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Suckling pig roast on the WSM

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bbq-devil
Don Marco
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Suckling pig roast on the WSM Empty Suckling pig roast on the WSM

Post  Don Marco Sat Jan 12, 2008 7:49 pm

Howdy folks...

Heres todays Dinner :

A full (well, half "full") Back of a suckling pig.pig
I seasoned the roast with extra virgine olive oil, herbs de provence, garlic, kosher salt and fresh ground pepper.
Then cut the skin crosswise to get a crispy crust and prevent the roast from curling up.


Suckling pig roast on the WSM 57_pork_001_Medium_1

Suckling pig roast on the WSM 57_pork_002_Medium_1

Suckling pig roast on the WSM 57_pork_023_Medium_1

Then i put it on the WSM, added some Hickory and set the BBQ-Guru to 200 F. After 1 hour i basted the roast with a mix of EVO, fresh lemon juice and kosher salt.
Another hour later is basted again and added a foil pan with mushrooms and broccoli, both seasoned with EVO, kosher salt and fresh ground pepper.

Suckling pig roast on the WSM 57_pork_025_Medium_1

Suckling pig roast on the WSM 57_pork_026_Medium_1

Suckling pig roast on the WSM 57_pork_028_Medium_1

Suckling pig roast on the WSM 57_pork_024_Medium_1

Then i set the Guru to 375 F. The WSM reached the set temperature about 10 minutes later and held it steady, regardless of the cold wind and rain.

A little more than 30 Minutes later i opened the lid and had tears of joy in my eyes. Shocked
I really didnt expect it to come out THAT good.


Suckling pig roast on the WSM 57_pork_029_Medium_1

Suckling pig roast on the WSM 57_pork_030_Medium_1

Suckling pig roast on the WSM 57_pork_032_Medium_1

Suckling pig roast on the WSM 57_pork_033_Medium_1

Suckling pig roast on the WSM 57_pork_037_Medium_1

Suckling pig roast on the WSM 57_pork_038_Medium_1

Suckling pig roast on the WSM 57_pork_039_Medium_1

Suckling pig roast on the WSM 57_pork_041_Medium_1

Suckling pig roast on the WSM 57_pork_043_Medium_1


Time to cut it up :


Suckling pig roast on the WSM 57_pork_046_Medium_1

Suckling pig roast on the WSM 57_pork_047_Medium_1

Suckling pig roast on the WSM 57_pork_048_Medium_1

Suckling pig roast on the WSM 57_pork_049_Medium_1

Suckling pig roast on the WSM 57_pork_050_Medium_1

Sides were the veggies off the WSM and a salad mixed of salad greens, bell pepper, jalapeno, curled cheese, lime and lemon
I topped that with a dressing mixed of a store bought "american dressing", EVO and coarse ground chipotles
and then put some cracked macadamia nuts on top


Suckling pig roast on the WSM 57_pork_051_Medium_1

Suckling pig roast on the WSM 57_pork_052_Medium_1

Suckling pig roast on the WSM 57_pork_053_Medium_1

Suckling pig roast on the WSM 57_pork_054_Medium_1

Suckling pig roast on the WSM 57_pork_055_Medium_1

Suckling pig roast on the WSM 57_pork_057_Medium_1

Suckling pig roast on the WSM 57_pork_056_Medium_1


I already had quite a few hogs run over my grills in my life, but i must admit that this was by far the very
best i EVER had.
Crispy crust, the loin was tender as butter, the belly part was very juicy and the (little) meat between the tiny ribs was
breathtaking.

Cheers ,

DM
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Post  bbq-devil Sat Jan 12, 2008 8:38 pm

Goooiiiiiiil!!! That looks brilliant!!!

I have to try that. For how many people is it??? The "half full suckling back"???


Greets,

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Post  Don Marco Sat Jan 12, 2008 9:06 pm

The roast was about ~5 pounds and i think it would feed a maximum
of 4 people or 2 devoted grillers Twisted Evil

DM
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Post  bowhnter Sun Jan 13, 2008 12:23 pm

That plate looks outstanding! cheers
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Post  Mack Sun Jan 13, 2008 5:15 pm

Wow Marco, that's absolutely awesome dude!

Cant wait to do the one in my freezer now.
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Post  Don Marco Fri Jan 18, 2008 12:21 am

Mack wrote:

Cant wait to do the one in my freezer now.


Same here, cant wait to see you cook it on the excel.

If you want a crisp skin like that you should definately cut the skin like i did and use pleanty of coarse salt.Way more than you think you´d need.
The salt draws the moisture out of the skin and makes it "pop" up when you raise the temperature.

The seasoning with herbs de provence and olive oil/ lemon juice basting turned out really great as well.

Cheers,

DM
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Post  Roxy Fri Jan 18, 2008 10:48 pm

DM you are the master of the half piggy.

That looked out of this world. Too bad ya had to cook it on a WSM...

You do have a WSM stacker from what i remember... Razz
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Post  ILBBQS.com Mon Mar 03, 2008 1:12 am

That looks amazing! I have never tried a suckling pig...just might have to find one for this spring! What a Face
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