Suckling pig roast on the WSM

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Suckling pig roast on the WSM

Post  Don Marco on 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.








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.









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.





















Time to cut it up :












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

















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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Re: Suckling pig roast on the WSM

Post  bbq-devil on 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,

BBQ-Devil Twisted Evil
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Re: Suckling pig roast on the WSM

Post  Don Marco on 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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Re: Suckling pig roast on the WSM

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

That plate looks outstanding! cheers
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Re: Suckling pig roast on the WSM

Post  Mack on 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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Re: Suckling pig roast on the WSM

Post  Don Marco on 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 youŽd 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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Re: Suckling pig roast on the WSM

Post  Roxy on 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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Wow!

Post  ILBBQS.com on 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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