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Suckling Pig Large Egg
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Comments
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awesome, i appreciate it. do i need to turn it or open it up?XL BGE and Kamado Joe Jr.
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speed51133 said:awesome, i appreciate it. do i need to turn it or open it up?Visalia, Ca @lkapigian
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I meant while it is cooking, do I need to rotate it or do I need to lay it in the egg with the rib cage spread open?XL BGE and Kamado Joe Jr.
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speed51133 said:I meant while it is cooking, do I need to rotate it or do I need to lay it in the egg with the rib cage spread open?Visalia, Ca @lkapigian
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I flipped mine halfway through and also injected from the inside.
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the pig supplier called me this morning to confirm I wanted a 175 lb pig this friday.
I was like, WTF?!?! I ordered a 45lb!!! He said no problem, he will update it.XL BGE and Kamado Joe Jr. -
picking up the pig in a few hours! just bought a 150 quart cooler to brine it and store it over night. it goes in the XL egg tomorrow morning.XL BGE and Kamado Joe Jr.
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speed51133 said:the pig supplier called me this morning to confirm I wanted a 175 lb pig this friday.
I was like, WTF?!?! I ordered a 45lb!!! He said no problem, he will update it.Visalia, Ca @lkapigian -
Just picked up the pig. Ended up being 66 pounds. They also had the kick Ash basket for the XL Price at$70 for the stainless steel. I scored that too because I couldn't pass up the priceXL BGE and Kamado Joe Jr.
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Nice pig and even nicer deck with that view!
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Had to cut off the head with a wood saw...it wouldn't fit!XL BGE and Kamado Joe Jr.
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Nice view! Can’t wait to see how this one turns out - nothing better than picking meat off a whole hog, but never done a suckling pig myself!DFW - 1 LGBE & Happy to Adopt More...
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speed51133 said:Had to cut off the head with a wood saw...it wouldn't fit!Visalia, Ca @lkapigian
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Man, I was freaking out at 4am when it wouldn't fit. Feeling a time crunch I just cut it off and tossed it aside. I didn't think of oven cooking it until hours later. Too late in my opinion. I'm getting ready to turn it soon. It's been on since 5 am central at 250. I have a probe in one ham and in one front leg. The ham is 96 right now. The front leg is 118. .XL BGE and Kamado Joe Jr.
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I’d still cook it even if after, it has some of the best meat , heck out it in after you take the pig offVisalia, Ca @lkapigian
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Really? That long after?? It's been 7 hours and it's been in a plastic bag outside. I tried to turn the pig and said forget it! The leg pulled right off trying to roll it over. The skin is a nice golden brown but tough like leatherXL BGE and Kamado Joe Jr.
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Well, some closing thoughts...
I brined the pig with about 30lb of ice and 100 quarts of water. I left it in the brine for about 11 hours. I fired up the egg at 4am and got it to 250. By 5am I had the headless pig on the grates and the dome closed. The ham was measuring 29 degrees F and the shoulder was 30.
It took about 3 hours to get the ham up to 70.
By 1:30PM the ham was only 160F. I waited until 2pm and cut it up at like 163 or so. I simply could not wait.
ALL the online time estimators were incorrect. Probably because of the ice bath, but all the websites I read told you to brine it for days in ice. Lesson learned I guess. If the pig would have been room temp, it probably would have been done around noon.
It was still very moist and tasted awesome. The shoulders cooked to about 175 and they were perfect. The hams were a bit more solid, but honestly it tasted so good.
I don't think I will do another whole pig. I think two butts and a shoulder would be perfect and way easier.XL BGE and Kamado Joe Jr. -
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I don't think I will do another whole pig. I think two butts and a shoulder would be perfect and way easier.
Yup, sucklings are mainly for "Effect" great to do,but cook a Butt and Ribs with it for presentation...Great job an thanks for sharingVisalia, Ca @lkapigian
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