qts mayonnaise
3/4 c sugar
3/4 c vinegar
2 to 4 Tbsp celery seed
2 Tbsp salt (or to taste)
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Directions: |
Directions:Mix mayonnaise, sugar, vinegar, celery seed and salt. Mix into cabbage. |
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Piedmont Style Slaw |
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Ingredients: |
Ingredients: 6 medium heads cabbage, finely shredded or sliced (about 36 cups)
1 1/2 c green onion, sliced
1 1/2 qts mayonnaise
3/4 c sugar
3/4 c vinegar
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Directions: |
Directions:Mix mayonnaise, sugar, vinegar. Mix into cabbage. |
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Shelby Style Slaw *My Version |
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Ingredients: |
Ingredients: 6 med heads cabbage, chopped
1/4 c Ketchup
Piedmont style BBQ sauce (to taste)
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Directions: |
Directions:Mix Ketchup into some Piedmont BBQ Sauce. Combine with cabbage. Add add'l sauce as desired (slaw should have pinkish color). |
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Potato Salad |
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Ingredients: |
Ingredients: 10 to 12 lbs potatoes
24 hard cooked eggs, peeled and chopped (or mashed with potato masher)
2 large bunches celery, chopped
1 qt salad pickles, chopped
5 small cans pimiento, chopped
3 medium onions, chopped
3 to 4 green peppers, chopped
1/4 c salt
1 Tbsp pepper
1 quart mayonnaise
1 jar (6 oz) mustard
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Directions: |
Directions:Wash potatoes. Cook covered with water, for 30 to 40 minutes or until tender. Remove from water and cool. Peel and dice. Add next 6 ingredients. Add salt and pepper. Mix. Blend mayonnaise and mustard. Add to potato mixture and mix well. Chill at least an hour to permit flavors to blend. 50 servings. |
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Personal
Notes: |
Personal
Notes: Barbeque is serious business in the south, with each region having their preferred recipes and jockeying for bragging rights. I couldn't resist this Barbecue brochure, although clearly this is beyond the skill set and equipment of the average home cook. For full directions, graphics, and equipment list contact the NC Pork Producers Association, 156 Mine Lake Ct, Raleigh, 27615 Or you can ask Jody to tell you how its really done, but he'll have to shoot you after he tells you. Just check out his BBQ recipe in this cookbook if you don't believe me. Teams compete for 'best BBQ' rights and they don't fool around. See other recipes in this cookbook for more realistic family sized meals.
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This recipe for Pig Pickin' NC Barbecue for a Crowd is from