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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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06-01-2010, 12:32 PM | #1 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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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!
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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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06-01-2010, 12:34 PM | #2 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Nice! That looks tasty. Thanks for the great pics and writeup.
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06-01-2010, 01:42 PM | #3 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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That's awesome!! I guess I'll ask, How'd it taste?
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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06-01-2010, 03:08 PM | #4 |
On the road to being a farker
Join Date: 05-04-10
Location: Madison WI
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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!
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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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06-01-2010, 05:06 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Amazing pics and pig, Jim!
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06-01-2010, 05:16 PM | #6 |
On the road to being a farker
Join Date: 02-01-08
Location: Westland, the Netherlands
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That looks great! Nice idea to hang it in the smoker that way!
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Weber 22.5" One Touch Gold WSM (DigiQ II powered) |
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06-01-2010, 07:12 PM | #7 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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This picture cracks me up. Reminds me of an old water park in San Marcos that had a diving pig show.
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Wannabe BBQ Illuminati |
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06-01-2010, 07:14 PM | #8 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Very Cool!!
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[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] |
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06-01-2010, 09:21 PM | #9 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Yummy, looks like you had fun!
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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] |
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06-01-2010, 11:09 PM | #10 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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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
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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06-02-2010, 03:47 AM | #11 |
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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Poor little piggy.... Bwaaaaa Haaa Haaaaaa.
I bet he was deeeelicious!
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A butterflies wings. About to bring down everything... |
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06-02-2010, 04:04 AM | #12 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Excellent!!!
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-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 |
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06-02-2010, 07:38 AM | #13 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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I must have missed the invitation I know you would have invited me It looks great I need to go check my mail box
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06-02-2010, 08:04 AM | #14 |
Is lookin for wood to cook with.
Join Date: 03-06-10
Location: Rochester, NY
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Awesome pig! I've been building up the guts to do one soon, your pics are inspiring.
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WSM, Weber Kettle, DPP Fat 50 |
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06-02-2010, 08:51 AM | #15 |
Full Fledged Farker
Join Date: 08-17-09
Location: Snohomish
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Very Nice!
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