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5/9/2008 4:47:05 PM
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Spend some time here and check out the
recipes and
pictures
of some of the trophies taken by our HuntingBuddy group.
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Don't miss the opportunity to reserve your hunt by
searching
our outfitter's
posted hunts. After you reserve, make sure you go to the Hunting Lodge and create a
HuntingBuddy Checklist
and print it out!
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Also in the Hunting Lodge is a list of links to the
hunting regulation sites
in the United States and Canada.
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Try This Recipe!
Pig Roast - Pit Style
1 whole suckling pig, approx. 10 pounds or more, gutted, cleaned, scraped and with the feet cut off OR 1 very large pork roast, 10 pounds or more, rinsed
1 quart white vinegar
salt
pepper
granulated garlic
1. Prepare the barbecue pit. Dig a hole 2-3 feet deep by 2 feet wide.
Use one 15 pound bag of good-brand charcoal. Put two thirds of the charcoal in the bottom of the pit. If the ground is wet, line with stones first.
1. After thoroughly rinsing the pig, put it in a soup pot or large crock and pour on the vinegar. Soak for 30 min. to an hour, turning twice.
2. Drain the pig and reserve 1 cup of the vinegar. Rub the pig thoroughly inside and out with plenty of salt, pepper and granulated garlic. If you like, you can make small knife-slits in the surface of the pig and insert slivers of fresh garlic.
3. Wrap the pig for roasting. Stack three full layers of heavy duty aluminum foil, tearing off pieces that are about 8 longer than the pig on either side. Lightly grease the inside of the foil with margarine or oil.
Fold the foil around the pig to make a package, ROLLING the layers of foil together at the seams to make a very tight seal all around. When the package is sealed up, wrap it again tightly in another layer of foil.
4. Start the charcoal in the bottom of the pit. When it begins to ash over, cover it with a thin layer of medium-sized stones or a few bricks.
Set the wrapped pig on top. Surround the pig with the rest of the charcoal and get it started. When the second layer of charcoal ashes over, turn the pig and fill in the hole with dirt.
5. Allow to cook in the pit for 5-6 hours, longer than that for pigs larger than 10 pounds.
6. Dig up the pig, remove to a platter with two spatulas, and partially unwrap it. Test the pig for doneness: Cut into the thigh next to the bone; it should be very well done (white) and pull off the bone easily.
Check the rib cavity also to make sure that the meat is uniformly white (well done) and shreds easily, not pinkish. If underdone , rewrap the pig and put it in a hot oven (400 degrees) for one hour or until thoroughly cooked.
7. Place the pig on a platter and surround with parsley and either radishes or candied crab apples. Carve it up and serve.
Alternate excellent accompaniments for this dish are: fresh pineapple slices, fruit salad, mashed butternut squash with butter and nutmeg, vinegar-dressed cole slaw, small whole garlic-roasted or boiled potatoes, Kings Hawaiian bread or rolls.
I first enjoyed roast suckling pig prepared in this manner in San Juan, Puerto Rico. If you dont live in the country and cant dig a hole in your yard, you can prepare this in a smoker. But it must COOK for *at least* 10 hours and you must replenish the charcoal supply every 3-4 hours throughout the process to keep the heat in the ideal range.
Start early in the day.
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