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Smoking a pig(let)

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Comments

  • Ok so my buddy traps pigs on the side. He gave me one that was 130 lbs and I cooked it whole for fathers day but on a customer indirect grill

    Yesterday he shot one that was about 25lbs alive. It is at processor now gettings cleaned and I plan to cook it whole on my LBGE next Sunday.

    Currently my Egg is stock. So at minimum what do I need to buy? Can I just buy some firebricks and another grate and cook that way?
    Once I start cooking I will post pictures.

    I assume on e grill setup I get to temp, about 225, and let sit and check every few hours for temp?
    You have a platesetter to do indirect cooking?
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • FanOfFanboysFanOfFanboys Posts: 2,035
    Ok so my buddy traps pigs on the side. He gave me one that was 130 lbs and I cooked it whole for fathers day but on a customer indirect grill

    Yesterday he shot one that was about 25lbs alive. It is at processor now gettings cleaned and I plan to cook it whole on my LBGE next Sunday.

    Currently my Egg is stock. So at minimum what do I need to buy? Can I just buy some firebricks and another grate and cook that way?
    Once I start cooking I will post pictures.

    I assume on e grill setup I get to temp, about 225, and let sit and check every few hours for temp?
    You have a platesetter to do indirect cooking?



    I don't yet. I've only had my egg a few months. I only own what came with it.

    If a plate setter is needed/best for this I can buy one.

    Mostly I grill burgers, chicken breast/wings, and vegetables.

    But I have access to pigs this size year round plus come deer season I'll be grilling deer .

    So I want to do this pig, and hopefully more in future. And I want to do it right.
    Boom
  • billybonbillybon Posts: 213
    FanOfFanboys, if you have a supply of small pigs, you should consider making porchetta. Once you get the hang of removing the bones, the rest is easy.
  • FanOfFanboysFanOfFanboys Posts: 2,035
    Billy,
    That looks great.

    I wish one of y'all were local ha. Have you come over and show me some of this stuff in exchange for food ha
    Boom
  • I would get a platesetter and do it indirect. It's just easier. I know @Fishlessman does all his butts direct and they look awesome so you may want to check with him if you want to go that route. I think it would be easier to do it indirect, but that's just my opinion. Lot of ways to cook a pig out there.

     
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • IrishDevlIrishDevl Posts: 1,390
    When I cooked indirect at 250 I found the skin unedible (rubber) but the meat unbelievable.  i would actually do something like a spatchcock pig if i did it again.  direct at 300 and i think the skin would be great 
  • FanOfFanboysFanOfFanboys Posts: 2,035
    When I cooked indirect at 250 I found the skin unedible (rubber) but the meat unbelievable.  i would actually do something like a spatchcock pig if i did it again.  direct at 300 and i think the skin would be great 


    Raised direct?
    Boom
  • IrishDevlIrishDevl Posts: 1,390
    Ya, I would and leave the pig out for two days in the fridge uncovered prior to doing it.  If it doesn't fit I would cut the legs and head off.   
  • If you cut the head off, make sure to cook it separately. The cheeks are the best bite on the whole pig
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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