I bought a 32 pound suckling pig and cut him in half. Froze the other 1/2 for later use. I just rubbed olive oil and salt all over him. It took about three hours at 250 and I smoked with a combo of cherry/apple.
Once done (170 in the ham) I peeled off the skin and fried it up for some great tasting cracklings.
The pig was a big hit and was served with Hawaiian sweet rolls and vinegar sauce to cut the fat.
Overall i I was very happy with my first pig cook.
Looks great. I've done two suckling pigs. It's a fun cook. If you've got the rotisserie for your KK you might try cooking it that way next time. There's a lot of videos on youtube showing that method.
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.
Looks great! You don't have to tell me, but I'm curious as to what you paid for it. I raise hogs and get $100 to $125 for weaners during prime season.
I'm in the Bay Area where everything is way more expensive so it was supposed to be $6.99 a pound or about $210 or so. There was a problem with the delivery and it arrived a few days later and frozen so my meat source gave me to it for his cost which was $154 or $4.80 a pound(saw the invoice). It was raised without antibiotics and on a smaller farm so I am not sure if that added to cost but I suppose so.
I'm in the Bay Area where everything is way more expensive so it was supposed to be $6.99 a pound or about $210 or so. There was a problem with the delivery and it arrived a few days later and frozen so my meat source gave me to it for his cost which was $154 or $4.80 a pound(saw the invoice). It was raised without antibiotics and on a smaller farm so I am not sure if that added to cost but I suppose so.
I will order from you next time LOL
Thanks, but unless you are looking for a long road trip it wouldn't be practical, I live in NE Washington near the Canadian border. I am, however a Bay Area transplant, lived in Crockett and El Sobrante. I've seen prices online for suckling pig, for example here and here. So $210 isn't bad, and $154 is a steal. But if you are interested in more, hit Craigslist and search for 'pigs'. I saw some in Petaluma for $100 and in Dublin for $60. Bear in mind you are getting a live pig, so you'll have to find a custom slaughter or do it yourself, which is actually quite easy to do physically, it's the mental hurdle some have trouble with. If yours was 32 pounds dressed, it wasn't a weaner as that is closer to live weight, but you might talk the farmer in raising it up a bit for you. The added bonus is you know exactly where it came from and how it, and it's parents, were raised. BTW, I started a thread '2018 Farm Journal' and will be slaughtering and butchering soon and posting pics there.
Oh my goodness! Your like the crocodile dundee of pigs. I love my pork but the idea of slaughtering myself is something I don't think I could ever overcome.
6th Borough BBQ As Ahumadora can attest, on a farm it is just a chore that has to be done. However don't feel bad, a lot of people can't get past the mental hurdle, and a lot of people wonder how I can do it. I'll be honest, it's not without feeling for the animal, but that is its purpose.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
That is a great deal. I wouldn’t have thought to look on Craigslist for a pig but there it is. I’m following your blog. That’s a nice farm just a bit chilly for me.
Sfdrew28 If you decide to go that route and need advice, don't hesitate to ask. It's not that bad actually, it is a dry cold and is easier to take than the Bay Area. Now in the summer when it is in the 90s and 100s, that can make me miss the Bay.
All good. I was actually coming back to delete my comment as I thought maybe you were joking and I just took it the wrong way which is common with the written word. Also, my reaction to what you wrote was a bit much for me. It just hit a nerve at that moment. Two screaming kids and a nagging yet lovely wife. 😂
I know what you mean... lots of people make "assumptions" about me being "rich" based on my profession, but with truly monumental student loan debt and other familial factors, we lead a pretty basic middle-class life. I have just taken to not telling people what I do for a living, mostly.
That’s the whole point. Doesn’t matter what you do for a living or how rich you are, what I want to know is can you cook a suckling pig like Sfdrew28? If so you’re aces in my book
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