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Vinegar Based Barbecue Sauce
#14485
05/29/2011 07:52 PM
05/29/2011 07:52 PM
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Anonymous
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Anonymous
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judyinnc not logged in
requesting sauce for cooking whole pig.
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Re: Vinegar Based Barbecue Sauce
#14486
05/30/2011 07:49 AM
05/30/2011 07:49 AM
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Joined: Jul 2006
Posts: 13,417
Peaceful Eastern North Carolin...
GaKaye
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Traveler
Joined: Jul 2006
Posts: 13,417
Peaceful Eastern North Carolin...
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Judy...apple cider vinegar, red pepper flakes, salt and pepper. Probably a tablespoon of pepper flakes to each cup of vinegar, maybe a teaspoon each of the s&p. Let it steep for a day or so. Shake and baste.
That's the traditional Eastern NC sauce I think you're referring to.
Last edited by GaKaye; 05/30/2011 07:53 AM.
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Re: Vinegar Based Barbecue Sauce
[Re: GaKaye]
#14488
05/30/2011 11:11 AM
05/30/2011 11:11 AM
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Georgia and SurfDog... 15-18 years ago I worked part time (weekends) for a catering company... I cooked only whole pigs, onsite, and that's all I did... I have probably done 150-200 pigs in my lifetime... (usually about 100-120 pounds +/-)! I would stuff the Pig body with apples and citrus (oranges/grapefruit/lemons/limes), wrap the pig in chicken wire, to hold it together on the spit... Then use basically the same recipe as you both describe for basting! FINESTKIND! I used to use a 6" sized badger paintbrush for basting... Be sure to score the skin prior to cooking (~2-3" diamonds), so fat can help baste and get good cracklin's for serving too! BTW... the Cheeks are reserved for the cook(s)!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
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Re: Vinegar Based Barbecue Sauce
[Re: peconic]
#14489
05/31/2011 02:54 PM
05/31/2011 02:54 PM
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Anonymous
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Anonymous
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Georgia, Surfdog and Brian, Thanks for the help. Brian, why do you stuff the pig with fruit? I'm also cooking a couple of butts for us later. David has never cooked a whole pig before so I'm advising everyone to bring a sandwich, just in case.
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Re: Vinegar Based Barbecue Sauce
#14490
05/31/2011 04:04 PM
05/31/2011 04:04 PM
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Joined: Mar 2009
Posts: 398
Maryland
misterduffy
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Posts: 398
Maryland
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[b]I'm advising everyone to bring a sandwich, just in case. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
"The towels were so thick there I could hardly close my suitcase." - Yogi Berra
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Re: Vinegar Based Barbecue Sauce
#14491
05/31/2011 08:28 PM
05/31/2011 08:28 PM
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Anonymous said:
Brian, why do you stuff the pig with fruit? Because it makes the pig taste good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> BTW... I NEVER add any sugar/honey to anything to the pig basting sauce... If you do (because the pig has to cook so long) you'll just get burned sugar on the skin! and it'll just taste like cr&p, turn the skin black & charred and completely mask all that good vinegar & pepper!
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Re: Vinegar Based Barbecue Sauce
[Re: GaKaye]
#14493
06/17/2011 09:46 PM
06/17/2011 09:46 PM
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Anonymous
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Anonymous
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judyinnc not logged in.
No results to post as someone offered to bring BBQ sauce. Not sure what they did but it was good.
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