Pig Roast

A whole pig roast is quite special. No other gathering or event is like a feast of a cook out. A pig cooks so easily, and presents so majestically for any special event. With its mahogany color, crisp skin and its sticky-tender meat, people love to have conversations about it for days.

There just happy to be at the party where this is being done and on the menu.

1. Choose the size of your pig at the market or butcher. It will more than likely come frozen.
2. Fill cooler half full with water, and add 1 cup of salt to the water. 
3. Put your pig in the cooler with water and let it sit until completely thawed, when all parts on the pig can be moved around by hand, it is thawed.
4. Place on pig rack when the fire is ready. If the pig is not completely thawed, you may need to cook the pig upside down for 1 hour. If it is thawed cook right side up for 6 to 7 hours. After 5 hours you may choose to baste the pig with apple juice or just continue to cooking it. When it is done, before removal you may want to crisp the skin, it is delicious. This should be a perfection, while you get ready for the rest of your party. 

For large Pork Butts, everyone love to make pulled pork after it’s cooked. This recipe is great for any occasion. I have also used this recipe for a few restaurants.

1. Wash your pork butts under cold water and let dry. Inject ¼ pint of garlic butter Cajun seasoning.
2. Hand rub two table spoons of pork butt rub or seasoning of your choice on each pork butt. Let sit for one hour.

When fire is ready place pork buts on bottom until they get sealed then transfer them to the top rack for 2 to 3 hours check for your preference. Remove and let sit for 15 minutes then serve. 

Chicken is so easy. Wash and clean the chicken with cold water thoroughly. The most important part.

1. Choose the seasoning of your choice. Apply as much as you choose, if the skin is still on the chicken, then seasoning will mostly stay on the skin. 
2. Place the chicken on booth racks if you choose, but make sure the bottom rack is high enough off the fire that the chicken will not burn immediately. Cook until chicken is done before serving.
3. Choose the sauce of your choice and add sauce to the chicken while on the grill 10 minutes before removing to serve.

Chicken is so easy. Wash and clean the chicken with cold water thoroughly. The most important part.

1. Choose the seasoning of your choice. Apply as much as you choose, if the skin is still on the chicken, then seasoning will mostly stay on the skin. 
2. Place the chicken on booth racks if you choose, but make sure the bottom rack is high enough off the fire that the chicken will not burn immediately. Cook until chicken is done before serving.
3. Choose the sauce of your choice and add sauce to the chicken while on the grill 10 minutes before removing to serve.

For large briskets, everyone loves that flavor, it’s quite special. I have used this recipe for restaurant style brisket. Cooking brisket is time consuming. 

No other gathering or event is like a feast of a cook out. Like a pig, it cooks so easily, and presents so majestically for any special event. With its mahogany color, crisp skin and its sticky-tender meat, people love to have conversations about it for days. They're happy to be at the party where this is on the menu. 

1. Choose your briskets at the market or butcher. Do not trim the fat. It will melt away more than likely.
2. Wash under cold water. Let dry or pat it with a paper towel to get the water off. 
3. For one brisket, ¼ cup of Montreal stake seasoning and ¼ cup of Mrs. Dashes seasoning and rub thoroughly. Multiply season for each brisket. Example: four briskets 1 cup of Montreal and 1 cup of Mrs. Dashes seasoning. 
4. Cover with plastic and put in the refrigerator 24 hours before cooking. 
5. Place on bottom rack when the fire is ready, once the brisket has a toughness to the outside, turn over and toughen the other side. This should not take but five to ten minutes. This seals the meat on the outside and keep moisture in. Then move to the top rack and cook for 8 to 10 hours or until tender, to your preference. When brisket is done, remove let sit for 15 minutes then serve.