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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Roasted Suckling Pig

Junkyard PerroJunkyard Perro Posts: 18
edited November -1 in EggHead Forum
Hey all ..[p]Just finished cooking a " Suckling Pig " .. ![p]1. 11.5 lbs Suckling Pig.
2. Marinate with a " Adobo Seasoning Sauce " two days before cooking
3. Cooking Time: 3 Hours.
4. Internal Temp: 165 degrees.
[p]Overall not bad for my first try .. The Rear Legs (Ham )were the size of large Turkey leg & tasted very similar. I will try next time on " Brining " one just like I would a Turkey : i.e ; " Salt/Brown Sugar/Fresh Herbs /plus maybe an added Apple or Orange Juice ", overnight.

Cooking Temp : 350 degrees



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