Louisiana Pig Roast Food

LOUISIANA - PIG ROAST

Steps:

• Prepare the meat:.
• Trim the roast leaving just a little fat on it.
• Prepare the meat:.
• Mix all the ingredients above except the Mustard. Bring mixture to a boil then let cool stirring every few minutes to release the seasonings.
• Draw mixture into an injector and inject the roast putting the needle as close to the center of each muscle as you can (doesn't have to be perfect). Rub the outside of the roast with mustard then sprinkle a little Old Bay seasoning all over it.
• Put the roast in a zipper lock bag or in a covered bowl. Put it in the fridge overnight (at least 8 hours).
• Light the pit and get a nice hot fire going. Add a bunch of soaked hardwood chips to the fire. Put the roast right over the fire. Let the roast get dark brown all over. Take it off the fire and put it in a covered pan. Use a disposable aluminum pan if you're going to finish it on the pit.
• Note: You have a choice here, you can finish it on the pit, or, in the oven. What's nice about this is that you can take care of the browning, remove it, and continue to barbecue other things.
• In the oven, set the roast in a pan and broil it until the browning completes.
• Now, here's the juiciness trick. Add about 3/4 cup of water to the pan, or, keep enough water in the pan to cover the bottom. Cover it well with aluminum foil and, on the pit, set it off to the side away from the fire. Note: The heat should be at least 275ºF in this section of the pit. Check the water content every half hour and flip the roast each time. In the oven set the temp to 275ºF and do the same.
• When is it done? Use a meat thermometer and test the thickest part of the roast, 160ºF is where you want it. Here's where you have a choice. You can take it out and slice it now, or, continue to let it cook. If you continue to let it cook the muscle sections will begin to pull away from each other, and become more and more stringy. It is more apt to be dry so you must baste it from here on out. If it gets too dry you won't get the moisture back in the meat immediately, you'll only have dry meat in a sauce.
• As you slice it dredge it in the liquid, or just leave it in the liquid. Taste the liquid to see if it needs any seasoning.
• After the first few taste testers visit be careful with the knife so you don't wind up with additional finger food.

LOUISIANA ROAST BEEF

Steps:

• In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
• Place roast in a large roasting pan, fat side up.
• With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
• Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
• Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
• For rarer roast, cook until thermometer reads 140F.
• Serve immediately topped with some of the pan drippings if you like.

SOUTHERN STYLE PIG TAILS

Steps:

• Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
• Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
• Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.