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31 Lb Whole Pig on LBGE - Plan of Attack
Hey fellow Eggers. This my
first post but not my first Eggsperience.
I've been Egging for ~1.5 years, and have done quite a bit of
things. I’ve learned a lot from this Forum and others – Thanks! I'm now attempting something I've long wanted
to do and thought I'd submit my plan for feedback, and post as it continues. Pics, video are planned!
First, the specs:
Large BGE and a pig we named Napoleon (Know the source?). 31 lbs
dressed. Got him fresh from a local butcher here in Austin, TX with a
I've searched and
researched here & elsewhere and put together a basic plan. I've got
some steps, but also have some things I'm not 100% sure about and request input
from those more experienced than I. Here it is:
- Target is Sunday @ 3pm
- Seasonings for this first one
will be relatively simple. Kosher salt, whole and ground
peppercorns, fresh minced garlic, Mexican oregano, smoked paprika, onion
powder, and a possible assortment of fresh herbs for the cavity.
- Friday pm or early Sat AM will
be 'butchery' phase. I first want to do everything I can to get
good, crunchy skin. From the butchery perspective I'm looking at
carefully (since he's so young) scoring the skin at ~1"
parallel strips perpendicular to the spine and/or using a coarse
planer to 'roughen' up the skin to create more surface area and get that
wonderful bubbling at the end (see below). THOUGHTS HERE?
- I'm going for the
'sitting'/'racing'/'lotus' position and have developed what seems to be a
common technique. I'm planning to cut out a few vertebrae toward the
back, maybe a rib or two, and see how far & down I can get him.
- I'll then perform all of the
seasoning/rub steps inside & out.
- Then, with a combination of
skewers and either string or wire I'll get him there and ready to be put
- Egg Setup: Removing the
fire ring, and adding plate-setter legs up. Drip pans with some
apple juice on the plate setter to catch the drippings and hopefully
prevent any nasty smoke-ups (which I've heard are NOT nice). Basting
bulb to pull off if/as necessary.
- Once properly trussed, Napoleon
will be placed on a large roasting rack.
- LBGE brought and stabilized at
250 F. with lump and a mixture of cherry & apple chunks (not too much
- Napoleon will go on between
6-7am on Sunday. Based on weight,
the planned cook time is ~8 hours @ 250. Temp monitored/controlled
(possibly) with DigiQ DX2, along with ThermoPen at multiple sites.
- Once I get near or at target
temp (170?) I will crank the Egg up to 400 for about 20-ish mins to try
and get the skin nice and crispy. This will be a "I'll see when
I get there." thing and may or may not happen. THOUGHTS ON
- Remove Napoleon and rest for
So, what do you all
think? Comments/suggestions/cautions of
all kinds are encouraged.
Some Grills Are More Equal Than Others!