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Started By
Message
Where can I buy a dressed suckling pig?
Posted on 2/15/13 at 12:27 pm
Posted on 2/15/13 at 12:27 pm
Want something real small that I could fit on my BGE.
4
Posted on 2/15/13 at 12:28 pm to dpd901
Where do you live?
Never mind, I see you in Thibodaux, if that is correct call Verduns Meat Market in Raceland. They can get them. If not they will most certainly point you in the right direction.
Never mind, I see you in Thibodaux, if that is correct call Verduns Meat Market in Raceland. They can get them. If not they will most certainly point you in the right direction.
This post was edited on 2/15/13 at 12:30 pm
Posted on 2/15/13 at 12:29 pm to dpd901
I have a large. Live in Thibodaux, but would be willing to drive.
Posted on 2/15/13 at 12:30 pm to dpd901
I'll come sample if you need an extra sampler.
Posted on 2/15/13 at 12:36 pm to CHEDBALLZ
You planning on smoking it?
I've got a 22 inch Weber Smokey Mountain and want to do a sucking pig soon, but think a cajun microwave would be better to get the skin crispy
I've got a 22 inch Weber Smokey Mountain and want to do a sucking pig soon, but think a cajun microwave would be better to get the skin crispy
Posted on 2/15/13 at 12:38 pm to PBeard
Probably won't smoke. Was gonna just use Charcoal and let the heat get clear before putting the pig on. Want more of the traditional roasted flavor.
Posted on 2/15/13 at 12:42 pm to CHEDBALLZ
quote:
CHEDBALLZ
Ched,
just saw your edit. Thanks! I forgot about Verdun's. Think we had gotten a pig from there years ago.
Posted on 2/15/13 at 12:44 pm to dpd901
Robinson's meat market. Rayvegas LA.
Posted on 2/15/13 at 12:50 pm to dpd901
quote:
just saw your edit. Thanks! I forgot about Verdun's. Think we had gotten a pig from there years ago.
No problem, for as shitty of place as it is, he sure does have what you need.
Posted on 2/15/13 at 12:53 pm to CHEDBALLZ
You mean SHE has what you need. Chief butcher at Verduns is the late founder Boozys daughter. If you don't want to drive to Raceland, try Bourgeois on Canal toward Schriever.
Posted on 2/15/13 at 1:02 pm to hungryone
F it is fifteen miles. If you can construct a means of elevating said suckling over the heat source for the cooking time that little bugger will make some people have a heart attack from eating it. The skin will be crispy but not burnt matter, and the meat will be moist and tender as hell. A barrel pit will allow you to pull it off easily. What part of Tippy do you live in?
Posted on 2/15/13 at 1:18 pm to CITWTT
Abby Area. I can use the plate setter to create indirect heat. I'm sure I can crisp up the skin by raising the temp at the end. Not sure when I'll tackle this. I was just getting my ducks in a row for when I do.
Thanks for the advice. I wasn't sure Bourgeois would handle that kind of thing. I could definitely check there too.
Thanks!
Thanks for the advice. I wasn't sure Bourgeois would handle that kind of thing. I could definitely check there too.
Thanks!
Posted on 2/15/13 at 1:48 pm to dpd901
Grew up on Ridgefiels Avenue, and then moved into the biggest house in the club by the country club.
Posted on 2/15/13 at 1:50 pm to CITWTT
Are your initials BD and are you an attorney?
I grew up on Farifield Dr. in the club.
I grew up on Farifield Dr. in the club.
This post was edited on 2/15/13 at 1:55 pm
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