Thursday, May 1, 2014

Valuable Tips When Barbecuing Hogs


barbecuing hogsBarbecuing hogs isn’t really difficult but it could be tricky. That said, if it’s your first time to roast a whole pig, it will be better if you’ll ask experts for tips to ensure that you’ll get good results. After all, that’s a whole pig that’s gonna go to waste in case something goes wrong with your grilling. Now to lessen your worries, let us share with you valuable tips you can follow to come up with a well-cooked, juicy and mouthwatering pig roast!


1. Be certain that the pig you’ll buy is not only fresh but also clean. You can purchase your meat from specialty stores and groceries. Just remember that most stores require advanced notice so make sure that you’ll give them one.


2. Take note that the weight of a dressed pig equals to about 70 percent of its live weight. The edible part of a dressed pig on the other hand is about 30 to 50 percent. Keeping this in mind, you’ll be able to calculate the weight of the pig that you’ll need to feed all your guests.


3. When using charcoal, don’t place your pig on the grill right then and there. You’ll know that the grill is ready when 80 percent of the coals have already turned ash-gray in color.


4. If you want to add a smoky flavor to your roast, you can put aromatic woods on the grill when the pig is almost cooked. If you don’t prefer this method, you can always use a reliable smoker.


5. Dry rubbing your pig will make it more flavorful. That’s a fact!


6. If you’re planning on adding a sweet flavor to your roast, never brush it on the skin. Sugary ingredients caramelize and burn thus affecting the taste of your barbecue. Inject the flavor as much as possible. If that isn’t an option for you, you can glaze your pig an hour before it gets cooked.


7. When oiling your grill before usage, you can chop an onion in half. Dip one part in vegetable oil and then rub it freely on the grill.


8. Don’t forget to inject your pig to infuse flavors and spices. It’s pretty easy. Just remember not to overdo it because in the end, you might not taste the pork at all but all the strong flavors of apples, garlic and what-nots.


9. Making cuts on the pig skin is important for it to cook well, both on the outside and on the inside.


We hope that you find these tips valuable when barbecuing hogs. For more roast pig recipes and instructions, always check back on our blog! And should you need barbecue grills, grill replacement parts and our trademark mojo sauce, visit our website or call us at 1-800-338-1323!


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