| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | 1 | Servings | |
INGREDIENTS
| Wine vinegar | ||
| 6 | Bay leaves | |
| 3 | Lemons, Juice of | |
| Course grain sea salt | ||
| 1 | T | Honey |
| 3/4 | c | Extra-virgin olive oil |
| 1 | T | Dried thyme, crumbled |
| 1 | t | Dried summer savory |
| crumbled |
INSTRUCTIONS
Here's a couple suckling pig reciepes from On The Grill magazine june issue: by: Rosemary Barron Wipe pig lightly inside and out with wine vinegar. Place bay leaves in stomach cavity. Combine lemon juice, pepper, 1/2 tsp salt, honey and olive oil. Before cooking, pierce skin of pig in dozen places. Baste liberally with lemon juice mixture. After about an hour of cooking, add thyme and savory to marinade. continue basting. Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Oct 01, 1998, converted by MM_Buster v2.0l.
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