St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Pig Fires 

Pig skin is pretty tough stuff and pigs usually have a thick layer of fat 
just under the skin. The first several hours that a pig is cooking goes to 
liqueyfying this fat. We discovered this by accident when the roasting 
process finally cracked the pig's skin and dumped about a hundred gallons 
of highly flammable liquid pig fat on a bed of red hot coals. 

The resulting flames melted the insulation off the overhead power lines, 
singed the second story windows of our house, and almost set it on fire. 
By the time we got the fire under control the pig it self looked like a 
crispy black husk. Fortunately the skin is pretty tough stuff and underneath 
the blackened charred outside was some good eating pig. Not very pretty, but tasty. 

Vinegar Sauce 

P.S. A simple BBQ sauce for a roasting pig can be made by boiling 
a cup of red pepper flakes in a gallon or two of cider vinegar. 
The fumes really clear out your sinuses as it boils. 
Apply some as the pig cooks. Reserve some to dash to taste on shredded pork. 

ObAnglican: The column of fire that guided the Israelites through the desert 
couldn't have really have been a pig fire; wouldn't have been kosher. 

From: Jim Yeats 
Date: Thu, 20 Apr 2000 
To: anglican@list.stsams.org