Whole Suckling Pig in my ProQ Excel 20

MadCityJim · 06-01-2010, 12:32 PM

I ordered a 20 lb suckling pig from my butcher. I stuffed it with pineapple, onions, peppers, garlic, ginger, and some fresh herbs. I filled the charcoal basket 2/3 full and lit 2 chimneys full of charcoal and dumped them in.

I had run a SS wire through the pig from the mouth to a hook in the butt end before stuffing. I used that hook to hang the pig from the bar in the lid of the smoker.

(add to wine to the drip pan so I can make gravy with the drippings)

Once I got the unit together and the pig inside, the temperature ran between 250 and 275 (seemed to depend on the sun and wind). When I checked at 5hrs 15mins, the temp in the deepest parts of the pig was just over 170 so we took it out and decorated it so it could rest about 2 hours.

We even trimmed the head and the tail to garnish the serving platter!

SmokeJumper · 06-01-2010, 12:34 PM

Nice! That looks tasty. Thanks for the great pics and writeup.

BlkJeep · 06-01-2010, 01:42 PM

That's awesome!! I guess I'll ask, How'd it taste?

MadCityJim · 06-01-2010, 03:08 PM

It tasted awesome! It was really easy too. Just need to plan it out. It's a lot easier than ribs. And its way way impressive!

NorthwestBBQ · 06-01-2010, 05:06 PM

Amazing pics and pig, Jim!

noskos · 06-01-2010, 05:16 PM

That looks great! Nice idea to hang it in the smoker that way!

jgh1204 · 06-01-2010, 07:12 PM

This picture cracks me up. Reminds me of an old water park in San Marcos that had a diving pig show.

FamilyManBBQ · 06-01-2010, 07:14 PM

Very Cool!!

Chef Jim · 06-01-2010, 09:21 PM

Yummy, looks like you had fun!

LT72884 · 06-01-2010, 11:09 PM

LOL, your kid/possibly grandkid(dont hurt me) has an awesome look of "OMG, wtf are you doing to the pig" haha. That looks awesome. Why is there two boards in-between the lid and the base?

thanx

SmokinAussie · 06-02-2010, 03:47 AM

Poor little piggy.... Bwaaaaa Haaa Haaaaaa.

I bet he was deeeelicious!

Phubar · 06-02-2010, 04:04 AM

Excellent!!!

wildflower · 06-02-2010, 07:38 AM

I must have missed the invitation

I know you would have invited me

It looks great

I need to go check my mail box

MattTee · 06-02-2010, 08:04 AM

Awesome pig! I've been building up the guts to do one soon, your pics are inspiring.

bottomsupbbq · 06-02-2010, 08:51 AM

Very Nice!

06-01-2010, 12:32 PM	#1
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI	Whole Suckling Pig in my ProQ Excel 20 I ordered a 20 lb suckling pig from my butcher. I stuffed it with pineapple, onions, peppers, garlic, ginger, and some fresh herbs. I filled the charcoal basket 2/3 full and lit 2 chimneys full of charcoal and dumped them in. I had run a SS wire through the pig from the mouth to a hook in the butt end before stuffing. I used that hook to hang the pig from the bar in the lid of the smoker. (add to wine to the drip pan so I can make gravy with the drippings) Once I got the unit together and the pig inside, the temperature ran between 250 and 275 (seemed to depend on the sun and wind). When I checked at 5hrs 15mins, the temp in the deepest parts of the pig was just over 170 so we took it out and decorated it so it could rest about 2 hours. We even trimmed the head and the tail to garnish the serving platter! __________________ [FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR]

06-01-2010, 01:42 PM	#3
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	That's awesome!! I guess I'll ask, How'd it taste? __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

06-01-2010, 03:08 PM	#4
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI	It tasted awesome! It was really easy too. Just need to plan it out. It's a lot easier than ribs. And its way way impressive! __________________ [FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR]

06-01-2010, 05:16 PM	#6
noskos On the road to being a farker Join Date: 02-01-08 Location: Westland, the Netherlands	That looks great! Nice idea to hang it in the smoker that way! __________________ Weber 22.5" One Touch Gold WSM (DigiQ II powered)

06-01-2010, 07:12 PM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	This picture cracks me up. Reminds me of an old water park in San Marcos that had a diving pig show. __________________ Wannabe BBQ Illuminati

06-01-2010, 12:34 PM	#2
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Nice! That looks tasty. Thanks for the great pics and writeup.

06-01-2010, 05:06 PM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Amazing pics and pig, Jim!

06-01-2010, 07:14 PM	#8
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	Very Cool!! __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

06-01-2010, 09:21 PM	#9
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Yummy, looks like you had fun! __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-01-2010, 11:09 PM	#10
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	LOL, your kid/possibly grandkid(dont hurt me) has an awesome look of "OMG, wtf are you doing to the pig" haha. That looks awesome. Why is there two boards in-between the lid and the base? thanx __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

06-02-2010, 03:47 AM	#11
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Poor little piggy.... Bwaaaaa Haaa Haaaaaa. I bet he was deeeelicious! __________________ A butterflies wings. About to bring down everything...

06-02-2010, 04:04 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Excellent!!! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

06-02-2010, 07:38 AM	#13
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY	I must have missed the invitation I know you would have invited me It looks great I need to go check my mail box

06-02-2010, 08:04 AM	#14
MattTee Is lookin for wood to cook with. Join Date: 03-06-10 Location: Rochester, NY	Awesome pig! I've been building up the guts to do one soon, your pics are inspiring. __________________ WSM, Weber Kettle, DPP Fat 50

06-02-2010, 08:51 AM	#15
bottomsupbbq Full Fledged Farker Join Date: 08-17-09 Location: Snohomish	Very Nice!

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