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Whole Pig on XL
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Grillin & Chillin
Posts: 733
Has anyone tried or done a whole pig on the XL I will try to post link to video below I found of whole pig on Primo which has 400 sq inches grill.
http://www.youtube.com/watch?v=2vlX2zTd1bQ&feature=player_embedded
http://www.youtube.com/watch?v=2vlX2zTd1bQ&feature=player_embedded
BGE'er since 1996
Large BGE 1996, Small BGE 1996, Mini BGE 1997
Comments
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YES!
rzrrob did one 40#'s this past 4th. 225F indirect about 14 hours. Think a 50-55 pounder would fit without much room left over.
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http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=916956&catid=1
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http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=918338&catid=1
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http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=918621&catid=1
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http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=919641&catid=1 -
Next time try a larger pig. LOL Ricardo
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Nice Beli! Should have know you would have done one already, thanks for pic'sBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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That's a great pic Richard....Just the right time of year too!!! AWESOME :laugh:Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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I am doing 1 on Saturday/Sunday for a Hog Roast competition. Most of my competition are professional companies with gas machines who do hog roasts regularly for weddings, parties and so on.
My pig is about 60 pounds at the moment, with the head and trotters on so it will be an interesting butchering exercise to make him fit.
My plan is to rub the inside of the cavity with a rub of some kind(I cant get Dizzy Pig or any of the other popular rubs here in Ireland, so will have to make my own), and then fill the cavity with carrots, appleas and other flavourings. I expect to cook the pig for about 15/16 hours in a large egg. I will have to take out the top half of the egg liner to make him fit. I will put the plate setter on top of the grate box, and then put in the grid, and cook my pig on the grid. I reckopn I will need to refill the charcoal 2 or 3 times during the cook, because I wont have the space for the amount of charcoal that I will need.
Any ideas as to how I can easily get the pig, grate and plate setter out of the egg to ad the extra lump?
Anyway, I will try and get plenty of photos and update everybody next week.
This is my biggest cook to date, I have done 35 pound lambs a few times but never a whole pig.
Any suggestions welcome, from anybody.
Greetings from Ireland., Roger -
I don't think you'll have to refill at all. Fill it up so your lowered platesetter is actually resting on the coal a bit, then she'll go the 15 hours you need. I would sure think anyhow. My small will go that long without an issue.
The best of luck to you.
Cold beers and your set -
Hi Adam, I would like to think so, but I have never cooked for so long on such a small load of lump before. I will certainly be using the biggest pieces I can find, and will spend a little time arranging the charcoal so that I get the maximum amount in the space available.
I think a very long night sitting up watching the egg, at least we will have warmth, I just hope it stays dry also.
Greetings from (very showery) Ireland, Roger -
Just be sure you have a nice mix of medium and small pieces of lump as well. and wood chunks. The lump needs to be touching in order for it to pass from one lump to another lump in a slo n low cook. But big ones IMO help with the needed airflow throughout the night. Very dense lump can also be a big factor in a long burn. I use Wicked Good Lump
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Yeap.......but don't forget, the official weight for a lechón (pigglet) is between 4.5 & 6.5 kgs. alive ( from10 to 14 pounds) & its maximym age would be 21 days maximum, this will ensure an excellent taste.
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You are doing this in a large (not an XL), right???
Please, please, take pictures and post once you get that animal to fit in there!
Thanks,
Don -
Yes, it is on the large. I am confident it will fit in, so hopefully I will be able to post some photos on Monday.
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