Dan2276
Well-known member
- Joined
- Apr 30, 2013
- Location
- Portland Oregon
Well, I finally settled on how I am going to BBQ a whole hog. Using the "3 guys from Miami and a pig" method: http://cuban-christmas.com/pigroast.html
and a buddy lent me this pit: http://imgur.com/NhlIlOs
I am going to use Meathead's Memphis Dust as a rub on the exposed meat, and make two variations of his Kansas City style BBQ sauce. The first one, I'll sub out the oil used to saute the veg with bacon fat, and add the bacon used to render the fat to the sauce.
The other, which was inspired by a lucid dream I had where Satan and Dionysus were jello wrestling, will be the same as the first but with rendered foie gras instead of bacon.
I'll post my results and let you all know how it turns out
and a buddy lent me this pit: http://imgur.com/NhlIlOs
I am going to use Meathead's Memphis Dust as a rub on the exposed meat, and make two variations of his Kansas City style BBQ sauce. The first one, I'll sub out the oil used to saute the veg with bacon fat, and add the bacon used to render the fat to the sauce.
The other, which was inspired by a lucid dream I had where Satan and Dionysus were jello wrestling, will be the same as the first but with rendered foie gras instead of bacon.
I'll post my results and let you all know how it turns out
