Porcelet recipe

[HouseHomey]

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

CandySueQ

[CandySueQ]

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.

[Nate]

Welcome from Indiana

[holehogg]

Welcome

[Henrik]

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.

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[Henry]

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

[HouseHomey]

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.

[RonB]

Welcome to The Pit.

[ComfortablyNumb]

Piglet, or suckling pig.

[ComfortablyNumb]

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.

[HawkerXP]

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

[HouseHomey]

No I have not. Where will you find it?

welcome.

[Henry]

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!