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
Suckling Pig Large Egg
Comments
-
awesome, i appreciate it. do i need to turn it or open it up?XL BGE and Kamado Joe Jr.
-
It will come dressed, they are small enough you can split it with a knife to open it up a bit to make rubbing it easier, but not necessary,,I find it easier to inject from the inside as the skin can be a bit tough for some needlesspeed51133 said:awesome, i appreciate it. do i need to turn it or open it up?Visalia, Ca @lkapigian -
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.
-
The only time I open one up that small is on my Caja China, otherwise I leave the as is , you should not have to rotate but that will depend on how the cook is going, I have even pulled and foiled the whole thing for a softer skin....those small pigs have not much fat to make good cracklins ( yours may vary )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 -
I flipped mine halfway through and also injected from the inside.
-
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.
-
Had that happen once to late to get another as it was there and day of pick up I had the room,so ran,with it....paiid the sucking pricespeed51133 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.
-
-
-
Nice pig and even nicer deck with that view!
-
Had to cut off the head with a wood saw...it wouldn't fit!XL BGE and Kamado Joe Jr.
-
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...
-
Still cook that head if you can,speed51133 said:Had to cut off the head with a wood saw...it wouldn't fit!Visalia, Ca @lkapigian -
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. -
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
-
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.
-
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. -
-
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
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum