Food recipes
Basting Sauce
Basting Sauce
Ingredients:
1 gallon apple cider vinegar 1 chopped onion
4 cups cayenne pepper 2 tablespoons chopped garlic
1 gallon water 2 to 3 tablespoons Butch’s Smack
Directions:
YourLips Magic Dust (or your own
1 cup brown sugar (or to taste)
seasoning rub)
6 lemons sliced in 1⁄-inch slices
4
In a large pot, bring all ingredients to a boil. Inject or mop pig generously.
Can also be used as a sopping sauce to dip your cooked meat into — as
long as you like it hot.
Biting into a whole-hog cooking project
Butch’s basting sauce recipe makes enough for a whole hog, but you don’t have to
use it that way. If you’re thinking about smoking a whole hog, keep in mind that for
every 25 pounds of dressed pig, you get about 10 pounds of meat. And buying a
whole hog isn’t like picking up a chicken on the way home from the office — make
sure you give your butcher at least a week’s notice.
Also, you need a grate that’s about 4 feet wide to accommodate a whole hog. Unless
they own monster smokers, most people dig pits and line them with stones or build
temporary pits from concrete blocks and a metal screen. Don’t forget about the
charcoal, either: For a 100-pound hog, you need a good 60 pounds of the stuff.
Finally, unless you’re using a rotisserie, butterflying the hog is the best way to get it
to cook evenly. To butterfly the hog, you need to split the rib bones from the spine
without breaking the skin along.
16_199145 ch10.qxp 2/6/08 9:18 PM
138
Part III: The All-Important Sauce Story
Concocting Multipurpose Mops
An acid and a lot of liquid are the critical points of a mop sauce;
where you take it from there can be very different depending on
the seasonings you throw into the mix.
The following recipes highlight particularly versatile mop sauces.
Spicy Mop Sauce
The red pepper flakes in this recipe from Grillmaster’s Garden give a subtle
heat to this mop sauce. Let the sauce sit in the fridge for an hour or two to
give the heat a chance to permeate the liquid and give a better balance to
the sauce.
Preparation time:5 minutes
Cooking time:None
Yield:About 2 cups
1 teaspoon black pepper 3 tablespoons sugar
11⁄cups cider vinegar 1⁄teaspoon kosher salt
Ingredients:
1 gallon apple cider vinegar 1 chopped onion
4 cups cayenne pepper 2 tablespoons chopped garlic
1 gallon water 2 to 3 tablespoons Butch’s Smack
Directions:
YourLips Magic Dust (or your own
1 cup brown sugar (or to taste)
seasoning rub)
6 lemons sliced in 1⁄-inch slices
4
In a large pot, bring all ingredients to a boil. Inject or mop pig generously.
Can also be used as a sopping sauce to dip your cooked meat into — as
long as you like it hot.
Biting into a whole-hog cooking project
Butch’s basting sauce recipe makes enough for a whole hog, but you don’t have to
use it that way. If you’re thinking about smoking a whole hog, keep in mind that for
every 25 pounds of dressed pig, you get about 10 pounds of meat. And buying a
whole hog isn’t like picking up a chicken on the way home from the office — make
sure you give your butcher at least a week’s notice.
Also, you need a grate that’s about 4 feet wide to accommodate a whole hog. Unless
they own monster smokers, most people dig pits and line them with stones or build
temporary pits from concrete blocks and a metal screen. Don’t forget about the
charcoal, either: For a 100-pound hog, you need a good 60 pounds of the stuff.
Finally, unless you’re using a rotisserie, butterflying the hog is the best way to get it
to cook evenly. To butterfly the hog, you need to split the rib bones from the spine
without breaking the skin along.
16_199145 ch10.qxp 2/6/08 9:18 PM
138
Part III: The All-Important Sauce Story
Concocting Multipurpose Mops
An acid and a lot of liquid are the critical points of a mop sauce;
where you take it from there can be very different depending on
the seasonings you throw into the mix.
The following recipes highlight particularly versatile mop sauces.
Spicy Mop Sauce
The red pepper flakes in this recipe from Grillmaster’s Garden give a subtle
heat to this mop sauce. Let the sauce sit in the fridge for an hour or two to
give the heat a chance to permeate the liquid and give a better balance to
the sauce.
Preparation time:5 minutes
Cooking time:None
Yield:About 2 cups
1 teaspoon black pepper 3 tablespoons sugar
11⁄cups cider vinegar 1⁄teaspoon kosher salt
Printed from https://recipe.bluelayer.org/recipe/64258/basting-sauce