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Suckling Pig Large Egg

My father in laws 70th birthday is coming up and we are most likely going to have small celebration at our place. I can’t think of a better gift than a whole hog. Has anyone recently had any experience/success with a suckling pig on a large egg?  I located a farm nearby (Stryker Farms in PA) with the pig. Curious about process and set up for cooking. Thanks in advance!
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Comments

  • Photo EggPhoto Egg Posts: 9,478
    Why would it have to be recent success?

    https://eggheadforum.com/search?Search=Suckling+Pig


    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 25,040
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball


  • I spoke to butcher and they said pigs are 15 lbs after being dressed and 32 inches long. Any ideas on how to manipulate the pig to fit?
    thx!!
  • Photo EggPhoto Egg Posts: 9,478
    I spoke to butcher and they said pigs are 15 lbs after being dressed and 32 inches long. Any ideas on how to manipulate the pig to fit?
    thx!!
    https://www.google.com/search?q=big+green+egg+suckling+pig&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjMr7KQqvLjAhXSVc0KHSWIA4UQ_AUoAnoECA4QAg&biw=1024&bih=649&dpr=2

    Thank you,
    Darian

    Galveston Texas
  • Carolina QCarolina Q Posts: 14,105
    Here's a thread from 2009 that might be of interest.

    https://eggheadforum.com/discussion/671120/smoking-roast-suckling-pig

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Doc_EggertonDoc_Eggerton Posts: 5,304
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball



    I can get a pig at my favorite butcher and have been thinking about doing to celebrate my temporary lapse in common sense that lead me to buy an XXL.  One thing troubling me is have do you carve it?



    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

  • lkapigianlkapigian Posts: 5,386
    edited August 8
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball



    I can get a pig at my favorite butcher and have been thinking about doing to celebrate my temporary lapse in common sense that lead me to buy an XXL.  One thing troubling me is have do you carve it?


    You can do a Pig Picking and just let the guests Pick off of it, I Split the skit @ the Spine and peel the skin down, it is basically all pulled pork so get in there with some heat resistant gloves and have at it....Depending on how many guests you have , you may want to do a Pork Butt and A couple racks of ribs and lay them around the dressed out pig, makes for a great presentation



    Visalia, Ca
  • fishlessmanfishlessman Posts: 25,040
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball



    I can get a pig at my favorite butcher and have been thinking about doing to celebrate my temporary lapse in common sense that lead me to buy an XXL.  One thing troubling me is have do you carve it?


    im wondering how he got it out of there
  • saluki2007saluki2007 Posts: 4,646
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball


    It looks like the fire ring was removed to get it to fit in there.
    Large and Small BGE
    Morton, IL

  • GregWGregW Posts: 1,946
    edited August 8
    I would be afraid to cook something I've never cooked before for such a monumental occasion as a 70th birthday party.
    Now your forum name theeggcellentchef indicates that you certainly possess the skill set to pull it off. For me I would go the conservative fool proof pork butt route, and maybe ribs to make it a real celebration.
    If I was really set on a whole pig, I would certainly do at least one trial run.


    Birmingham, AL
  • speed51133speed51133 Posts: 152
    This inspires me to roast a pig next month. Debating on a spit over fire pit or the egg.  
  • speed51133speed51133 Posts: 152
    My local "pig guy" quoted me $290 for a 40lb hanging weight, fresh, slaughtered and dressed pig (delivered). It would be slaughtered the day before. Seems expensive but there really is nothing to compare it to. http://www.maplecreek-farms.com/
  • bubbajackbubbajack Posts: 328
    edited August 9
    $2.00 a pound here for whole hog. Most are in the 80 to 100 pound range.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,S, MM, Mini BGE, FireDisc.
  • Sea2SkiSea2Ski Posts: 3,548
    Suckling pig you say?  Got some small ones just the other week....

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • FoghornFoghorn Posts: 7,300
    lkapigian said:
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball



    I can get a pig at my favorite butcher and have been thinking about doing to celebrate my temporary lapse in common sense that lead me to buy an XXL.  One thing troubling me is have do you carve it?


    You can do a Pig Picking and just let the guests Pick off of it, I Split the skit @ the Spine and peel the skin down, it is basically all pulled pork so get in there with some heat resistant gloves and have at it....Depending on how many guests you have , you may want to do a Pork Butt and A couple racks of ribs and lay them around the dressed out pig, makes for a great presentation.
    Presentation like this if you have the time/bandwidth/cooking space. 


    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • lkapigianlkapigian Posts: 5,386
    Foghorn said:
    lkapigian said:
    this one was 62 pounds, not mine, i dont think i would go this big.  they cut 4 inches out of the spine and folded it, i believe its just sitting on a big foil ball



    I can get a pig at my favorite butcher and have been thinking about doing to celebrate my temporary lapse in common sense that lead me to buy an XXL.  One thing troubling me is have do you carve it?


    You can do a Pig Picking and just let the guests Pick off of it, I Split the skit @ the Spine and peel the skin down, it is basically all pulled pork so get in there with some heat resistant gloves and have at it....Depending on how many guests you have , you may want to do a Pork Butt and A couple racks of ribs and lay them around the dressed out pig, makes for a great presentation.
    Presentation like this if you have the time/bandwidth/cooking space. 


    is the way to do it^^^^^^^^^^^^^
    Visalia, Ca
  • speed51133speed51133 Posts: 152
    why does that skin look so disgusting?
  • Wow thanks for all the great feedback. I can’t wait to try it out!
  • CornfedMACornfedMA Posts: 213
    My local "pig guy" quoted me $290 for a 40lb hanging weight, fresh, slaughtered and dressed pig (delivered). It would be slaughtered the day before. Seems expensive but there really is nothing to compare it to. http://www.maplecreek-farms.com/
    That’s a pretty steep price. I live in Mass and the guy I get my pigs from starts at $4/lb. the price goes down as the weight of the pig goes up. So I get a 130 lb pig for around the same price you’ll pay for a 40 lb. 
  • speed51133speed51133 Posts: 152
    https://www.uwprovision.com/retail/stores/the-meat-market/
    Found a winner!
    They just quoted me 3.20 a pound hanging weight and fresh for a 41 pound pig. Yes, also cheaper the bigger the pig. I am actually scared of doing an open pit that it would not cook evenly. My outdoor fireplace is only 3 feet across. I just feel safer with the XL egg that I won't screw it up.
  • Party is this Saturday picking up a 15 lber this Friday! Any seasoning recommendations?
  • Offsets seem to be a better choice for pigs, trust me!

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • FoghornFoghorn Posts: 7,300
    Party is this Saturday picking up a 15 lber this Friday! Any seasoning recommendations?
    I've done a few small wild pigs that a friend shot at his deer lease.  We usually inject with a mixture of apple cider and apple cider vinegar because they are pretty lean and parts of them can dry out quickly.  I'm not sure what to tell you with a storebought pig, but it wouldn't hurt to inject.  I don't think I've ever heard anybody say they wish they hadn't.


    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • @Foghorn thanks. Do you still season the pig or does injection take the place of rub 
  • lkapigianlkapigian Posts: 5,386
    Rub the inside, inject the rest


    Visalia, Ca
  • FoghornFoghorn Posts: 7,300
    lkapigian said:
    Rub the inside, inject the rest


    This.  And use at least 50% apple juice... probably 75%.  The apple cider vinegar flavor can overwhelm.  I haven't done enough to decide on what ratio I like best - but I do know that pure apple cider vinegar is not the way to go.  We pulled the meat and mixed in some standard sweet nonvinegar BBQ sauce and it tasted very good, but prior to that the vinegar flavor was too strong in the meat.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Thanks. I probably should’ve mentioned I’m using the meat church injection which has salt. 
  • Any thoughts on throwing some potatoes in the cavity?  I feel like the juices would add nice flavor while the potatoes would prevent pig from collapsing 
  • lkapigianlkapigian Posts: 5,386
    Any thoughts on throwing some potatoes in the cavity?  I feel like the juices would add nice flavor while the potatoes would prevent pig from collapsing 
    It will slow your cooktime , so adjust as needed 
    Visalia, Ca
  • alaskanassasinalaskanassasin Posts: 2,011
    @theeggcellentchef Don't forget the pictures!
    South of Columbus, Ohio.
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