HORSESHOE TOURNAMENT
- Smoked Rotisserie Pig with Root Beer BBQ Sauce
- Lemon Ginger Drumsticks With Mango Mustard Seed Glaze
- Maque Choux Peppers
- Sweet Potatoes With Orange Pecan Butter
Smoked Rotisserie Pig with Root Beer BBQ Sauce 1 Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg) Rub Mop |
To prepare, mix together ingredients in a small bowl. Stir until well combined.
Root Beer BBQ Sauce
½ cup root beer (125ml)
1 cup ketchup (250ml)
¼ cup fresh lemon juice (60ml)
¼ cup fresh orange juice (60ml)
3 tablespoons Worcestershire sauce (45ml)
1.5 tablespoons brown sugar (22.5ml)
1 tablespoon molasses (15ml)
1 teaspoon liquid smoke (5ml)
1 lemon zest & juice
1 tablespoon fresh grated ginger (15ml)
1 tablespoon fresh grated garlic (15ml)
½ white onion grated
To prepare, mix together all ingredients in a medium bowl. Stir until well combined.
Stuffing
4 gala apples, sliced core removed
3 sprigs rosemary
2 cinnamon sticks
In a small bowl combine all rub ingredients. Mix to Combine.
Wash pig with cold water and pat dry with paper towels. Place pig on a large tray (large enough to hold the pig). Rub the pig with rub spice inside the cavity and all around the outside. Cover with towels and allow pig to marinate over night.
Soak 4 cups of apple wood chips in water.
To build a smoke pouch, drain 1 cups (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminium foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the oil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 4 pouches.
Remove grates from barbeque and place a drip pan on one side. Turn the heat to high on the side without the drip pan. Place smoking chips on. Close lid and wait for smoke.
Prepare the suckling pig by mounting on the rotisserie. Stuff the belly of the pig with stuffing. Using butcher string and a butchers needle sew the stomach. Skewer legs in position by pulling the fore legs forward and securing with butcher twine. Bend the hind legs and secure by wrapping twine around the whole pig.
Warp butcher twine around pigs head and neck to prevent it from flopping.
Cover ears and snout with foil to prevent scorching.
Mount on to smoking barbeque. Reduce heat under smoking chips to low. Close barbeque lid and adjust temperature until 220° F/104° C is reached. Roast pig for 4 hours or until temperature reaches 155°F/68°C. To test for doneness, prick the thigh with thermometer in the thickest part of the leg (avoid the bone as the temperature will not be accurate).
Change smoke pouch every hour.
During the cooking time baste with the mop every 30 minutes. For the final hour baste with Root Beer BBQ Sauce.
If skin on pig is not crisp enough increase heat to 300°F/148°C for the final 20 minutes.
If ears and snout have not browned remove the foil at the last 20 minutes.
Remove from spit and let rest for 30 minutes.
To carve pig, slice the skin from the base to the tail. Carve into small hams. Slice ribs and finish with the shoulder. Serve with Root Beer BBQ sauce if desired.
Lemon Ginger Drumsticks With Mango Mustard Seed Glaze 16 Chicken drumsticks slashed Marinade Glaze |
Place slashed chicken into a large seal able plastic bag. Place all marinade ingredients in a small bowl and mix to combine. Pour marinade over chicken seal the bag and marinate in the refrigerator for a minimum 1 hour and up to 4 hours.
To prepare glaze strain the mango chutney with a fine sieve. If you find your chutney is too thick place in a small saucepan and warm over low heat with 1 tablespoon (15ml) water. Mix in mustard seeds and season with salt and pepper.
Preheat grill to 350°F/175°Cor medium heat.
Oil grill. Remove chicken from marinade and brush off excess. Season chicken with salt and pepper to taste.
Place chicken on grill, baste with glaze and cook for 6 minutes. Flip chicken breast, baste with glaze and cook for 6 minutes, or until juice run clear.
Maque Choux Peppers 6 medium red bell peppers |
Slice the tops of peppers about ½ inch (8 mm) from stems. Remove seeds and cores carefully. Tip slice a little off the bottom of each pepper without cutting into the cavity – this will allow them to stand.
Melt butter and oil in a medium skillet over medium high heat. Add the corn, onion, jalapeno, yellow and red pepper. Season with salt and pepper. Sauté until fragrant and onions have become slightly translucent about 5 minutes.
Add the cream stock and hot sauce. Cook until slightly thickened about 7 minutes. Remove filling from heat and allow too cool slightly.
Stir in bread crumbs. Whisk in egg until well distributed.
Place peppers on tray and stuff each pepper equally with filling.
Replace the tops and secure with toothpicks.
Preheat barbeque to 300°F/148°C or at medium low heat
Place peppers on bun rack and allow too cook for 40 –45 minutes.
Remove from heat carefully, serve immediately.
Sweet Potatoes With Orange Pecan Butter
Orange Pecan Butter |
To prepare Orange Pecan Butter, add all ingredients to a small saucepan.
Cook over low heat for 1 minute or until all flavours are infused and butter is melted.
Preheat barbeque to 220°F/104°C or medium heat.
Scrub sweet potatoes and prick all over with a fork. Rub with oil and season with salt and pepper. Wrap with aluminium foil and place potatoes on tray.
Place potatoes on grill and allow to cook for 2 hours or until potatoes are fork tender.
Slice potatoes lengthways and drizzle with Orange Pecan Butter
Yield: 6 servings---
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