| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Votka |
| 2 |
c |
Cranberry juice |
| 1 |
cn |
(16oz) Jellied Cranberry sauce |
| 1/2 |
c |
Olive oil |
| 1 |
ts |
Msg |
| 4 |
tb |
New Mexico light chili powder |
| 1 |
c |
Votka marachino cherry juice |
| 2 |
ts |
Onion powder |
| 5 |
|
Chicken boullion cubes |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
tb |
Dry hot mustard |
| 2 |
tb |
Hungarian paprika |
| 2 |
tb |
Butter |
| 1 |
ts |
Sweet basil |
| 1/2 |
tb |
Cayenne |
| 1/3 |
c |
Soy sauce |
| 1 |
tb |
Celery salt |
INSTRUCTIONS
Well the Hog is in many tummys around here, was excellent. Started out with
a 164# pig on the hoof. Imagine dressed out and without the head was 100 to
110#. Injected the pig 26 hours before smoking. I cooked this pig at 235
degrees and was hitting 160 internal at about 10 1/2 hours. I was early for
my feed time of about 2 1/2 hours so just turned my heat off and continued
to cold smoke. Turned heat back on last hour to warm her up. Smoked this
with mesquite and apple. This pig was one big pile of bones when the folks
got done with it. I would like to add that there was probably 15 to 20
types of salads brought to this feed, and I being a pretty good guy also
made them Dannys Dirty Rice dressing. This stuff was so good with the pork
I had 5 requests from the ladys for the reciepe, not bad. Danny that dirty
rice is a hit here, and thank you again for the reciepe.Here's my
injection:
Simmer together the day before injection then reheat and let cool once
again then inject. Basted hog with alittle red wine vinegar,pineapple juice
and olive oil. Have some of your favorite BBQ sauce made and let them brush
alittle on the pork if they like.
Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Nov 17, 1998,
converted by MM_Buster v2.0l.
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