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Super Bowl Whole Pig
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double
Posts: 1,214
Well the pig has been ordered! Not sure on exact size as it's still running around the farm on Lopez Island. I have asked for between 40lb and 60lb.
Anyone who has done this cook and can offer any advice please do so! Can't wait for the Hawks to do it again!
Anyone who has done this cook and can offer any advice please do so! Can't wait for the Hawks to do it again!
Lynnwood WA
Comments
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Cool! We need lotsa photos!(I'll leave the advice to others; I still screw up hamburgers)_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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@double... how do you plan on cooking the hog? Are you using a large smoker?
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if i recall correctly @charlesmaneri has a very thorough walk through cooking one on I believe an XL .. I tried to go dig it up - i suck at searching this forum. Hopefully he sees this.
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I did not realize that large of a peice of meat could fit on the XL...We have done several hogs on a smoker made from an old diesel fuel tank. We would stuff the hog with apples and oranges as well as use a wet rub. I hope it goes well, post some pictures when it is all said and done. Good Luck
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http://eggheadforum.com/discussion/932837/x/p1Here is an 85lberI may do the head seperate if it fits in my small...Lynnwood WA
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Here is the one I did for my fantasy draft partyOnly difference I would make would be to elevate the pig out of the pan to get more heat circulating under it.
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all you need to do is in the search area type in suckling pig and it will take you to my post of my whole pig cook2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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http://eggheadforum.com/discussion/1158387/suckling-pig i think this is the link2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I can't wait to see this on the XL. In the video link that "double" posted it is all tied up. It would seem hard to get everywhere cooked doing it like this. Some parts that are doubled over would take a long time. I guess that's why it took 17 hours. The suckling pig looks really cool on the egg.
I have a La Caja roaster for pigs. We take it to the tailgates and have a 90LBer done in 4 hours. The best skin that you can imagine.
Chester, MD -
Mine cooked very easy, just as long as any other low and slow, but don't get me wrong, I cooked mine all to the point that it would pull apart. might be harder if you were trying to get a ham cooked like a ham and a shoulder to be pullable.
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Thanks I'm fine with it all pulling apart. Did you need to add any wood or lump during the cook?GalanteNate_OneEa said:Mine cooked very easy, just as long as any other low and slow, but don't get me wrong, I cooked mine all to the point that it would pull apart. might be harder if you were trying to get a ham cooked like a ham and a shoulder to be pullable.
Lynnwood WA -
Im pretty sure I did't, a XLBGE can burn for about 30 hours. Make sure you spread your wood through your lump, I think I had a pic and comment in my original post, Ill try to find it.And I found it, It starts "nuts and bolts", and has a pic of the lump mixed with the apple wood.
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OH BOY, So I just got a call from the farmer... Ye your pigs all ready to go came in at 100lbs ... Frack now what. Im thinking cut it in half and use both XL eggs. Any thoughts or suggestions?Lynnwood WA
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No but good luck and I can't wait to see how it turns out
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
OH BOY indeed! cut in half at the waist, so shoulders and hams can be cooked separately, then reunited at serving time for whole hog presentation?canuckland
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Canugghead said:OH BOY indeed! cut in half at the waist, so shoulders and hams can be cooked separately, then reunited at serving time for whole hog presentation?Lynnwood WA
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double you might want to try to remove the spine and sorta tie the pig up in some what of a fetal position and cook it whole I have seen others on here that have done this approach and were successful I just don't remember who posted it maybe the will see this and repost the photo I'm talking about2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I found the post I was talking about here is the link
Whole pig, 65 pounds, in the egg
2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y. -
2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Yep I've read that one and the 85lb one on the video above. Mine is 100lb thoughLynnwood WA
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2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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100 lb headless should fit in an XL. Can you call and ask them to measure it?
Steve
Caledon, ON
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Pig arrived! We decided to name it Peyton...Lynnwood WA
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double said:Pig arrived! We decided to name it Peyton...
Take it out of the plastic and dry age it for a few weeks, then you could probably cook it on a small
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice, will be watching closely to see how you fit that on the XL.They/Them
Morgantown, PA
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