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My Pig Came in

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    My Pig Came in

    Got my suckling pig! It is a 20lber, doing an open charcoal charcoal rotisserie.... Still nervous about not knowing how long it will take - thinking 2.5 hrs.

    Thoughts/ tips/ tricks?

    I will be updated on Saturday with I start it.
    Attached Files

    #2
    My only thought is that I need to be there to help you eat it.

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      #3
      Very anxious to see how this turns out for you! Please keep us posted with lots of details and photos please!

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        #4
        I did that in June. These were my notes:

        Saturday morning I injected the hams and shoulders with pure apple juice, and rubbed the inside with Memphis Dust.
        Was on the grill at 9:00 AM, and took it off at 6:00 PM, so it did run a little longer than expected. Final temp was 186 in the hams and 191 in the shoulders.

        Very tender meat.
        Very little fat. Even the bacon was almost non existent.
        Fed 5 children and 4 adults with enough left over to feed them another two meals!

        https://pitmaster.amazingribs.com/fo.../863710-piglet


        Give yourself more time than 2.5 hours...
        Attached Files

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        • klflowers
          klflowers commented
          Editing a comment
          Nothing like picking off a whole pig. Last time I had one - some cousins made one - I don't think I ever got a plate. Just stood around pulling pieces off the thing.

        • bbqLuv
          bbqLuv commented
          Editing a comment
          No head? No apple in its mouth. Oh My.
          I thought a whole pig was done when it can't look at you any more.
          I like to eat dead pig.
          Maybe paired with white BBQ sauce and PBR.

        • jerrybell
          jerrybell commented
          Editing a comment
          Man that looks good. Thanks for the pics. I've never been interested in this but this post and your pictures have me thinking.

        #5
        Save the brains for scrambled eggs and brains.

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          #6
          Every time I've done a pig, it takes longer than expected....especially with an open rotisserie. I'd leave myself a few hours just in case

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            #7
            Thanks! The rental spit came in. Not in the best shape, the gear is missing some sprockets but it will work. I am going to set it up some the faster rotation section in the feet.
            Attached Files
            Last edited by JMuseum; October 23, 2020, 04:22 PM.

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              #8
              I'm following this post to see how it goes. Thanks for posting your progress - keep it coming and good luck on your cook.

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                #9
                Ok so the results are in and sorry for the bad quality photos!
                • It tasted like really good pulled pork. Seems obvious, but the best way I can describe it is serving pulled pork with a memorable presentation. I was happy with it. I served it with a both a KC and Carolina BBQ sauce.
                • I have no idea how hot my pit was. It was open air, spinning, and 65 degrees F out. Both my oven thermometer, and the digital one I tried to rig up told me it was around 160F, but I felt it was much hotter. This was confirmed by my cooking time of about 2.5-3 hrs. The 1:15 per ten pounds seems to be true. Once the pig reached 165F, I turned my gas grill to 500 and got the skin crispy.
                • I think I will stuff it next time, and yes, I may do it again, but post COVID so I can get a much bigger pig.
                Overall, I am pretty happy with the results and process. Thanks everyone!
                Attached Files
                Last edited by JMuseum; October 26, 2020, 04:30 PM.

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                  #10
                  Awesome. I did the same 2 years ago. Getting the temp up at the end was the hardest part - wasn't expecting the ash buildup from the briquettes, so wasn't adequately prepared, which really limited the heat to crisp up the skin how I wanted it.

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                    #11
                    It looks like you got a great result. Nice job. I know that pig is in no shape to harm anyone but it looks pretty scary in that photo with the foil on the ears.

                    Thanks for sharing.

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                      #12
                      Nice job!!!

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