Flaming Pig Sauce/Tip Of The Day

Tip Of The Day

Marinades
Marinating is like matchmaking: The goal is a harmonious union, a marriage of distinctive yet complementary qualities. Even with a good marinade -- or a good match -- bringing out the best of these qualities takes a little time. Whether it's a quick sprinkling of lemon juice or an elaborate concoction with a dozen ingredients, the right marinade gives new life and new look to plain foods.

Flaming Pig Baked Beans
1/2 lb bacon, chopped
1 large onion, chopped
1 40 oz. can pork beans, drained
1/4 cup of dark molasses
1/4 cup brown sugar
1 tbs Ginger
1/4 tsp red pepper
1/4 tsp ground cumin
1/2 lb of chopped barbecue (chopped pork)
1/2 cup of Flaming Pig Barbecue Sauce
1-4 chopped Jalapeno Peppers (or to taste)

Cook bacon, drain grease, and saute' onions. Mix liquid ingredients and spices. Add all ingredients to beans. Bake uncovered 1 hour at 350 degrees.

Chicken Wings
Chicken wings
Salt
Pepper
Garlic
Other spices of choice
Flaming Pig Chicken & Rib Sauce

Clean and wash desired number of wings. Season wings with salt, pepper, garlic and other spices of choice to taste. Marinate 24 hours in refrigerator if time permits.

Place wings in covered pan and cook for one hour and 15 minutes at 350 degrees. Discard juices; cook wings on grill at 350 to 400 degrees for approximately 10 to 15 minutes. Baste with Flaming Pig Chicken & Rib Sauce three times for best results.

Pulled Pork

6 to 8 lbs Boston Butt
Pork rub (recipe below)
Flaming Pig Pork Sauce

Pork Rub

8 tbs brown sugar
3 tbs salt
1 tbs chili powder
½ tsp garlic
½ tsp cayenne pepper
½ tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp ginger

Blend spices together. Hand rub desired amount over Boston Butt. Reserve any left over rub for other uses (rub works well on other meats).

Pulled Pork

Trim excess fat and wash. Season with Pork Rub (see above) and marinate overnight in refrigerator. Place Boston Butt on grill; cook 6 to 7 hours at 250 to 275 degrees or until internal temperature reaches 190 degrees. Let meat set for 30 minutes. Use a double-pronged fork to pull pork from bone or chop if desired. Season pork with Flaming Pig Pork Sauce.

Baked Corn Bread
1 1/2 cup self rising cornmeal
2 tsp. baking powder
1 tsp. salt
1 tbsp. Sugar
1 cup sour cream
1/2 cup olive oil
4 eggs
1-cup cream style corn
1-cup grated cheese
1/2 cup bell pepper chopped
1/2 cup chopped onion
1 stick of butter (reserved)*

Mix all dry ingredients. Lightly beat the eggs and add to dry ingredients along with oil, sour cream, corn and grated cheese. Sir in onion and chopped pepper. Pour into a lightly greased 9 x 13 inch pan. Bake at 425 degrees approximately 25 minutes or until done. Remove from oven. Pour 1 stick of melted butter over top while hot.

*To save on calories the butter may be omitted.

Peach Cobbler
8 peaches sliced thin
1-1/2 cups sugar
1 stick butter
3 tbs. of flour
1/2 cup brandy
a pinch of salt

Melt butter, add sugar, flour, and salt. Mix in brandy and peaches and pour into a bowl.

Topping
1 cup of flour
1/2 cup sugar
4 tbs. butter
1 tsp. baking powder
1/2 tsp. salt
1/2 cup of fruit juice (peach nectar)*or milk
1/2 cup of pecans

Mix dry ingredients. Cut in butter until blended. Add fruit juice and pecans. Put topping on top of peaches and bake 50-60 minutes in 350*-400* oven.

*Blend 1 to 2 peaches in blender to make nectar.

Beer Butt Chicken Roaster

100% Stainless Steel
Lifetime Warrenty

Roasted Chicken
Wash whole chicken and trim excess fat. Sprinkle inside and out side of chicken with spices. Use garlic, thyme, Rosemary, Sage, basil, pepper and salt to taste or spices of choice. Place chicken in a one-gallon plastic bag and marinate over night.
Add 1/3 cup of wine or beer, 1/3 cup of Flaming Pig Chicken and Ribs Sauce, 1/8 cup of Worcestershire Sauce, and 1/3 cup of water to chicken stand. Place chicken on stand, place a small portion of paper towels in neck cavity of chicken to prevent moisture and sauce from escaping and grill 2 1/2 hours at 350 degrees or untill internal temperature reaches 180 degrees. Baste chicken two or three times with Flaming Pig Sauce the last fifteen minutes of cooking time.