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Suckling pig and egged pulled pork for a Christening.

Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
My friend was having a Christening for his son. He thought it would be cool to serve pulled pork right after the service at the church. ~70 people. 
I told him - count me in!

Then he tells me he would like to have a whole pig. 

Well, this is a cook with a lot of firsts for me.  
First whole pig, fist rotisserie pig, and a new grill at a new location. 

So let’s get started. 

As a backup, I cooked 50lbs of shoulder in the egg. This was the first of two batches:




Procuring to pig: 
Let me tell you, there is nothing like taking the spit to the farm and laying it on a live pig to make sure it would fit. That felt wrong, but we needed to make sure it would fit. We got a pig 45 lbs live, 31 lbs hanging. 

Thursday and got it all cleaned up and scraped. 


Overnight Friday I brined it with a little garlic powder:


Saturday afternoon I got him tied up and mounted on the rotisserie. 


This morning it went on the rotisserie at 9 am. 


This is him at 12:30:


Just about to come off:


Off the grill at 2:45 for a 45 minute rest. 



It turned out so succulent.  I got rave reviews, and I have to say that I surprised myself at how well it turned out.


Question to those who have done this. How do you keep the back from collapsing when cooked in this position?

Thanks for looking! 
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------

Caliking said:   Meat in bung is my favorite. 
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Comments

  • td66snrf
    td66snrf Posts: 1,838
    @Sea2Ski Your cook is amazing. That's quite the outdoor kitchen you were cooking in.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Outstanding is all I got for this cook. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • northGAcock
    northGAcock Posts: 15,171
    Gawjus!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Canugghead
    Canugghead Posts: 12,038
    edited November 2019
    Wow. And speaking of setup, two Lynx, wfo and what else?
    Never done whole hog, may be stuff the belly with loin and seasoning like a porchetta, to hold the shape?
    canuckland
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  • YukonRon
    YukonRon Posts: 17,075
    Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow.Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. WowWow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. Wow. You killed my man.....hero status from now on.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Botch
    Botch Posts: 16,170

    OINNK!!!  And Wow!  

    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,602
    Damn.....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SGH
    SGH Posts: 28,835
    Sea2Ski said:
    Question to those who have done this. How do you keep the back from collapsing when cooked in this position?
    Tuck their hind legs forward to support the mid and lower back and they will not collapse. 

    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. 

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  • SGH
    SGH Posts: 28,835
    On a separate note, outstanding cook brother Ski👍

    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. 

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    @td66snrf and @Canugghead that kitchen was at a church.  Here is a picture from a bit further back and a closeup of the WFO. We did not cook anything in the oven, but used it to toast the rolls. I mean - it was there - why not play with fire? 

    I originally wanted to cook the pig in the oven, but we did not have a roasting pan big enough and with enough holding capacity for all the drippings. I bet we got 3/4 - 1 gallon if drippings from that little guy

    Also, I too thought about chopping up some shoulder and stuffing the belly with it and make a type of porchetta, but I had no idea how that would affect the timing of the cook.  In hindsight, I think loosely stuffed, it would have worked fine. 


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Thanks @SGH.  We will have to play with doing that the next time.  There will be a next time, because it really was delicious.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,375
    Such a bada$$ effort and result!  Great job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,835
    Sea2Ski said:
    Thanks @SGH.  
    My pleasure brother Ski👍

    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. 

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  • caliking
    caliking Posts: 18,838
    If that’s the church’s outdoor setup, I may have found religion. 

    And for the record, I would never have doubted that you would be the one who could pull that cook off in spades. Very well done , sir. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks phenomenal brother!  
    ______________________________________________
    I love lamp..
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  • bucky925
    bucky925 Posts: 2,029
    Beyond impressed is a huge understatement !!!!

    Be careful when following the masses. Sometimes the M is silent.

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  • bubbajack
    bubbajack Posts: 1,132
    Impressive...to say the least. Killed it!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • johnmitchell
    johnmitchell Posts: 6,742
    Fantastic post..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • alaskanassasin
    alaskanassasin Posts: 8,136
    Wow I bet you have been elected to cook for more gatherings! Looks great 
    South of Columbus, Ohio.


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  • lkapigian
    lkapigian Posts: 11,108
    How did I miss this, awesome cook and we'll played @Sea2Ski!!

    Side note , I've done a hand full of these this size, have not had the back collapse however I do not rotisserie , just sit them on the grate 
    Visalia, Ca @lkapigian
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  • FarmingPhD
    FarmingPhD Posts: 847
    Turned out awesome!  Do anything with the drippings?
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    @lkapigian, I think the back collapsed because we had to “adjust” it to fit. What I can say is the meat fell off the bone like you want it too. I was wondering if maybe If it was overcooked that is why it collapsed?  And what are your thoughts of stuffing it with a cut up pork shoulder next time? Maybe into 1-1.5 in cubes?  just a thought....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    FarmingPhD said:
    Turned out awesome!  Do anything with the drippings?
    @FarmingPhD no I did not. I was concentrating on just getting the pig done properly.  Not sure what I would have done with the drippings. I know there was a lot of fat.  What would you have done? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,108
    @Sea2Ski , you could but may change to outcome, realistically those pigs are like the "for looks" pillows on the bed...people want to see the pig....it makes for good pickings but for a large party not so much....we do ribs and pulled pork and dress around the pig with it...im doing another for a luau in a couple weeks
    Visalia, Ca @lkapigian
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  • FarmingPhD
    FarmingPhD Posts: 847
    Sea2Ski said:
    FarmingPhD said:
    Turned out awesome!  Do anything with the drippings?
    @FarmingPhD no I did not. I was concentrating on just getting the pig done properly.  Not sure what I would have done with the drippings. I know there was a lot of fat.  What would you have done? 
    No idea what to do with it and why I asked.  It smells great and seems like it would be good for something but I don’t have any good ideas.  Really cool cook, full sized market hog (~240 lbs live) over a pit is on my bucket list and would love to creat some cool sides from byproducts of the cook.
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  • johnmitchell
    johnmitchell Posts: 6,742
    FarmingPhD said:
    Sea2Ski said:
    FarmingPhD said:
    Turned out awesome!  Do anything with the drippings?
    @FarmingPhD no I did not. I was concentrating on just getting the pig done properly.  Not sure what I would have done with the drippings. I know there was a lot of fat.  What would you have done? 
    No idea what to do with it and why I asked.  It smells great and seems like it would be good for something but I don’t have any good ideas.  Really cool cook, full sized market hog (~240 lbs live) over a pit is on my bucket list and would love to creat some cool sides from byproducts of the cook.
    Bacon grease soap.... I'd buy some... ;)
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Very cool @lkapigian. I would love to see the presentation. Post up pics!!   Our pig looked good for about 30 minutes, then it was torn into like a goldfish in piranha tank. Picked apart to there was nothing left.... 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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