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Draft Party Porchetta with a 25# Suckling (PICS)
GalanteNate_OneEa
Posts: 967
in Pork
So I finally got to execute a bucket list cook of mine. I started out with a 25# suckling pig.
I deboned and trimmed it to size
I did not go with the traditional Mediterranean flavors. I wanted to have a more Caribbean feel to the end product so I used @Caribeque #IslandThyme.
I cut up some pork butt and mixed it with some bulk sausage and cilantro.
A little rolling and trussing and boom, pig missile prepped and ready to go!
Scored the skin, shaped to fit the XL, and parchment paper and foil on the snout and ears.
Perfect fit, set at 325F dome.
Spritzed with ACV every half hour until the juiced were running, then basted with it's own drippings, until it hit 165ish F at the thickest part.
Then he got pulled out of the drip pan and placed on a rack in my preheated oven at 500F for a half hour to crisp up.
Sliced up nicely. Some of the skin was still leathery, but most was an amazing taste and texture that I can only describe as a bacon flavored florescent light bulb lol
Plated up nice. Great flavor and texture all around.
Little stubs bbq sauce and some spicy pickles topped with a pickled sriracha slaw.
I also got to put my novelty branding iron to good use, lol!
Overall a real fun weekend project, box checked, on to my next cook. Thanks for reading, -Nate
I deboned and trimmed it to size
I did not go with the traditional Mediterranean flavors. I wanted to have a more Caribbean feel to the end product so I used @Caribeque #IslandThyme.
I cut up some pork butt and mixed it with some bulk sausage and cilantro.
A little rolling and trussing and boom, pig missile prepped and ready to go!
Scored the skin, shaped to fit the XL, and parchment paper and foil on the snout and ears.
Perfect fit, set at 325F dome.
Spritzed with ACV every half hour until the juiced were running, then basted with it's own drippings, until it hit 165ish F at the thickest part.
Then he got pulled out of the drip pan and placed on a rack in my preheated oven at 500F for a half hour to crisp up.
Sliced up nicely. Some of the skin was still leathery, but most was an amazing taste and texture that I can only describe as a bacon flavored florescent light bulb lol
Plated up nice. Great flavor and texture all around.
Little stubs bbq sauce and some spicy pickles topped with a pickled sriracha slaw.
I also got to put my novelty branding iron to good use, lol!
Overall a real fun weekend project, box checked, on to my next cook. Thanks for reading, -Nate
Comments
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Cool cook. That'd be "a wife's out of town so I can cook something with a face still attached cook" for me.
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Great job taking on a fun, challenging cook. Looks fantastic.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
@theyolksonyou Thanks, yeah the wife I can deal with, the hardest part was when my 2.5 year old walked into the kitchen with a calm and innocent voice and asked, Daddy, why did you cut that pigs leg off? Only answer I cold come up with was, Because he's food now. She said, Oh, ok, i love him. lol!
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TTC said:Great job taking on a fun, challenging cook. Looks fantastic.
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@GalanteNate_OneEa
That is terrific, and a great pictorial. You ticked it off your bucket list and I've added it to mine. Thanks.Phoenix -
very nice!
______________________________________________I love lamp.. -
Freaking awesome. Deboned stuffed suckling. That's sexy right there. I have to try this!!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Very cool.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
blasting said:@GalanteNate_OneEa
That is terrific, and a great pictorial. You ticked it off your bucket list and I've added it to mine. Thanks. -
nolaegghead said:very nice!
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Thatgrimguy said:Freaking awesome. Deboned stuffed suckling. That's sexy right there. I have to try this!!!
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Hi54putty said:Very cool
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DMW said:
Very cool. -
Awesome...yet another great reason to own the XL BGEThank you,DarianGalveston Texas
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Photo Egg said:Awesome...yet another great reason to own the XL BGE
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Looks great Nate!
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Big_Green_Craig said:Looks great Nate!
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Simply a awesome cook. This is my kind of grub right here. Great job brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Simply a awesome cook. This is my kind of grub right here. Great job brother.
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Wow that looks phenomenal!!
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Dyal_SC said:Wow that looks phenomenal!!
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Nice cook! Have to add that to my list of cooks to do.SE PA
XL, Lg, Mini max and OKJ offset -
pescadorzih said:Nice cook! Have to add that to my list of cooks to do.
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Awesome looking cook. There should have been a seal of approval stamp issued on this one.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Hahaha, thanks @Roadpuke0 yeah, now that you point it out, I'm disappointed I let @SGH down...:(
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