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 The Independence Day Issue

Whole roasted suckling pig is a succulent treat for any summer gathering, and it is very forgiving to cook. You almost can’t go wrong because it is just so tender and flavorful. For our Independence Day recipes newsletter, we’re sharing our tips and tricks for roasting a whole pig over a wood fire. Our new grilling guide describes the technique, with specific instructions for using the Kalamazoo Hybrid Fire Grill and the Kalamazoo Gaucho Grill.

For your party menu, we have a delicious Bourbon Carolina Barbecue Sauce that pairs perfectly with the roasted pork. An ultra-fresh Peach and Heirloom Tomato Salad makes for a delicious side dish on a sunny day. And, as long as we’ve got that wood fire going, I think we should roast some corn “caveman style” down in the coals of the fire.

Each of us at Kalamazoo wishes you and yours a joyful and safe holiday.

Cheers,

Grilling Guide: Whole Roasted Suckling Pig

One of the greatest benefits of owning a Kalamazoo grill is the rotisserie; it makes it possible to roast meat over a flavorful live wood fire. Suckling pig is just about the most succulent meat you can roast on the grill, and well worth the effort. The meat is juicy and flavorful, and, following these instructions, the skin will be crispy and beautifully browned.

Bourbon Carolina Barbecue Sauce

The flavor of barbecue sauce in Eastern North Carolina has more vinegar and less tomato or sugar than what many people in our neck of the woods would bring to mind when they think of barbecue sauce. This regional tradition is perfect for a whole hog barbecue because of how the acidity of the sauce mingles with the rendered fat and flavorful pork.

Peach and Heirloom Tomato Salad

This light salad is easy to prepare and makes a delightfully fresh starter. Sweet peaches pair perfectly with the acidic profile of tomatoes. Fresh basil adds the herbaceous notes and soft goat cheese brings a mellow counterpoint. A honey balsamic dressing brings it all together.