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Started By
Message
How to cook a whole pig???
Posted on 1/6/16 at 12:40 pm
Posted on 1/6/16 at 12:40 pm
Friend just brought me a whole wild pig. Only about 22 lbs.
skinned and gutted, no head. Anyone have suggestions on how to cook it? Smoke it? very little fat, youngster piglet.
TIA
skinned and gutted, no head. Anyone have suggestions on how to cook it? Smoke it? very little fat, youngster piglet.
TIA
7
Posted on 1/6/16 at 12:59 pm to sstig
Inject it, season the outside. slow and low on a charcoal pit.
Posted on 1/6/16 at 1:05 pm to Motorboat
Motorboats right....i dont inject tho
U can dry rub it, smoke an hour or so on a pit, then put in a big aluminum pan and finish on indirect heat or in the oven
225-250 degrees or so
Very little fat because they skinned it and not scrape....
U can dry rub it, smoke an hour or so on a pit, then put in a big aluminum pan and finish on indirect heat or in the oven
225-250 degrees or so
Very little fat because they skinned it and not scrape....
This post was edited on 1/6/16 at 1:07 pm
Posted on 1/6/16 at 1:25 pm to sstig
Smoke it!
Posted on 1/6/16 at 3:11 pm to sstig
go to a butcher shop and get some pig skin
season the piglet like you like, put it o the cool end of your grill, cover with the skin, then let it go to 180 or 190
last 1/2 hr or so pull the skin off
season the piglet like you like, put it o the cool end of your grill, cover with the skin, then let it go to 180 or 190
last 1/2 hr or so pull the skin off
Posted on 1/6/16 at 3:19 pm to Motorboat
quote:
Inject it, season the outside. slow and low on a charcoal pit.
This. Or brine it overnight, dry it, season and smoke it on the pit.
Posted on 1/6/16 at 3:25 pm to sstig
Balls has had some nice threads with whole pig.
Posted on 1/6/16 at 4:13 pm to sstig
22 lbs? Damn, did he shoot it straight outta the womb, or kill a pregnant hog?
If i was being conservative, i'd inject it with a little apple juice, rub the outside, and smoke it on indirect heat with apple and hickory. Lay some bacon on the outside if the skin is too lean.
If I was feeling a little frisky, I'd inject with some Cuban Mojo marinade, baste with the same, and cook on indirect heat with some mesquite coals ... then serve with some black beans and rice and maybe even some yuca with garlic sauce.
If i was being conservative, i'd inject it with a little apple juice, rub the outside, and smoke it on indirect heat with apple and hickory. Lay some bacon on the outside if the skin is too lean.
If I was feeling a little frisky, I'd inject with some Cuban Mojo marinade, baste with the same, and cook on indirect heat with some mesquite coals ... then serve with some black beans and rice and maybe even some yuca with garlic sauce.
Posted on 1/6/16 at 4:28 pm to unclebuck504
22lbs, gutted with no head is a pretty good size shoat. Ive cooked them way smaller. I would inject or brine and smoke low and slow. An offset smoker would work well. Being a wild pig I wouldnt try to get too high of an internal temp. Get around 160 in the hams and pull it.
Posted on 1/6/16 at 4:34 pm to sstig
cut the butthole out. seriously.
Posted on 1/6/16 at 5:51 pm to BRgetthenet
Gotta do a couchon de lait with crispy skin
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