Suckling Pig

Hey guys!
Planning to do a whole suckling pig (10Kg/ 22lbs) for Christmas this year, want to hang it from it's back legs from the ProQ's lid... anybody ever done one?


Daughter being a vegetarian is horrified, needless to say

Hmmm...


Thats gonna be a spectacular cook.
How many Stackers are you gonna use ?

I think with more than 3 Stackers, the temperature would vary a bit too much from bottom to top.
Thats okay for cooking various dishes, but for the pig i would consider turning it upside down halfways through the cook.

Daughter being a vegetarian is horrified, needless to say

You sure its your daughter ?
How bout you tell her its a pig made of tofu ?


DM

Marco, I was hoping the new 20" prototype will be here in time, if so I'll do it on there, otherwise, I think it will fit on the Frontier with 3 stackers (maybe 4).

I've told my daughter she can have the apple that'll come from between it's teeth

Important :

I dont think hanging it from the legs only is a good idea. The Meat gets softer and tender while it cooks,
and late into the cook it might just fall apart. Having the pig sit in the water pan is not what you want for christmas.

How bout you give Doru a call, i think he cooked a pig or two in his life.

DM

Don Marco wrote:Important :

I dont think hanging it from the legs only is a good idea. The Meat gets softer and tender while it cooks,
and late into the cook it might just fall apart. Having the pig sit in the water pan is not what you want for christmas.

How bout you give Doru a call, i think he cooked a pig or two in his life.

DM

I'm hoping the hamstrings will be tough enough and I'll tie it real good.

Doru... he cooks them the wrong way up for me

I've told my daughter she can have the apple that'll come from between it's teeth

Wow, i guess shes sooo proud of daddy...


Any more information on the 20" model ? You know, theres a freak in germany who´d buy it blind

DM

Should be here 1st week of December, I'll post some pics as soon as it lands.

I have never done it, but could you attach it to wire mesh, and hang the wire mesh? Then if you want to flip it, all you have to do is unhook and rehook the wire mesh.

bowhnter wrote:I have never done it, but could you attach it to wire mesh, and hang the wire mesh? Then if you want to flip it, all you have to do is unhook and rehook the wire mesh.

Mike that sounds like a good idea, but I was also thinking of 2 other possible ways:
1. Drill through the hip bones and pass the hanging wire through there.
2. Run a wire (thick) that is attached to the neck, follow the back bone and pass the wire out of the exhaust.
Once I have the critter, I'll do some experimenting with the tying options.

The last one I did in a pit I wrapped it in chicken wire. When it was done we just grabbed each end with a hook and pulled it out of the pit. Make sure you have enough wrapped around the body so that it acts like a "chineese finger handcuff". I left a good 2 feet out on each end then flattened it and folded the ends back onto itself in 4" triangle sections until it was close to each end. It gave us a good purchase location so that the hooks did not rip the wire.

Put plenty of fresh pineapple & baby onions inside the pig cavity before you wrap it up. Besides adding flavor, they make a nice side dish for the table. I string the chunks together with a large needle and dental floss, then tie the ends together like a necklace. Much easier to remove after cooking.

Sweet smoke, U.J.

Great advice UJ and the pineapple sounds like a winner.

bowhnter wrote:I have never done it, but could you attach it to wire mesh, and hang the wire mesh? Then if you want to flip it, all you have to do is unhook and rehook the wire mesh.

Sounds like the same advice I gave you Ian...

I guess great minds think alike...

All good advice guys

I have secured the purchase of the piglet, and he should be winging his way down to me shortly... now just to await the arrival of the new ProQ Excel 20 and I can start cooking

Cooking with the Excel 20???? Show Off. Or should I say . . . Show IT off?
U.J.

Did you get to do this??

Mike, the pig has landed, but I'm just waiting for the modified bits of the Excel to come from the factory (should be mid Jan), then I'll give it the real test.

Right it's prepped and ready to go, will get the fire lit under her in the morning

Ooooooooooooolaweeeee. Does that look good!! Can't wait to see the finished feast!!!
U.J.

It's ok for the pig, but don't keep us hanging. We want pics.

It looks great, any chance of sending some over to France!!!!!
The full recipe plus cooking times would be appreciated.
Funnily enough the local "Chasse" (Hunters) had already mentioned that they could supply me with a suckling wild boar, all I need now is the BIG Smoker!!
Have fun
Pete

Mac
The other half is very impressed!! as well
Wghere did you get the beast from is what she wants to know!!
Pete

From what I understand, Ian was out for a walkabout and he came across the beast rooting in some ones garden...

A quick thrust with his trusty spear and the piggy was dispatched and soon to be ready for the smoker..

FRENCHPETE wrote:Mac
The other half is very impressed!! as well
Wghere did you get the beast from is what she wants to know!!
Pete

The piglet enjoyed a happy (although short)upbringing on a local farm, in fact it took me 3 weeks to locate the critter, as we fully support the use of free range and what I call happy animal meat.
As soon as I've tasted the piglet, I will post some pics and instructions (that's if it tastes good).

Hi Mack

How long did you end up cooking the pig for and did you get a crackling on it? In fact any cooking details would be appreciated as I would like to try this myself.

Thanks
rob

Hi Rob,

The piglet was cooked for 8hrs (go by an internal temp of 65°C (150°F) )... crackling on a suckling pig is difficult, as the skin is really thin and it does not have a thick layer of fat underneath.