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Message
Picking up my whole suckling pig tomorrow
Posted on 11/20/17 at 4:42 pm
Posted on 11/20/17 at 4:42 pm
My wife's uncle hosts Thanksgiving every year, and we attend every other year, alternating with my family in NOLA. There are very serious food snobs at each gathering, but I was asked to do one of the proteins at the uncle's house this year.
Not to be outdone by the host's turkey, I've ordered a whole suckling pig from a local slaughter house. I plan to cook it on my BGE XL. The hog I have reserved is supposed to be 25 pounds, dressed. I asked that the spine and jaw be split, so that I can smoke/roast it butterflied.
I plan to go low and slow for about 4-5 hours, then release the hounds and bring the egg to molten lava temps for a few minutes to try to crisp the skin.
Oh... and I will brine it beginning Tuesday night through Wednesday night, then dry and rub with salt, pepper, and aromatics.
Thoughts, suggestions, prayers?
Not to be outdone by the host's turkey, I've ordered a whole suckling pig from a local slaughter house. I plan to cook it on my BGE XL. The hog I have reserved is supposed to be 25 pounds, dressed. I asked that the spine and jaw be split, so that I can smoke/roast it butterflied.
I plan to go low and slow for about 4-5 hours, then release the hounds and bring the egg to molten lava temps for a few minutes to try to crisp the skin.
Oh... and I will brine it beginning Tuesday night through Wednesday night, then dry and rub with salt, pepper, and aromatics.
Thoughts, suggestions, prayers?
7
Posted on 11/20/17 at 4:43 pm to GusMcRae
Take lots of pics?
Posted on 11/20/17 at 4:43 pm to GusMcRae
quote:
Take lots of pics?
Posted on 11/20/17 at 5:05 pm to GusMcRae
Consider dry brining as opposed to traditional wet methods.
Posted on 11/20/17 at 5:35 pm to GusMcRae
quote:
GusMcRae
quote:
Picking up my whole suckling pig tomorrow
I don’t suppose you’d be interested in renting it?
This post was edited on 11/20/17 at 6:21 pm
Posted on 11/20/17 at 6:39 pm to GeauxldMember
I have done many Cajun style pigs, but here is a Cuban style pig (aka Lechon asado) slightly different ingredients
LINK
LINK
Posted on 11/20/17 at 6:51 pm to rbdallas
Yeah, I think I've actually seen that link during my research.
I think I'm going to involve a lot of fruit, garlic, rosemary... more of a marinade than a brine
I think I'm going to involve a lot of fruit, garlic, rosemary... more of a marinade than a brine
Posted on 11/20/17 at 7:36 pm to GusMcRae
You can probably find/buy NARANGA AGRIA (bitter orange) and MOJO CRIOLLO (SPANISH MARINADE SAUCE-not mexican) in bottles in the store.
Posted on 11/20/17 at 8:32 pm to GusMcRae
When you get the skin real hot pour an ice cold beer over the skin. For some reason it hardens the skin and makes it crunchier.
Posted on 11/20/17 at 10:34 pm to GusMcRae
You sure the pig will fit whole in your XL? I have a 42" diameter brick oven and a 30lbs pig, smallest I can find for sale, barely fits inside.
Posted on 11/21/17 at 4:38 am to TigerTaco
quote:
You sure the pig will fit whole in your XL? I have a 42" diameter brick oven and a 30lbs pig, smallest I can find for sale, barely fits inside.
Yep, if it fits, I'd like to see pics. Might need to cut the legs at the knee.
Posted on 11/21/17 at 5:12 am to TigerTaco
quote:
a 30lbs pig
Ain't no suckling pig baw. They're about half that size.
Posted on 11/21/17 at 6:52 am to LSUballs
Shoat
Posted on 11/21/17 at 10:29 am to GusMcRae
You are gonna have trouble fitting that on your pit. I bought one smaller than that last year (20 lbs) and had to go do it on my buddy’s pellet cooker cause it wasn’t going to be close to fitting on my large BGE. Not even remotely close
Posted on 11/21/17 at 6:03 pm to dpd901
Well I have an XL. I've already determined the head will have to come off. The trotters are already off, and it's butterflied. If I have to, I'll cut in half at the waist, and stack it.
Posted on 11/21/17 at 8:10 pm to LSUballs
Sorry... that's the smallest I could get.
Posted on 11/21/17 at 8:13 pm to GusMcRae
Salt Lick rub (frick the haters... my fave on ribs)
Garlic
Lemons
Rosemary
OJ
Limeade
Posted on 11/21/17 at 8:16 pm to GusMcRae
Well... if Imgur isn't an approved site, I'm likely giving up on pics.
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