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Porcelet recipe

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  • Henry
    Former Member
    • Aug 2017
    • 2

    Porcelet recipe

    Has anyone ever cooked porcelet? I’m thinking of giving it a try and I’d like to hear from those who’ve done it. A recipe would be great. Preferably a recipe that includes using my yoder pellet smoker. Thanks!
  • HouseHomey
    Club Member
    • May 2016
    • 5309
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    No I have not. Where will you find it?

    welcome.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 5639
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #3
      Welcome to the Pit! Ok, I'll say it. What is a porcelet?

      Comment


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Piglet, or suckling pig.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        It's raised on milk by farmers in Europe supposedly making the meat like filet minion soft. Cochon lait. Score one for culinary school with a French curriculum.
        Last edited by HouseHomey; January 3, 2018, 09:05 AM.

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Thank you HouseHomey and ComfortablyNumb
    • ComfortablyNumb
      Club Member
      • May 2017
      • 3313
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #4
      Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12836
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Welcome to The Pit.

        Comment

        • Henry
          Former Member
          • Aug 2017
          • 2

          #6
          I was going to order it online from D’Artagnan. It’s basically the pork version of veal.

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 4338
            • Stockholm, Sweden

            #7
            Hi Henry and welcome to the pit! I haven't cooked a porcelet, but I know there are members who will help you out shortly.

            Either way, since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

            Also, it's very important that you:

            Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

            Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

            Thanks for joining!

            Comment

            • holehogg
              Club Member
              • Nov 2017
              • 2399
              • Port Elizabeth, South Africa

              #8
              Welcome

              Comment

              • Nate
                Former Member
                • Apr 2015
                • 3808
                • Quarantined

                #9
                Welcome from Indiana

                Comment

                • CandySueQ
                  KCBS President, and Moderator
                  • Jul 2014
                  • 1525
                  • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                  #10
                  Yoder 640? You should measure your cooking door and tell the folks at D'Artagnan the size (mainly length) you want it NO LONGER THAN!!! I've cooked a number of small whole pigs in a pellet cooker. It's a matter of heat and mass just like any cook. I usually cook at 240 until it hits around 180 in the big parts. Cook on support, so it's easier to move (if necessary) and take out of the cooker.
                  Click image for larger version

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                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Love it!! Nah.... that picture was yesterday. 😀

                  • Troutman
                    Troutman commented
                    Editing a comment
                    Very nice CSQ. Just curious, at 240* do you get crispy skin? Or do you crank up the heat at the end?
                • HouseHomey
                  Club Member
                  • May 2016
                  • 5309
                  • Huntington Beach, Ca. Surf City USA.
                  • Equipment
                    Primo Oval xl

                    Slow n Sear (two)
                    Drip n Griddle
                    22" Weber Kettle
                    26" Weber Kettle one touch
                    Blackstone 36” Pro Series
                    Sous vide machine
                    Kitchen Aid
                    Meat grinder
                    sausage stuffer
                    5 Crock Pots
                    Akootrimonts
                    Two chimneys (was 3 but rivets finally popped, down to 1)
                    cast iron pans,
                    Dutch ovens
                    Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                    The help and preferences
                    1 extra fridge and a deep chest freezer in the garage
                    KBB
                    FOGO
                    A 9 year old princess foster child
                    Patience and old patio furniture
                    "Baby Girl" The cat

                    Erik S.

                  #11
                  Wow, awesome pic!!! I especially love the way you drink your whisky. I need food now. Geeze!

                  CandySueQ

                  Comment


                  • CandySueQ
                    CandySueQ commented
                    Editing a comment
                    Old photo! That's a concoction of apple juice, cider vinegar and Worchestershire, if memory serves. First pig on my own and my first "real" cooker, a Tucker Cooker from Memphis with a pellet fire on the back. The pellet fire system ended up on the Jambo in 2009.
                • JCBBQ
                  Club Member
                  • Jan 2016
                  • 1065
                  • Jersey City, NJ
                  • Primo Oval XL Ceramic Cooker
                    Pit Barrel Cooker
                    2x Mavrick 732
                    Therma Pen Orange
                    Favorite Bourbon Blanton's
                    SF Giants

                    MCS wish list - Lone Star Grillz off set

                  #12
                  Hi Henry I missed this thread when you first posted. How'd it turn out? I've cooked suckling pig twice. I learned a lot from my mistakes the first time around. Here's a thread detailing that:

                  https://pitmaster.amazingribs.com/fo...ng-pig-odyssey

                  Sourcing is critical. I ordered online the first time and it was very expensive. I've since sourced them locally and it costs literally half what I spent the first time. Your cooker size is critical. If you can find a local source then you don't have to guess if the weight will fit, you can just go measure them and pick the one that'll fit.

                  Biggest take away for me the first time around was that they just don't take that long to cook. Especially if you get a real suckling pig that'll be probably not more than 15lbs. There are lots of "recipes" but the main thing is to figure out how to cook it. My second attempt was much much better. I cooked it way less to about 130 low and slow. And then much hotter 600 degrees to crisp up the skin.

                  Your technique and results will probably be very different using a pellet smoker. How hot can those get? For me it was important to finish the pig with skin like cracklins - that's why I cook it so high at the end.

                  I'd love to hear about how it went.

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9709
                    • Smiths Grove, Ky
                    • 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.

                    #13
                    Welcome Henry

                    Comment

                    • Bobmcgahan
                      Former Member
                      • Jul 2018
                      • 76

                      #14
                      Originally posted by Henry View Post
                      I was going to order it online from D’Artagnan. It’s basically the pork version of veal.
                      Henry, did you ever order it? I’ve ordered the porcelet shoulder and rib rack. I’d like to smoke this in my Primo but would appreciate some feedback on this. Thanks.

                      Comment


                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Welcome to The Pit! Thank you for the support.
                    • grantgallagher
                      Club Member
                      • Feb 2018
                      • 1031
                      • NJ

                      #15
                      Ive done the rib rack before. Just in the oven baked and it was phenomenal pork chops. Ive also bought the full loin before and butchered it down to make porchetta, also damn delicious. Never done them in the smoker though, id be afraid of losing some of the subtle sweetness.

                      Comment

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