Step 6: Side Dishes

Picture of Side Dishes
Once the fire is burning outside it's time to convert your quiet clean home into a buzzing industrial kitchen and start prepping all of the necessary side dishes.  Clean potatoes in the sink and dry them in drainboard, make cole slaw in a 5 gallon bucket and start brining all of your *accessory* meats in the biggest pot you can find.  Almost any kitchen that normally serves a single family can also serve 50 in a pinch.  Cook BBQ sauce in soup pots, be like Kramer from Seinfeld and use the bathtub as a sink.  If you are really pinched for space, you can always get creative with trash cans.  Coolers with ice work well for things that won't fit in the fridge.

Sauce is always an important part of the pig roast.  There are many approaches to sauce, and lot of options beyond your basic bbq sauce.  Some sauces we've made over the years include:
  • exotic bbq sauces
    • coffee
    • mustard seed
    • curried ketchup
  • balsamic reduction
  • citrus glazes with oranges and oregano
  • brandy fig sauce
  • cherry balsamic sauce
  • peach rosemary sauce
Find your favorite recipes to support your pig roast get cooking.  I won't go into specific sauce recipes in this Instructable because that warrants it's own extensive coverage.

* That's right, when you have a pig roast it's best if you don't just roast "a pig".  If you're going to go through all the trouble of tending a rotisseri all day might as well throw some chickens, ducks, geese and lambs on there too - accessory meats!
DavidZ2027 minutes ago

A basic basting sauce has 1) Oil, so meat won't dry out 2) Acid, to help break down meat muscle and 3) spices. Ex. Olive oil, lemon juice, salt,pepper, thyme, rosemary.