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Started By
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I'm planning on doing a cochon de lait, tips needed
Posted on 8/14/13 at 3:34 pm
Posted on 8/14/13 at 3:34 pm
I think I'm going to give a whole hog a try for a football game this fall. The local sheriff's department has a big ole, hole hog sized rotisserie that I can use, but I need to figure out where I'm going to get the hog from. Should I just see what the butcher can get? Or should I go all redneck and head down to the Dequincy sale barn I buy something that someone trapped? What size should I be looking for? I figure that should be based on the number of people I'm feeding, but I'm also assuming over a certain weight they start to lose some tenderness. Thanks for the input. 
This post was edited on 8/14/13 at 3:45 pm
8
Posted on 8/14/13 at 3:43 pm to Kingpenm3
IDK, but in for bookmark and when you do this you better post pics on here!
Posted on 8/14/13 at 3:45 pm to TyOconner
quote:
IDK, but in for bookmark and when you do this you better post pics on here!
Will do.
Posted on 8/14/13 at 3:45 pm to Kingpenm3
I wanted to do one as well. I doubt it would fit in my smoker though.
Really want to get one of those boxes
Really want to get one of those boxes
Posted on 8/14/13 at 3:50 pm to Kingpenm3
I think Bergeron's in Port Allen will prepare one for you. An alternative is a smaller whole suckling pig for the visual and several boston butt roasts smoked for several hours. You get a lot more useable meat that way.
People usually don't know how to carve a whole pig and destroy it leaving a lot of waste.
People usually don't know how to carve a whole pig and destroy it leaving a lot of waste.
Posted on 8/14/13 at 3:51 pm to Kingpenm3
don't dig your hole over or near a gas line, LaTech Frat party 1986, nothing bad happened but it was discovered during cleanup.
Posted on 8/14/13 at 4:07 pm to Kingpenm3
A true Cochon de lait is a suckling pig..
Not alot of choice on size is thats the way your going..
If you doing a pig roast... its not a cochon de lait.
Not alot of choice on size is thats the way your going..
If you doing a pig roast... its not a cochon de lait.
Posted on 8/14/13 at 4:54 pm to Kingpenm3
quote:
Dequincy sale barn
Where are you located? I've got a couple of places around Sulphur that you can get one ordered or my buddy gets them from Eunice area if I remember right, they are already stuffed and seasoned and packaged ready to go. We have gotten various sizes up to 85 lbs from there with no issues.
Posted on 8/14/13 at 5:10 pm to TorNation
Cook a big one. If u cant trap one, buy a sow an scrape it....
Dont need no stinkin prepoed pig!
Dont need no stinkin prepoed pig!
Posted on 8/14/13 at 6:43 pm to Kajungee
This is true. We had this thread yesterday. A suckling pig is no more than six weeks old and no more than 12 pounds. And I've even heard it said not over 7 pounds.
Rouchers in Plaquemine 687-4258. They buy them and keep on concrete pens in the back feeding on corn to clean them out. Probably the smallest is about 20. I've cooked as big as 150 or so but that shite keeps you up all night. I like to vertical rotisserie about 50 lbs. I put on about 7 am and it's done by around 2 or 3. And that's plenty of meat. Just tell everyone else to bring sides, buns, sauce, slaw etc...
I think about $2.79 a pound. Decuirs off Rougon road can get them if you give him a week. He gets them out of Mississippi. About the same price.
Any others around here are frozen which I do not like. Keep the head on unless you are making head cheese. And don't pay extra money for them to rub a bunch of Tony's into it. Just use whatever you have and save that cash.
Rouchers in Plaquemine 687-4258. They buy them and keep on concrete pens in the back feeding on corn to clean them out. Probably the smallest is about 20. I've cooked as big as 150 or so but that shite keeps you up all night. I like to vertical rotisserie about 50 lbs. I put on about 7 am and it's done by around 2 or 3. And that's plenty of meat. Just tell everyone else to bring sides, buns, sauce, slaw etc...
I think about $2.79 a pound. Decuirs off Rougon road can get them if you give him a week. He gets them out of Mississippi. About the same price.
Any others around here are frozen which I do not like. Keep the head on unless you are making head cheese. And don't pay extra money for them to rub a bunch of Tony's into it. Just use whatever you have and save that cash.
Posted on 8/14/13 at 6:50 pm to Btrtigerfan
If the pig is cooked properly there is no carving. It's just pulling off the bones and I don't think anyone can screw that up.
Posted on 8/14/13 at 7:03 pm to TorNation
Rabideaux's in Iowa does them also. Has worked well for me in the past
Posted on 8/14/13 at 8:56 pm to Kingpenm3
U can order them from The Eunice Superette. You can google and get the phone #
Posted on 8/14/13 at 9:27 pm to Kingpenm3
U n br area? Im happy to show u how to scrape one.... Keeps the cracklins and meat pulls off de bone like mentioned above
Posted on 8/15/13 at 8:14 am to bossflossjr
Thanks for all of the help. I'm in SW Louisiana, and it looks like there are plenty of options around here, Eunice, Iowa, Sulphur, to pick up ready to go hogs. Like someone mentioned, it's not the prep that I'm worried about, it's the hogs diet leading up to the prep.
Posted on 8/15/13 at 8:18 am to Kingpenm3
And I'll add this picture for inspiration. It's from the cuchon du lait festival in Mansura:
(I looked for the other recent thread and couldn't find it. A link or thread title would be appreciated.)
(I looked for the other recent thread and couldn't find it. A link or thread title would be appreciated.)
Posted on 11/15/13 at 9:08 am to Kingpenm3
Doing one next weekend and need tips on how to cook it. (specifics please)
Paging Martini
Paging Martini
Posted on 11/15/13 at 9:26 am to More beer please
Not sure how you plan on cooking it, but here's a pig cooking thread for cooking one on a pit.
A pig cooking thread
A pig cooking thread
Posted on 11/15/13 at 9:32 am to LSUballs
quote:
Not sure how you plan on cooking it
Well thats where I need opinions. My smoker may be big enough for a suckling. But not sure how that would work with the sidebox, and barrel might be too small for direct heat.
Posted on 11/15/13 at 9:34 am to Martini
I could very easily eat myself to death on the fat cap/skin of a roasted pig, the sound of arteries hardening would be easily heard by everyone in attendance.
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