Barbecued Pig's Tails

Title:
Barbecued Pig's Tails

Yield:
6 Servings

Categories:
Mennonite,
Pork




Ingredients:





     2    Dozen pigs' tails


     2 tb Olive oil


     1 c  Tomato sauce


   1/4 c  Tomato paste


   1/4 c  Brown sugar or syrup


          -[Maple, perchance? S.C.]


     2 tb Wine vinegar


     1 ts Worcestershire sauce


          Juice of 1 lemon


     1    Clove garlic, finely chopped


     1 ts Dry mustard


          Salt and freshly ground


          -pepper to taste


   1/2 ts Rosemary (optional)






 We attribute this recipe to the Mennonite colony of Ontario.  It's


 often served at picnics and is known as one of the favorite foods at


 stag parties.


 


 Prepare pigs' tails according to Step I in basic instructions; cut in


 3-inch pieces.  Place pigs' tails on a rack and bake in a 300F oven


 for 2 to 3 hours, until meat is tender and most of the fat has baked


 off. An alternate method to this is to simmer the pigs' tails in


 acidulated water for 1 1/2 hours.


 


 Combine all other ingredients for barbecue sauce, coating tails well.


 Grill over hot charcoal, turning and basting, until crisp.  If fresh


 rosemary is available, break off several branches, tie them together


 and use as a basting brush.  For barbecuing, we prefer leaving the


 tails uncut or halved so as to have fewer piece to constantly turn.


 


 Serve with traditional barbecue accompaniments such as corn-on-the-


 cob, French bread and green salad.


 


 Serves 6 to 8.


 


 All these recipes are from "Innards and Other Variety Meats".  Jana


 Allen and Margret Gin.  101 Productions.  San Francisco, 1974.


 


 Posted by Stephen Ceideberg; June 9 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip