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.
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.
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:
Time to cut it up :
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
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
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.
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.
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:
Time to cut it up :
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
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
