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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-07-2010, 09:24 PM   #1
T-Man
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Default " Cochon De Lait " Suckling Pig...

Any tips on smoking suckling pigs on a offset ( not roasting ,as in a Cajun cochon de lait ) ... I rather not butterfly the little suckers ...Thanks...
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Unread 07-08-2010, 10:39 AM   #2
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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).
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Unread 07-08-2010, 10:48 AM   #3
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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.
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Unread 07-08-2010, 02:46 PM   #4
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Also, if you plan to present the pig in a centerpiece, you will want to remove the eyes as they will stain the skin and make a bad presentation.
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