| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
|
|
Fresh shoulders or hams |
| 1 1/4 |
c |
Ketchup |
| 2/3 |
c |
Salad oil |
| 1 |
c |
Vinegar; cider or wine |
| 5 |
tb |
Worcestershire sauce |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Dry mustard |
| 3 |
ts |
Grated fresh ginger |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Lemon; sliced thin |
| 3 |
tb |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
COUNTRY BARBECUE SAUCE
Excerpted from "HOW TO COOK A PIG and other BACK-TO-THE- FARM
Recipes" By Betty Talmadge
Start with fresh shoulders or hams. The shoulder is more succulent &
cheaper, so we usually use it for big parties. It helps to have a good
neighbor who will patiently watch over the long cooking process. This
method can be used for 12- to 18-lb hams or shoulders or for a whole
pig.
1. Dig a hole in the ground 6 inches deep, 24 inches wide & 4 feet
long. Use kindling to build a fire, until you have enough coals to
burn green oak or hickory wood. Place a grill (we use an old
bedspring) over the pit, 24 inches above ground level.
2. Over a low fire place meat, skin side up, in grill; cook very
slowly until meat is warm on top side. Meat should never be over 130
degrees F. to 150 degrees F. at the bone. Do not turn meat until it
is warm throughtout (approximately 12 hours).
3. Turn & brown skin. After 16 hours' cooking time, start basting
meat with Country BBQ Sauce(below). Continue to baste & brown,
turning as needed. Total cooking time: approximately 18 to 20 hours.
Country Barbecue Sauce:
Put all ingredients into a pot and heat until blended and the flavors
get married! Baste the fresh shoulder or ham with it during the last
couple of hours before serving. Serve some hot on the side, too.
Posted to bbq-digest by diane wilson <maggie@ucla.edu> on Dec 22,
1998, converted by MM_Buster v2.0l.
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