Good day, folks. So - I've committed myself to something totally new for me. I bought a piglet... We're killing it tonight, and I plan to cook it this weekend. I guess I need some advice.
I'm planning to scald it to get rid of the hair tonight, and then it will sit in the fridge until Friday or Saturday. Where do I go from here? Any tips on cooking times, temperatures, rubs, injections etc. would be great...
He weighs somewhere between 30 and 40 lbs live weight. I'm using a Char Griller offset smoker with charcoal and apple, or maple if it's dry enough.
I'm planning to scald it to get rid of the hair tonight, and then it will sit in the fridge until Friday or Saturday. Where do I go from here? Any tips on cooking times, temperatures, rubs, injections etc. would be great...
He weighs somewhere between 30 and 40 lbs live weight. I'm using a Char Griller offset smoker with charcoal and apple, or maple if it's dry enough.
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