Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Young Whole Pig


***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." - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster