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"Suckling" Pig
A college buddy was coming into his town with his family, so I thought I'd order a suckling pig and cook it on the BGE (XL). I watched enough videos to feel pretty good about what I'm doing and I can Macgyver with the best of 'em if things go south.
Anyway, if my suckling pig was still suckling, it was like the equivalent of a 9 year old boy breastfeeding Game of Thrones style. Sure enough, we had to do a little back surgery to get this "baby" to fold over just to fit him in. In the end, the pig was excellent. We served the meat with legit taco fixings, food-truck style. Limes, cilantro, sour cream, avocado, radishes, etc. No complaints.
Anyway, if my suckling pig was still suckling, it was like the equivalent of a 9 year old boy breastfeeding Game of Thrones style. Sure enough, we had to do a little back surgery to get this "baby" to fold over just to fit him in. In the end, the pig was excellent. We served the meat with legit taco fixings, food-truck style. Limes, cilantro, sour cream, avocado, radishes, etc. No complaints.
If Canary can do it you can too!
Comments
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Any pics?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 -
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Ask and so shall ye receive brother D.DMW said:Any pics?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. -
I'm pretty tech savvy but I can't figure out pics for the life of me. I think I got some up now.DMW said:Any pics?If Canary can do it you can too! -
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Dude amazing write up.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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I'll tell you, the very tasty parts of the pig were the ribs, although there was very little meat on them, and the bacon (duh).
But the tastiest part was where the fold was in the belly because that's where the moisture settled inside the pig, essentially basting whatever was around (beneath). The seasoning, lemongrass, garlic hunks, onion and lemon juices pooled here and basted the hell out of this part. The flavor was nuts, whereas in some other places, it was good, but no better than a pork butt really (not that I'm complaining about that).If Canary can do it you can too! -
We used to do whole pigs on the 4th on my dad's spit he made specifically for a while pig. The belly was always my favorite. Seemed like it was hot or miss on what dried out and was killer.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Looks like a great time was had. Never cooked whole hog on an egg, but have on other cookers, always impressive.
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 -
Also this may be my new favorite sex position.
But it it always seems like it ends up like this
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Impressive, how long did the cook take?
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It took about 7 hours to get the ham to 195. BGE thermometer read about 290 most of the time; grill temp was around 235 to 240. Used plate setter, legs up.If Canary can do it you can too!
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That looks great man!!
who makes the table in the pics?VA Beach -
The butcher block table is Ikea. I see them all the time on Craigslist for $40. The BGE table, I built a few years back. It's weakening in some places. Need to replace it and will probably seek out a custom build with metal framing.If Canary can do it you can too!
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That's insane the whole piggy only took 7 hrs, most Boston butts take longer than that at hose temps.Canary said:It took about 7 hours to get the ham to 195. BGE thermometer read about 290 most of the time; grill temp was around 235 to 240. Used plate setter, legs up. -
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Man that looks great. Great work!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks like the pig was able to kiss his a$$ goodbyeXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Home run! @Canary
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Nice cook! I haven't done a pig on the egg, YET.
Thanks for posting.SE PA
XL, Lg, Mini max and OKJ offset -
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