Tailgating Recipe

Name: Tailgating
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (60 pound) fresh pig; 40 pounds good quality pork butts; 1 cup fennel seed; 1 1/2 cups fresh rosemary leaves; 1 cup fresh basil; 1 cup fresh oregano; 1 cup fresh Italian parsley; 1/4 cup plus 1/8 cup crushed red pepper; 1 cup coarse ground pepper; 1 1/2 cups coarse salt; 6 cups fresh garlic cloves; 3 cups olive oil; Chicken wire and wood chips, for grilling

Servings: persons

1 (60 pound) fresh pig
40 pounds good quality pork butts
1 cup fennel seed
1 1/2 cups fresh rosemary leaves
1 cup fresh basil
1 cup fresh oregano
1 cup fresh Italian parsley
1/4 cup plus 1/8 cup crushed red pepper
1 cup coarse ground pepper
1 1/2 cups coarse salt
6 cups fresh garlic cloves
3 cups olive oil
Chicken wire and wood chips, for grilling

1
Debone the pig by removing the back bone and rib cage.
2
This leaves the head, legs and skin of the body.
3
You can ask your butcher to do this.
4
Quarter the pork butts.
5
Chop all seasonings to the texture of coarse ground pepper.
6
Pour all seasoning in a large mixing bowl with garlic and olive oil.
7
Mix until texture is similar to wallpaper paste.
8
Poke holes in the pork butt with a knife.
9
Open the holes with your fingers and fill with seasoning.
10
Take the remainder of the seasoning and coat the inside of the pig.
11
Fill the gut of the pig with the pork butts and sew the stomach of the pig as you go along using steel wire and needle nosed pliers.
12
Once the pig is stuffed, take stainless steel chicken wire and wrap the pig (this is a substitute for the ribcage) to hold it together while cooking.
13
Fill a large grill with wood chips and heat to 425 to 450 degrees F. After the grill is heated, place 2 large pieces of wet oak on the fire.
14
Place the pig on a large grill (use wood chips for your charcoal-- it is a nice hot steady temperature which lasts along time).
15
BBQ for approximately 6 to 8 hours, maintaining a grill temperature of 425 to 450 degrees F.
16
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
17
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

13440

kcal

Calories

823

Fat

189

Carbs

1259

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (60 pound) fresh pig, 40 pounds good quality pork butts, 1 cup fennel seed, 1 1/2 cups fresh rosemary leaves, and more.

Yes, Tailgating falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tailgating

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions