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Suckling Pig Large Egg
Comments
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Thank you,DarianGalveston Texas
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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!! -
theeggcellentchef said: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!!
Thank you,DarianGalveston Texas -
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!
MichaelCentral Connecticut -
fishlessman 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?
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 -
Doc_Eggerton said:fishlessman 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?
Visalia, Ca @lkapigian -
Doc_Eggerton said:fishlessman 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?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman 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 ballLarge and Small BGECentral, IL
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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.
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This inspires me to roast a pig next month. Debating on a spit over fire pit or the egg.XL BGE and Kamado Joe Jr.
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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/XL BGE and Kamado Joe Jr.
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$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,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Suckling pig you say? Got some small ones just the other week....
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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. -
lkapigian said:Doc_Eggerton said:fishlessman 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?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:lkapigian said:Doc_Eggerton said:fishlessman 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?Visalia, Ca @lkapigian -
why does that skin look so disgusting?XL BGE and Kamado Joe Jr.
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Wow thanks for all the great feedback. I can’t wait to try it out!
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speed51133 said: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/
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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.XL BGE and Kamado Joe Jr. -
Party is this Saturday picking up a 15 lber this Friday! Any seasoning recommendations?
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Offsets seem to be a better choice for pigs, trust me!
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theeggcellentchef said:Party is this Saturday picking up a 15 lber this Friday! Any seasoning recommendations?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@Foghorn thanks. Do you still season the pig or does injection take the place of rub
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lkapigian said:Rub the inside, inject the rest
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thanks. I probably should’ve mentioned I’m using the meat church injection which has salt.
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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
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theeggcellentchef said: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 collapsingVisalia, Ca @lkapigian
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@theeggcellentchef Don't forget the pictures!
South of Columbus, Ohio.
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