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Cooking Suggestions for a Great BBQ Pig Cookout

The secret of cooking a delicious pig in an enclosed BBQ grill is proper temperatures and the proper length of time. If it is too hot, the pig will burn: if too cool, the meat won't cook and you'll delay your party.

The first thing that you do, of course, is put the pig on the BBQ grill with the meat side down, skin side up. Next, either start a small fire in a pit or another BBQ grill or brazier and pour in the charcoal. After the coals are good and hot, take a shovel and remove the coals and place them into the BBQ grill through the door at the end. Place the coals evenly under the pig; however, pile the coals slightly higher under the thick portions of the pig, such as hams and shoulders.

Close the grill and open the vents. This will cause the charcoal to burn more rapidly so that the temperature will rise within the grill. Be sure to add additional charcoal to the outside fire-- you will have to have plenty of coals to continue adding to the cooker.

The temperature gauge on the cooker should go up to 250 degrees fairly rapidly. Try to keep the temperature at approximately 250 degrees for about 2 hours by opening and closing the vents. A closed vent will reduce the temperature and an open vent will increase the temperature. Remember: you must have ample coals in the cooker at all times. After the first two hours, bring the temperature up on your cooker to approximately 300-325 degrees for an additional 4 hours.

The time required to cook the pig would depend on the size of the pig and the temperature that the pig is being cooked. It should take about 6 hours to cook a 130 lb. pig. Do not turn the pig -- cook it continuously from the same side. Do not baste the pig with any sauces; nor is it necessary to add spices until it is completely cooked.

Check frequently during the last cooking times to arrive at the degree of doneness that you desire. Recommended temperature of the meat at thickest portion is 180 degrees min. The bones will easily separate from the meat when the pork is well done. At this time, if desired, the pig could be coated with BBQ sauce and cooked another 10 minutes or so. At the most successful BBQ's the sauce is added after the animal is cooked.

An Easy BBQ sauce recipe is: lb. Red Pepper, 1 gallon of vinegar and salt to taste. Also their are numerous BBQ sauces on the market to suit any preference. Usually these are applied at the time the pig is served either sliced, minced or chopped.

These are only suggestions. You may find that your pig cooks faster or slower. It is best to allow plenty of time to cook your pig. Buy removing most of the coals and lowering the temperature to 140 degrees, you can keep the pig ready to eat for a long time. We accept no responsibility for failures, fires or accidents that might occur.

It is possible that the fat dripping into the coals could catch the fat on fire and you would have a fire that would ruin your pig. One way to determine this would be the temperature within the oven would rise drastically. If this should happen, close the lid and all vent openings this should smother the fire. You could control the fire with a garden hose or some other watering device.

Cook your pig a safe distance from anything flammable. You will need a long- handled shovel, hoe or rake, convenient water supply and plenty of charcoal. Have a great time! The pig will be delicious, and any leftovers will freeze for future eating.


GOD Bless America! Home Of The FREE and The BRAVE!

Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The Butcher

Storage of Meat

Handling Produce

Dry Aging


Food Surveys

Food Safety

Handling Meat

Questions About Meat

The George Forman Grill

Marty's George Foreman Grill


Cooking Tips


Handling Meat

Food Surveys

Storage of Produce

Grilling Poultry

Grilling Beef

Menu Ideas'


Ethnic Cooking

Cooking Veal

You Can Grill Indoors Now With The George Foreman Grill And GrillMeats.


Last Modified : 07/22/12 01:26 PM

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