Barbecued Pig Food

EPIC DRY-RUBBED PIG WINGS

Epic Dry-Rubbed Pig Wings image

This recipe for pig wings coated in homemade dry rub is epic and easy. Juicy and tender, these hog wings are game day food at its finest.

Provided by Matt Robinson

Categories BBQ

Number Of Ingredients 12

Ingredients

1 cup ancho chili powders
1/4 cup smoked paprika
2 tablespoons coriander
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup BBQ sauce (your preferred)
1 cup ketchup
1/3 cup butter warmed
*optional: 1/3 cup hot sauce

Steps:

Preparation: Heat grill to 275 degrees F.
To make dry rub: In a bowl, mix all ingredients. Cover pork wings with rub. Transfer to the grill and cook for about, 30 minutes. Checking half way through to rotate and flip as needed.
In the meantime, make the BBQ sauce by mixing together the ingredients; set aside until ready.
Remove wings from the grill after 30 minutes and brush on the BBQ sauce. Return wings back to the grill for another 10 minutes. Wings are ready when the thickest part of the meat reaches 140 degrees F.

BARBECUED PIG

Barbecued Pig image

Annatto oil is made from annatto seed, a pungent Caribbean spice that imparts an orange color to the roast pig.

Provided by Tom Nicolson

Categories World Cuisine Latin American Caribbean

Time 20h

Yield 48

Number Of Ingredients 15

Ingredients

2 cups vegetable oil
1 cup achiote (annatto) seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
¾ cup salt
½ cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth

Steps:

Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
Pass a smooth pole with no bark through the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 145 degrees F (63 degrees C). Carve.
Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.

Nutrition Facts : Calories 601.6 calories, Carbohydrate 3.5 g, Cholesterol 82.9 mg, Fat 57.9 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 16.7 g, Sodium 338.8 mg, Sugar 0.5 g

BARBECUE PIGS IN A BLANKET

Barbecue Pigs in a Blanket image

Great for appetizers, this recipe is a little different from the usual pigs in a blanket. The recipe comes from a community cookbook.

Provided by Lvs2Cook

Categories Meat

Time 55m

Yield 32 appetizers

Number Of Ingredients 4

Ingredients

32 cocktail franks
3 tablespoons barbecue sauce
1 tablespoon maple syrup
8 ounces refrigerated crescent dinner rolls

Steps:

Saute weiners in barbecue sauce and maple syrup until heated through. Cool for 5 to 10 minutes.
Separate crescents into triangles. Cut each triangle into 4 wedges, making 4 very thin, long triangles. Wrap one triangle of dough around each coctail weiner and pinch the ends to seal.
Arrange on ungreased baking sheets and bake at 350º until golden, about 10-12 minutes.

Nutrition Facts : Calories 151.7, Fat 11.9, SaturatedFat 5, Cholesterol 30.2, Sodium 465.9, Carbohydrate 5.1, Fiber 0.3, Sugar 1.3, Protein 6

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