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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-15-2007, 12:29 PM
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#1 |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Suckling pig
Ok, with all this talk going around about whole hogs etc, I think I wanna try my luck with a suckling pig, I know a place here local where I can get one, anything special I should know before starting this? Should I have them prepare it a certain way? What kind of temps do you run it up to? Any tips as to how to not ruin the loins in the process? Was considering injecting with ice water or similar on the loins to slow the cook down some. Any and all advice is appreciated.
John
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-15-2007, 03:36 PM
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#2 |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Nobody likes little piggies???
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-15-2007, 05:06 PM
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#3 |
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Got Wood.
Join Date: 05-09-07
Location: Phoenix,AZ
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I love little piggies. Thanks soo much for coming over we have to do it again soon. My wife loves your butt hahahahaaha. So I might be calling you for some tech tips. Talk to you soon.
Frank the tank |
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06-15-2007, 05:11 PM
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#4 | |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Quote:
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-16-2007, 07:46 AM
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#5 |
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Knows what a fatty is.
Join Date: 12-25-04
Location: connecticut
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recently did a 60 lb. pig. Splayed it open, and rubbed the whole thing down with a good rub. Layed it flat over indirect coals for about four hours, turning once at the last half hour. Came out excellant.
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Homemade smoker from fridge Weber kettle (jr.) Turkey fryer Gas grill - Charbroil 4 burner Charcoal grill -old Coleman gasser Brinkman smoke n grill- charcoal pig pit-275 gal. fuel tank conversion Charbroil electric smoker- bullet style coleman 2 burner camp stove homemade propane burner roadside found charcoaler feels like perfect drinkin' weather |
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06-16-2007, 08:58 AM
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#6 |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Thx, what temps do you bring it up to ?
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-18-2007, 01:15 PM
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#7 |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Anybody? Anybody? Bueller?
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-18-2007, 05:53 PM
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#8 |
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Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Sorry guy, I got nothing on whole piggies. Maybe when I finally get a job I will buy a la caja china and start doing them.
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Wannabe BBQ Illuminati |
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06-18-2007, 05:57 PM
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#9 | |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
 We have several whole hog cookers here, but not many! May take them a bit to find this and respond. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-18-2007, 06:14 PM
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#10 |
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Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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Still learning this whole patience thing, between the 6 month old and the smoker it has been a crash course though!
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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06-19-2007, 03:27 AM
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is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Quote:
The shoulder is what you want to watch that takes the longest to cook. Never done that small of one or done one that was laid flat, always rotated (keeps juices running inside) |
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