glaze/baste for BBQ pig

throwing a party for no reason the end of this month. going to bbq 2 medium/small pigs for the event. i've done this before, hire thai guys to kill/shave,gut/prepare the pig. they use their own baste (chile based surprise, surprise) and it turns out fine. this time i want to baste one pig with a honey/garlic mixture, might be 20 falangs show up, just want a choice.
anyhoo, anyone got a SIMPLE glaze/baste featuring these 2 ingredients? or perhaps another SIMPLE glaze not featuring these 2 ingredients?

thanks in advance for any help.

btw, there are plenty on google, but first hand experience can't be beat...

all the best,
gt

Not your ingredients but:

7-Up & pineapple juice in equal proportions, they will give a nice caramelisation if the heat is controlled, add some soy sauce, garlic, ketchup, chili and minced onion if you want to get fancy.

thanks for the quick reply.

can't get much simpler than that...

Slack's recipe sounds interesting. You doing a pit or rotisserie?

no rotisserie....the guys i use just splay it down the middle (they must split the backbone, i think) and put steel stakes thru the front and hind legs, also incorporate some green bamboo, the just keep flipping the thing over and over.
fire is over a concrete ring about 3' in diameter with a ridiculously small amount of charcoal. i would've thought they needed more than 4 inches, but that stuff must burn hot.
it's always (well, once) turned out good.
agree, jet, interesting recipe, might just throw in some honey and more garlic for good measure...

1 can of frozen Orange juice concentrate, some soy sauce, granulated garlic, some honey, mix well and paint on with a brush during last hour of cooking.

Quote:

---

Originally Posted by blackgang

1 can of frozen Orange juice concentrate, some soy sauce, granulated garlic, some honey, mix well and paint on with a brush during last hour of cooking.

---

SOLD!

thanks blackgang, i was hoping you'd pop in here. you seem to be the resident expert on all things pork.

I used that on a skinned, whole suckling that I hot smoked for 18 hours and he filled a 40 inch BBQ grill,. pig was about 3 feet long.

Might add some chopped fresh ginger to the BG ingredients.