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View Full Version : Suckling Pig roast on the WSM | PRON !


Don Marco
01-12-2008, 01:45 PM
Howdy folks...

Heres todays Dinner :

A full (well, half "full") Back of a suckling pig.
I seasoned the roast with extra virgine olive oil, herbs de provence, garlic, kosher salt and fresh ground pepper.
Then cut the skin crosswise to get a crispy crust and prevent the roast from curling up.


http://mybbq.net/forum/userpix/57_pork_001_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_002_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_023_Medium_1.jpg

Then i put it on the WSM, added some Hickory and set the BBQ-Guru to 200 F. After 1 hour i basted the roast with a mix of EVO, fresh lemon juice and kosher salt.
Another hour later is basted again and added a foil pan with mushrooms and broccoli, both seasoned with EVO, kosher salt and fresh ground pepper.

http://mybbq.net/forum/userpix/57_pork_025_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_026_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_028_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_024_Medium_1.jpg

Then i set the Guru to 375 F. The WSM reached the set temperature about 10 minutes later and held it steady, regardless of the cold wind and rain.

A little more than 30 Minutes later i opened the lid and had tears of joy in my eyes.
I really didnt expect it to come out THAT good. :shock:


http://mybbq.net/forum/userpix/57_pork_029_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_030_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_032_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_033_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_037_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_038_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_039_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_041_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_043_Medium_1.jpg


Time to cut it up :


http://mybbq.net/forum/userpix/57_pork_046_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_047_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_048_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_049_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_050_Medium_1.jpg

Sides were the veggies off the WSM and a salad mixed of salad greens, bell pepper, jalapeno, curled cheese, lime and lemon
I topped that with a dressing mixed of a store bought "american dressing", EVO and coarse ground chipotles
and then put some cracked macadamia nuts on top


http://mybbq.net/forum/userpix/57_pork_051_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_052_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_053_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_054_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_055_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_057_Medium_1.jpg

http://mybbq.net/forum/userpix/57_pork_056_Medium_1.jpg


I already had quite a few hogs run over my grills in my life, but i must admit that this was by far the very
best i EVER had. :biggrin:

Crispy crust, the loin was tender as butter, the belly part was very juicy and the (little) meat between the tiny ribs was
breathtaking.

Cheers ,

DM

Jeremiah
01-12-2008, 01:50 PM
Man, that blows the chipotle burrito I'm currently eating to smithereenes.

Great looking grub you got there.

Is that a 22" WSM ?

Jack2u2
01-12-2008, 01:51 PM
Maybe next time you can take a picture so we'd have an idea of what you did!
Hmmmm! Great looking meal. The pork looked perfect. I could almost taste it through the screen. Very good job. You have a right to be proud!

Don Marco
01-12-2008, 01:54 PM
Is that a 22" WSM ?

Nope, its a regular WSM with some modifications mounted on a Weber Platinum cart, a probbq-WSM-Stacker and a BBQ-Guru.

http://mybbq.net/forum/userpix/57_110807_019_Medium_2.jpg

Theres no 22" WSM available, but probbq is coming with a 20" model (incl the Stacker-Feature) this spring.

Heres a pic of the 20" unit compared to the WSM. :eek:

http://mybbq.net/forum/userpix/57_e2_1.jpg

DM

michiana mark
01-12-2008, 01:57 PM
I bow, humbly.

Jeremiah
01-12-2008, 01:58 PM
I knew it was something funky that you guys have over on that side :P

tony76248
01-12-2008, 01:59 PM
Great presentation. I bet it tastes good too.

Markbb
01-12-2008, 02:07 PM
Damn DOn that pork looks awsome.........drool:wink::eusa_clap

ZBQ
01-12-2008, 02:21 PM
FINE looking food DM!!!

What kind of cheese did you use to get the nice "flower"?

Did you use a veggy peeler to get the curls like that?

Don Marco
01-12-2008, 02:29 PM
What kind of cheese did you use to get the nice "flower"?

Did you use a veggy peeler to get the curls like that?

I dont remember the name of the cheese, its some french aged cheese that is curled using a cheese curler.

http://www.paxtonandwhitfield.co.uk/images/product_images/info_images/61_0.jpg

You can shave really thin curls off of the cheese, the flavour is awesome that way.

DM

jpw23
01-12-2008, 02:32 PM
Good lookin' pig :biggrin:

MattCom
01-12-2008, 02:35 PM
Looks great, nice photography as well.

Ernie3
01-12-2008, 02:37 PM
Well I guess I am not going to be posting my Hot Dog pron now:wink:!!! Looks great and I bet tasted even better.

smokinbadger
01-12-2008, 03:27 PM
That looks really awesome, both the food and the photography. I've never seen that cut of meat so far, but it is giving me some ideas...

BTW, is that pit temp probe holder something that comes with the guru or an add on? It looks a lot more stable than the pit temp probe that comes with the stoker.

Great job!

Don Marco
01-12-2008, 03:33 PM
BTW, is that pit temp probe holder something that comes with the guru or an add on? It looks a lot more stable than the pit temp probe that comes with the stoker.



Its an addon, available at www.thebbqguru.com .

http://secure.thebbqguru.com/ProductCart/pc/catalog/Z_800-2001-129.jpg


DM

fnnm358
01-12-2008, 03:58 PM
now that is the pron should be

some good looking eats you have there

The Pickled Pig
01-12-2008, 04:53 PM
Breathtaking! Thanks for sharing the pics with us Don.

LMAJ
01-12-2008, 08:02 PM
wow... wow...wow...

Norcoredneck
01-12-2008, 08:15 PM
Looks fantastic.

DaChief
01-12-2008, 08:22 PM
Nice pics...thanks

jestridge
01-12-2008, 08:43 PM
That should be on one of those fancy cooking shows.

Bbq Bubba
01-12-2008, 09:48 PM
I can't believe i heard "breathtaking" twice on this thread but i must admit....... that it is!!
Did you go by internal temp or exterior color?

BBQ_MAFIA
01-12-2008, 10:39 PM
Those are some great pics.

I'm sure it tasted as good as it looks.

Don Marco
01-13-2008, 12:54 AM
Did you go by internal temp or exterior color?

I bumped up the heat when it reached 120 Internal, and when i checked 30 mins later it was just like on the pics with an internal of 159.
Perfect timing 8)

DM

big brother smoke
01-13-2008, 11:59 AM
Nice piggy!

sampson
01-13-2008, 09:30 PM
Sweet, gonna have to take a pic of the pig to my butcher and see if he can come up with something like that... and my doc wonders why I'm fat!

NS Mike D
10-05-2011, 03:25 PM
Bump.

I was asked to bring a roast pork to my mother's for x-mas eve (she's in her mid 70's) and I stumbled on this thread, which is exactly what I had in mind.

If I don't have a guru, and suggestions on getting the temp to shoot up to 325?


I have a wsm 22

aquablue22
10-05-2011, 03:53 PM
Wow, simply WOW......

big brother smoke
10-05-2011, 03:56 PM
Put some lump on top of the briquettes and no water in the pan. Should be able to get that temp without lump though.

Bump.

I was asked to bring a roast pork to my mother's for x-mas eve (she's in her mid 70's) and I stumbled on this thread, which is exactly what I had in mind.

If I don't have a guru, and suggestions on getting the temp to shoot up to 325?


I have a wsm 22

NS Mike D
10-05-2011, 04:04 PM
I use sand, I assume that would be good.

Are you saying, start with briquettes and some wood chunks, closing down the vents to keep the lower temp,

then add lump and open the vents?

I assume I should fire up the lump in a chimney so they are nice and hot (and burning clean)


Another question.

I have to transport this and hold it a while. I was thinking of foil/towel cooler -


but will that ruin the skin?

pmad
10-05-2011, 04:12 PM
Nice work.

NS Mike D
10-06-2011, 07:54 AM
I use sand, I assume that would be good.

Are you saying, start with briquettes and some wood chunks, closing down the vents to keep the lower temp,

then add lump and open the vents?

I assume I should fire up the lump in a chimney so they are nice and hot (and burning clean)


Another question.

I have to transport this and hold it a while. I was thinking of foil/towel cooler -


but will that ruin the skin?

sorry for the bump, didn'twant this to sink too far and not get answered. thanks

wnkt
10-06-2011, 09:24 AM
I can't believe i heard "breathtaking" twice on this thread but i must admit....... that it is!!
.....

I wont use breathtaking....but I WILL use drool-inducing :jaw:

Redhot
10-06-2011, 09:33 AM
Oh wow! That looks fantastic!!! Very nice pron!