Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]
Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Suckling Pig

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Suckling Pig

    I’m smoking an approximate 50 lb suckling pig and need all the suggestions I can get. I’m mainly trying to get a handle on how much time it will take.
    Tags: None
    • Likes 1
    #2
    Try you tube Malcolm Reed, he has some great posts on this. That cook is in my bucket list so I'm no help.
    • Likes 2

    Comment

    • Richard Chrz
      #2.1
      Richard Chrz commented
      June 15, 2024, 05:07 PM
      Editing a comment
      Bucket list here, too!
      • 1 like
    • bbqLuv
      #2.2
      bbqLuv commented
      June 16, 2024, 10:35 AM
      Editing a comment
      I was going to suggest that!
      Ditto Bucket list.
    #3
    Does our new video collection have anything?

    404
    https://pitmaster.amazingribs.com/forum/bbq-stars

    Comment

      #4
      Whole pig on charcoal rotisserie - Pitmaster Club
      https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/1286428-whole-pig-on-charcoal-rotisserie
      I am helping a friend cook a whole pig (75 pounds) on a Big John charcoal grill. We have some drip trays for the center beneath the pig and will load lit charcoal on the two sides for indirect. The elevation on the spit is adjustable. Just wondering how high we should plan for the meat to be from the charcoal? 20-24”? I will



      Going Whole Hog: What You Need To Know To Smoke Roast A Hog Or Suckling Pig | Meathead's AmazingRibs.com
      https://amazingribs.com/tested-recipes/pork-recipes/going-whole-hog/
      Our whole hog or suckling pig smoking guide discusses everything from shopping to prepping and serving in our extensive whole hog recipe.
      • Likes 3

      Comment

        #5
        I suggest renting a rotisserie for it. Bank charcoal and some wood chunks on each side and let 'er rip. IME, it takes about 1 hour per ten pounds on the rotisserie.

        Click image for larger version Name: Pig Roast.jpg Views: 0 Size: 1,001.8 KB ID: 1612597
        • Likes 8

        Comment

        • Richard Chrz
          #5.1
          Richard Chrz commented
          June 15, 2024, 07:11 PM
          Editing a comment
          Awesome! 🤘🔥
          • 1 like
        #6
        When you search don’t look up suckling pig. 50lbs is way past suckling. Search whole hog. And try to find the specific method you’ll be using.

        Thos is good if you’re using one of these boxes. A buddy of mine does his this way.

        Cooking a Whole Hog in the La Caja China Pig Roasting Box
        http://www.bbqaddicts.com/topics/equipment/la-caja-china-pig-roast/
        The La Caja China roasting box is a fairly unique cooker, especially if you're used to BBQ smokers and/or spit roasters. Here's how my first hog roast went!
        • Likes 2

        Comment

        • SheilaAnn
          #6.1
          SheilaAnn commented
          June 15, 2024, 10:22 PM
          Editing a comment
          I was going to bring up Caja china…..
          • 1 like
      Previous template Next

      Announcement

      Collapse
      No announcement yet.
      Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

      Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

      Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

      Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

      This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads