Have a Pig Roast in Your Backyard: How to Build a Hog Roaster

(Page 2 of 2)

May/June 1981
by Carole Watkins 
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This savory mix, which keeps the pig moist, tender and scrumptiously tasty, consists of 64 ounces of ketchup, 24 ounces of chili sauce, 2/3 cup of prepared mustard, 2 tablespoons of dried mustard, 3 cups of firmly packed brown sugar (or, if you'd prefer, you can substitute 1-1/2 cups of honey), 4 tablespoons of freshly ground coarse black pepper, 3 cups of wine vinegar, 2 cups of lemon juice, 1 bottle of thick steak sauce, a few shakes of Tabasco sauce, 1/2 cup of Worcestershire sauce, 2 tablespoons of soy sauce, 4 tablespoons of salad oil, 2 cans (24 ounces) of beer, and 2 small buds of minced or pressed garlic.

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What's more, when the diners have had their fill (and, usually, then some!), Dad carefully cleans every scrap of meat from the carcass, and these leftovers are mixed with the remaining sauce and frozen in convenient-sized packages, ready to be used for lip-smacking sandwiches.

LINED-UP AND WAITING

By the middle of August and early September, another Watkins specialty, sweet corn, is added to our outdoor feasts. To prepare it, my father uses an old butchering kettle propped over an open fire, and cooks the ears, with the husks left on, for seven minutes in boiling water, while guests stand in line waiting for the late summer treat!

These days, in fact, Earl and his hog roaster are in such demand that he regretfully has to turn down a lot of requests for his time and talents. And although Dad has never charged for the use of his cooker or his cooking services, anyone who needs some supplemental income may well be able to turn a similar barbecue maker into the basis of a fine part-time portable bus business.

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  • Mike O'Brien 8/15/2009 7:16:11 AM

    I want to thank you for writing this article!
    This was my inspiration back in '81 when it came out - and I have built (3) roasters over the years.

    I have also used Mom's Special sauce and have found none better! Over the years, I have make one minor substitution to the sauce - I don't add the oil and I do add 1/4C of frozen orange juice concentrate - this is My Whole Hog Sauce.

    Thanks
    Mike O'Brien
    Ypsilanti, MI

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