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-   -   Suckling Pig on XL BGE Help?? (http://www.bbq-brethren.com/forum/showthread.php?t=108258)

ColoradoGuy 06-06-2011 09:55 PM

Suckling Pig on XL BGE Help??
 
Well, this is quite a way to make my first post here---needing advice.

I have an XL BGE that I obtained about 3 months ago. It has been great fun and I've learned quite a bit using it. I read somewhere that the XL is perfect for a 35-40# suckling pig. Since I'm a pig virgin, a Cajun buddy of mine is going to help me with the roast. HOWEVER, he has no experience with a BGE.

I read 2 separate recipes, one stating 8 hours, the other 18 hours. I severely need guidance so I don't loose my reputation for being a fairly good cook. I am even unsure of the cooking temperature.

Are there any of you much more experienced brothers and sisters that could shed some light on this conundrum for me? Your input would be greatly appreciated, and I'll even send you an invitation!

Thanks in advance for your help!

Jim

Hoss 06-06-2011 10:34 PM

Hope this helps.I would cook 250 "Dome",be sure to calibrate your thermometer before the cook.
PLEASE read the entire post.
http://www.eggheadforum.com/index.ph...102001&catid=1

ColoradoGuy 06-06-2011 11:08 PM

Thanks
 
Hoss,

This is greatly appreciated. 325 certainly doesn't seem "low and slow" to me. This will help greatly. My Cajun friend injects his pig with marinade, so look for some response addressing this, too.

Many thanks. If you want to come to Colorado for some pig, let me know!:thumb:

Jim

Gore 06-06-2011 11:24 PM

In Spain they cook these in a wood-burning oven in clay casserole pans (sometimes whole, sometimes cut in quarters). These are some small ones I happened to take pics of.

http://i613.photobucket.com/albums/t...1/IMG_6559.jpg

When I've checked the temps, they've generally been around 350*. The results are mouth-watering. They are juicy and oftentimes they cut them up with the side of a plate to show how tender they are.

http://i613.photobucket.com/albums/t...1/IMG_6627.jpg

I believe the preparation is extremely simple, just salt. I don't think the cooking time is more than a few hours. This is not exactly what you have in mind, but it is on my to-do list for my Primo.

R2Egg2Q 06-06-2011 11:48 PM

Here's a couple more links:

Looks similar to what Gore was describing:
http://www.eggheadforum.com/index.ph...628532&catid=1

a small one:
http://www.eggheadforum.com/index.ph...423276&catid=1

and a much larger one:

http://www.eggheadforum.com/index.ph...576075&catid=1

Good luck! Please keep us posted on how it goes or better yet share some pics.

Gore 06-07-2011 04:47 AM

Thanks John,
That first link is exactly what I am describing. Segovia, Spain is THE place to get roast suckling pig. Ask any Spaniard where to get suckling pig and they will say Segovia. I personally know people who have driven hundreds of miles just to go there for it. While the Meson de Candido is famous for it, many Spaniards prefer the "Jose Maria" tucked around the corner. It is truly amazing. My eldest was not even one year old at the time and when they brought out the pig, she kept pointing and saying, "dog!" as "pig" was not yet in her vocabulary. While eating it she kept saying, "mmmmm, dog!" The pics above were taken at other restaurants.

ColoradoGuy 06-07-2011 09:30 AM

Thanks
 
Gore,
Those pictures are mouth watering! Thanks for the info. I'll report back as to what method, and the outcome!

Jim

ColoradoGuy 06-07-2011 09:35 AM

More Thanks
 
John,

I am salivating awaiting my maiden voyage with pig and egg!

Thanks so much for the tips!

Jim


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