Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I haven't done a piglet on the kettle, but I have done a number of turkeys. I'm also not sure whether you should go low and slow or hot and fast. It would seem that a suckling pig should be tender and that would make it more forgiving. I think I would go low and slow, but that may be a problem because the extension used to hold the rotisserie has a gap all the way around that will make it difficult to control airflow and pit temps.There are also gaps around the spit.
I would get a Slow N Sear and follow Adrenaline BBQ's instructions on how to do low and slow. I would also purchase a high temp rope gasket to plug the gap around the kettle bottom as well as something, (perhaps some magnetic sheeting), to cover the gaps around the spit.
Another, (easier), way would be over direct heat without the top, but watch carefully for flair ups. Use a digital thermometer with a probe to check temp and doneness. If your goal is "pullable" meat, the probe should just slide in easily. Normally, pork butts are cooked to around ~ 200* to reach tender, but I don't know about a suckling pig.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
fritz , I recently cooked a suckling pig. You can read about it here. I don't have a rotisserie on my Primo so I couldn't cook it that way but the vast majority of the videos on youtube show cooking suckling pig on a spit. This one you might find helpful.
I had a blast cooking the pig and can't wait to do it again. Good luck and take lots of pics.
The whole deal depends on what you mean by a "suckling pig". Most piglets are weaned before they reach 20# live weight so a true suckling pig is not very big. It is also very mild flavored like veal or commercial chicken. In other words it tastes like whatever you put on it because it's too young to have developed much "flavor". I have done a couple dozen whole hogs over the years but only one true suckling pig. It's impressive looking but, at least for me the taste wasn't worth the effort. With a true suckling pig you are looking at doing something the size (weight) of a medium sized turkey. Cook time will be similar. Use a flavorful rub and I would even consider stuffing it with a sausage stuffing that you might use in a turkey. Be careful with your rotisserie. As the pig(let) cooks it will shrink some and if it starts shifting as it turns it will disintegrate. May be better to just rotate it 90 degrees every half hour. Same end result and a lot prettier looking. Have fun!
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