P 
|
 
hinking about doing this for my wedding, from Foodnetwork Canada.
Ingredients:
Smoked Rotisserie Pig With Root Beer Bbq Sauce
1 x Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)
Rub
1/2 cup ground black pepper (125ml)
1/2 cup paprika (125ml)
1/2 cup Turbinado sugar
1/2 cup brown sugar (125ml)
1/4 cup kosher salt (60ml)
2 tbsp dry mustard (30ml)
2 tsp cayenne (10ml)
Basting Mop
2 cups apple cider (500ml)
1/4 cup brown sugar (60ml)
2 tsp salt (10ml)
1 tbsp cracked black pepper (15ml)
1 tsp cayenne (5ml)
1 tsp cinnamon (5ml)
Root Beer BBQ Sauce
1/2 cup root beer (125ml)
1 cup ketchup (250ml)
1/4 cup fresh lemon juice (60ml)
1/4 cup fresh orange juice (60ml)
3 tbsp Worcestershire sauce (45ml)
1 1/2 tbsp brown sugar (22.5ml)
1 tbsp molasses (15ml)
1 tsp liquid smoke (5ml)
1 x lemon zest and juice
1 tbsp fresh grated ginger (15ml)
1 tbsp fresh grated garlic (15ml)
1/2 white onion grated
Stuffing
4 x gala apples, core removed and sliced
3 sprigs rosemary
2 x cinnamon sticks
|
Reply 
Private message 
|
|
That is like every flavour in the world dude! Right on!
|
Post a reply
Private message
|
i would make this just to make this post not a waste of time 
|
Post a reply
Private message
|
Jesus Christ...
... and I say that as an agnostic.
At first glance I thought that was a homebrew recipe!
|
Post a reply
Private message
|
|
Gave me wood reading that! You wouldn’t be offering hand bottles of some of that porker by any chance?
|
Post a reply
Private message
|
I just love the part that says "Basting Mop" 
|
Post a reply
Private message
|
|
never done a hole pig myself.just curious,what smoker are you using?
|
Post a reply
Private message
|
I have the Chargriller with the smoke box. When I saw the recipes it just got my mouth watering for the little piggie.
|
Post a reply
Private message
|
|
That’s a lot of ingredients. A lot. Not to say that I don’t have a few beers and begin to throw everything into the sauce but those are specific measurements. The stuffing is what I have the most faith in. And from experience, just b/c you have like 5 or so different sugar types in the sauce, be easy with basting until the end. I’ve had some awful BBQ thanks to blacked sugar.
|
Post a reply
Private message
|
|
I am about to throw a Ham on the smoker, fully cooked so it will be a Dbl smoked ham....we will see how it turns out.
|
Post a reply
Private message
|
i have done that before,be careful.to much smoke makes it bitter and dry.id just get it up to temp and take it off. 
|
Post a reply
Private message
|
