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Suckling pig in large BGE?

edited November -1 in EggHead Forum
Any recipes, times, temps or other general wisdom?

Comments

  • Nature BoyNature Boy Posts: 8,293
    Bud Jones,
    When I was up in Canada visiting Earl, we were eyeballing those little pigs at the market. Earl has been actively considering trying to cram one of those suckers into the green ceramic thang. Looks like removal of da head would be necessary. I would think temps would be best like you would do a butt....225-250 indirect, but not sure how to set it up (you might have to curve that creature around to fit it in! A healthy dose of rub inside and out should do ya.[p]We usually have a roasted suckling pig at the Vietnamese weddings in my wife's family, and it is always a hit![p]Let us know where you get with this!
    NB

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