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.
Cheap CharGriller Offset
22" Coleman Kettle
Traeger Tailgater
Jackson Grills Luxe 580 Gas Grill
Weber Q2200 Portable Gas Grill
Some other no name portable gas grill.
Smoke X4 with Billows
Classic Thermapen
Thermopop
Dreams/Future Purchases:
The Good One Open Range (or build something similar)
Grilla Grills - Grilla
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!
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
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.
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.
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.
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.
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.
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.
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