" Cochon De Lait " Suckling Pig...
- Thread starter T-Man
- Start date
TN_BBQ
is Blowin Smoke!
Cook it till it's done.
Seriously, the difficulty in cooking a pig is that it's a big piece of meat and some parts may cook a little quicker than others.
If it's a tight fit, you can always cut the feet off (although some folks eat the feet and/or use them to cook beans and such with).
Seriously, the difficulty in cooking a pig is that it's a big piece of meat and some parts may cook a little quicker than others.
If it's a tight fit, you can always cut the feet off (although some folks eat the feet and/or use them to cook beans and such with).
In my horizontal wood burner, I rotate (switch ends) of the pig half way through. I also cover the head and ribs with foil if they are cooking faster than the rest. I'm talking 30lb to 75lb pigs though. Not sure if you would really need to rotate a suckling.
