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Quality Hog Roast & BBQ Event Catering


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The Hogfather

      Covering Herts,Beds, Bucks,Essex,Surrey

                        & London

 Hog Roast Recipes

  • Spicy-Sparkly BBQ Sauce

            2-1/2 cups chopped onion           2-1/2 Tablespoons allspice        1 cup sugar

            1 quart chili sauce                          4 cloves garlic, crushed               1-1/2 Tablespoons mace

            2-1/2 Tablespoons salt                 1 quart vinegar                               1/2 cup salad oil

            1/2 teaspoon Tabasco                   2-1/2 Tablespoons pepper         28 ounces ginger ale

            42 ounces tomato puree


Mix onion, garlic and oil. Cook until onions are tender. Add the rest of the ingredients, simmer for 15 minutes. Baste during last part of cooking time. Makes 1 gallon.



  • Apple Tarragon Marinade

            1/2 gallon apple cider                                              8 teaspoons salt

             1  cup steak sauce                                                  2 teaspoons ground pepper

             2-1/3 cups sliced green onions with tops          1-1/2 cups honey



Mix all ingredients together. Bring to a boil, simmer for 20 minutes uncovered. Chill before using. Use as a marinade or sauce. Makes 1 gallon.



  • Parisian Sauce

            1/2 gallon salad oil                                                  1/2 gallon vermouth or dry white wine

             5-1/3 Tablespoons garlic salt                               5-1/3 Tablespoons onion salt


 In pan heat all ingredients to boiling. Baste during the end of cooking time. Makes 1 gallon.



  • California's Specialty BBQ Sauce

         6 cups unsweetened pineapple juice        2 pints tomato paste

         3 cups packed light brown sugar              1-1/2 cups vegetable oil

         3 cups cider vinegar


Mix all ingredients together. Cook over low heat, stir until sugar dissolves. Makes 1 gallon.



  • Uncooked Barbecue Sauce

           1 quart vegetable oil                1/2 cup light brown sugar    1 cup Worcestershire sauce

           4 teaspoons salt                       1 quart red-wine vinegar.    2 teaspoons ground pepper

           1 cup chili powder                     64 ounces tomato sauce


Mix all ingredients together. Blend well. Makes 1 gallon.



  • Tom Stewart's Basic BBQ Sauce

           2 quarts vinegar                               2 cups sugar                             1 quart cooking oil

           1 cup salt                                           14 ounces tomato catsup      4 teaspoons pepper

           10 ounces prepared mustard       4 teaspoons pepper                6 ounces Worcestershire sauce


In large container, mix together all ingredients. No cooking or refrigeration is needed. Pour sauce in to a tightly covered 1 gallon glass container and store in a cool, dry place. Makes 1 gallon. *Courtesy of the National Broiler Council



  • Orange Sauce

            4 12-ounce cans                           frozen orange juice concentrate     2-1/2 pints water

            2 teaspoons soy sauce              3 cups packed brown sugar            1 Tablespoon salt

            2 pints vinegar                              1 Tablespoon pepper                        2 cups honey


Thaw juice. Add remaining ingredients. Mix well. Makes 1 gallon.



  • Easy To Make Barbeque No.2

            6 cups molasses                          4-1/2 cups vinegar                             6 cups prepared mustard


Mix molasses and mustard. Stir in vinegar. Blend well. Cover and refrigerate. Sauce will save for several weeks. Makes 1 gallon


  • Hot Pork Sauce

           3 quarts catsup                               2 Tablespoons salt                            4 cups Worcestershire sauce

          12 cloves garlic, minced                3 cups cider vinegar                           1 cup cooking oil


Mix all ingredients. Bring to a boil. Let simmer 20 minutes. Makes 1 gallon.



  • Hawaiian Style Barbeque Sauce          

            1 quart vegetable oil                        2 cups lemon juice                            6 cups pineapple juice

            2-1/2 cups soy sauce                      2 cups molasses                               8 teaspoons ginger


Add all ingredients together. Heat and simmer five minutes. Makes 1 gallon.


  • Sweet and Sour Sauce

            1 x64 ounce bottle cetsup             1/4 cup prepared horseradish          3 cups dry sherry or water

            1/2 cup Worcestershire sauce     2 cups vinegar                                      2/3 cup finely chopped onion                                                     2 cups packed brown sugar         2 teaspoons seasoned salt              1 cup soy sauce


Combine all ingredients. Bring to a boil, reduce heat and simmer uncovered for thirty minutes. Baste meat during the last fifteen minutes of cooking. Makes 1 gallon.



  • Golden Sauce

            1/2 gallon prepared mustard          2-1/2 Tablespoons rosemary         1/2 gallon honey leaves, crushed

            5-1/3 Tablespoons salt                   4 teaspoons pepper


Mix all ingredients. Baste during last half of cooking time. May top with remaining sauce before serving. Makes 1 gallon.



  • Coffee BBQ Sauce

           1/2 cup packed brown sugar           1/3 cup cider vinegar                          1/2 cup Worcestershire sauce

           1 cup strong coffee                            1-1/2 cups catsup                                1/2 cup com oil


Combine all ingredients, mix well. Allow to stand 4 hours before using. Makes 1 gallon.












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