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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2010, 11:26 AM
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#1 |
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Got Wood.
Join Date: 12-02-09
Location: Gray, Maine
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Rub for pig roast??
I'm going to be attempting my first pig roast tomorrow and I'll be using the Caja China for the first time. I know the temps are going to be much higher than what I would normal cook a Boston Butt at so I'm wondering what would be good to use for rub/meat seasoning? I really like Plowboys Yardbird on butts and thought it would be great on the pig but I'm concerned that with the higher temps the sugar in the rub is going to burn. Anyone got any suggestions?
Also, what should I put on the skin to season it? Just a little oil and salt is what I was thinking. |
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07-02-2010, 11:41 AM
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#2 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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When we did our hog, we mixed a healthy amount of rub with apple cider and used it as a mop.
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07-02-2010, 01:34 PM
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#3 |
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Got Wood.
Join Date: 12-02-09
Location: Gray, Maine
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Not sure I'm going to be able to mop it. The instructions say not to open the Caja China until the meat has reached 187 degs. I suppose I could just do a simple salt, pepper and garlic powder to season the meat.
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07-02-2010, 01:56 PM
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#4 |
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is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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check the web site, they have some rub listed
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07-02-2010, 02:48 PM
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#5 |
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Got Wood.
Join Date: 12-02-09
Location: Gray, Maine
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Thanks. I checked the website but didn't find much for rub info. Just some Adobo Criollo seasoning that they sell.
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07-02-2010, 05:05 PM
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#6 |
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Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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I split the skin along the backbone and pulled it loose a little and simply poured in vinegar and salt. Turned out great.
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