Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First Attempt at Suckling Pig
UncleBilly
Posts: 225
I made my first stab at a whole pig on the XL Egg this weekend. I have to give kudos to Tom, the butcher, at Stover Family Farms in Richland County, OH. If you are in the Central Ohio area check them out. Top notch service! Tom hooked me up with a 44 lb. pig for a church social this weekend. We did a Hawaiian Luau themed dinner. The pig wasn't the only protein, but we served smallish portions to be sure everyone got some. The
The morning of the cook I rinsed him down with the hose outside and then rubbed generously with vegetable oil and kosher salt and then onto the Egg that was pre-heated to 250 degrees. I cooked the pig indirect at 250 for a bit under 10 hours until the Thermapen read 145 degrees deep in the hams. Turned out delicious.
The morning of the cook I rinsed him down with the hose outside and then rubbed generously with vegetable oil and kosher salt and then onto the Egg that was pre-heated to 250 degrees. I cooked the pig indirect at 250 for a bit under 10 hours until the Thermapen read 145 degrees deep in the hams. Turned out delicious.
XL Central Ohio
Comments
-
That's just too cool. Someday I'll try this, someday.
-
Awesome!!!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
-
Great presentation. This looks awesome.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
-
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I see another cooking device in @SciAggie marvelous palace of cooking.....I struggle to buy a cooler at Walmart, he adds a NASA designed solid fuel cooking device to his palatial estate. Not only will he cook it, it will be done in like 3 minutes, using a Flux capacitor to smoke it perfectly with.SciAggie said:Lol. I have been looking at this thread and weighing my options...
I got a deal though on this cooler, though."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I'll invite you over. Bring the cooler.YukonRon said:I see another cooking device in @SciAggie marvelous palace of cooking.....I struggle to buy a cooler at Walmart, he adds a NASA designed solid fuel cooking device to his palatial estate. Not only will he cook it, it will be done in like 3 minutes, using a Flux capacitor to smoke it perfectly with.
I got a deal though on this cooler, though.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
It's a nice cooler.SciAggie said:I'll invite you over. Bring the cooler."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Spectacular! Gorgeous presentation! How was it -- I bet it was wonderful.
-
-
-
Nice job!!! Now I need to find a ~20 pounder to try on my Large!
Kirkland, TN2 LBGE, 1 MM -
looks like you nailed it.Large, small and mini now Egging in Rowlett Tx
-
Bravo ...always a fun cook. If you do another after you get a few hours of smoke, pull it and wrap in foil, you will get closer to 200 quicker and fall apart...great job. Did one Saturday myself ( not egged) @The_Stache on the large try a Pig Head, still a fun cook and plenty of good meat
Visalia, Ca @lkapigian -
Thanks for the tip @lkapigian! I'll probably do another one at some point.XL Central Ohio
-
Loves me some good pork cheeks!!lkapigian said:Bravo ...always a fun cook. If you do another after you get a few hours of smoke, pull it and wrap in foil, you will get closer to 200 quicker and fall apart...great job. Did one Saturday myself ( not egged) @The_Stache on the large try a Pig Head, still a fun cook and plenty of good meat
Kirkland, TN2 LBGE, 1 MM
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 521 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum