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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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11-30-2011, 08:27 AM | #1 |
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC
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Suckling pig?
Anybody smoke a suckling pig or a very young pig? I'm thinking under 25-30 pounds, for tenderness and for a smaller party. I know where I can get one, but I want to know if there are any other considerations in the cook. Seems like they'd cook just like a large butt.
Throwing some ideas I have out there, today. Brisket is next on my list to try, but it'll be a long winter...
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Big homemade smoker on a trailer, Weber grill, firepit |
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11-30-2011, 08:56 AM | #2 |
On the road to being a farker
Join Date: 12-01-08
Location: Regina, SK
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I've wondered the same thing, I'll be watching the commentary. I do wonder how heavy a hog would have to be to be considered "adult". (I promised my 6 year old daughter that I would never cook a pig that wasn't an adult)
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[B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B] |
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11-30-2011, 11:57 AM | #3 |
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC
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I know -- on the one hand, a couple of little pigs done together could make for a nice presentation. On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute."
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Big homemade smoker on a trailer, Weber grill, firepit |
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11-30-2011, 02:18 PM | #5 |
Full Fledged Farker
Join Date: 06-02-10
Location: NW Florida
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seems like there wouldn't be that much meat yielded.
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11-30-2011, 02:41 PM | #6 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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I did a 30lb one a couple of summers ago hanging in my smoker...
See the link to my thread below:
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[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] |
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11-30-2011, 05:17 PM | #7 |
Full Fledged Farker
Join Date: 03-06-11
Location: Guntersville, AL
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I did a 35 pound one this past July 4th and it was easy and yielded quite a bit of meat. They cook a lot faster than you think. The guests loved it!
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11-30-2011, 08:33 PM | #8 |
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC
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Any difference in cooking? I was thinking 250 for 8-12 hours or to pulling temp, like a butt. Any nuances?
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Big homemade smoker on a trailer, Weber grill, firepit |
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11-30-2011, 08:45 PM | #9 |
Found some matches.
Join Date: 11-09-11
Location: NEW HARTFORD, CT
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"On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute.""
Good Lord! |
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12-01-2011, 02:24 AM | #10 |
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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I don't think they have the fat or connective tissue of an adult, so they get done faster.
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Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax |
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12-01-2011, 02:52 AM | #11 |
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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Not to thread jack, but where did you get the pro Q?
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Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax |
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12-01-2011, 05:01 AM | #12 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Look, a real Sucking Pig is a few pounds at most, as its still suckling.
It's something you want to do over open coals, not low and slow at all. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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12-01-2011, 07:13 AM | #13 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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The ones I've had in Spain are cooked in wood-fired ovens, typically around 350*, and would feed 4 people.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2011, 11:00 AM | #14 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
When I do a suckling pig that young I don't do them to pull because the meat is so tender... It's just awesome roasted to 155-160˚. One on my first posts on here was a sucking pig... I did it with no smoker or grill at all! Was definitely a memorable cook! I usually season as normal then hot smoke or raised over coals and then sear off the skin side to get it crisp. Here's how I did mine last time. It was uhm... fun! Came out really great tho. Hard to mess up this meat: Cheers
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12-01-2011, 11:21 AM | #15 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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I remember a long time ago I had a suckling pig in Segovia as well. It was some of the best pork I had ever eaten. And right up until the pig was placed in front of me, tail and hoof together, I didn't know what a 'suckling' pig was.
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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen |
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