Rotisserie suckling pig>>Mothers Day

[Fwismoker]

With the idea from a brethren I decided that I'm going to rotisserie a suckling pig for mi Madre on Mothers Day. Now I have two choices of cookers, it's going to be done using the infamous BBC (aka bird barrel cooker) or the Weber 22.5. As of now I'm leaning to the BBC just because I can cook over a real wood fire but I know if it will work on that it would work on the kettle also. Size of pig we're going to shoot for a 24-26 lb.

If anyone has any ideas for the stuffing I'm all ears!


BTW this is way out of my comfort zone but I'm still very excited! I hear how tender sucklings are and can't wait. :hungry:

 

[Happy Hapgood]

Not a rotiss but a cool sucking pig cook. acouple of good tips.

[ame="https://www.youtube.com/watch?v=WSJv_0Liy90"]Suckling Pig on Weber Smokey Mountain Smoker - YouTube[/ame]

 

[Fwismoker]

Not a rotiss but a cool sucking pig cook. acouple of good tips.

Suckling Pig on Weber Smokey Mountain Smoker - YouTube

Thanks Mike...yea watched that a year or two ago and looks fantastic! Can't wait to twirl one over some splits!

 

[Fwismoker]

The piggies head will be decapitated and will most likely cook at the same time and sit back down on the serving tray with the body for presentation and of course eating. :shock:

BTW what's the best tasting part of the head?

 

[MisterChrister]

Cheek and jowl meat! Alternately, you could make headcheese! Farking YUM!

 

[Fwismoker]

Cheek and jowl meat! Alternately, you could make headcheese! Farking YUM!

Mmmmm yea I was thinking about the jowl meat. Head cheese for the next one maybe....definitely game to give it a whirl (no pun intended) :mrgreen:

 

[Fwismoker]

So what would the brethren rather see the oinker on a Weber kettle or over a wood split fire?

 

[tb80]

I'm partial to Webers but think it will look good over either one.

 

[tom b]

since I only got a kettle I'd like to see that, but the wood fire would be cool too

 

[tom b]

thought I heard somewhere you can burn splits in a kettle

 

[Fwismoker]

thought I heard somewhere you can burn splits in a kettle

Ninja did a bird with super tiny splits once.

Still nothing beats burning splits directly under the meat vs being offset and my Mom doesn't have much time left on this Earth so I want it to be special for her.

If there's a want to see one on a kettle then I'll do it this time or next time. I'm planning on doing two suckling roti pigs this Summer so maybe another toward the end of the Summer of for the 4th of July.

 

[ebijack]

I'd like to see it done over WF(wood fire) but just interested in the results.
Injection and stuff with lemon grass/favorite dry rub inside.
You might like these, part 1 and part 2
[ame="https://www.youtube.com/watch?v=xxjEET0syQE"]How to Roast a Whole Pig (Part 1) - YouTube[/ame]

 

[ShadowDriver]

I really look forward to seeing you put a piggy over the wood fire in the BBC.

That will be one farkin' amazing cook, brother.

Tuned in to see what you decide, and how it all turns out.
op2:

 

[mattmountz94]

Over the BBC!! I can't believe you even asked. Just be careful with all that grease dripping. My favorite part of the head is def the cheeks. As for your stuffing no idea. Never had a stuffed pig. Maybe some homemade sausage/stuffing/stovetopstuffing mixture.

 

[pjtexas1]

Cook over splits. Headless spinning baby pig...almost feel bad for the little guy.

 

[AussieMatt]

So what would the brethren rather see the oinker on a Weber kettle or over a wood split fire?

Split fire...but you know that.

 

[mattmountz94]

Sounds like there should of been a poll :-D

 

[Fwismoker]

I'd like to see it done over WF(wood fire) but just interested in the results.
Injection and stuff with lemon grass/favorite dry rub inside.
You might like these, part 1 and part 2
How to Roast a Whole Pig (Part 1) - YouTube

Thanks Tom, those videos help because I learn little things I might want to try from all of them.

I really look forward to seeing you put a piggy over the wood fire in the BBC.

That will be one farkin' amazing cook, brother.

Tuned in to see what you decide, and how it all turns out.
op2:

Thanks Marc, and I'll be using the SS version of what you saw. I can't wait! Doing some shopping for the little oinker right now, there's a place in New Haven I have to call next.

 

[THoey1963]

I have a buddy that really wants me to do a pig. Please make sure to share the details.

 

[Fwismoker]

I have a buddy that really wants me to do a pig. Please make sure to share the details.

Absolutely will Terry.