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Whole hog on a spit. - Page 5

post #81 of 91

that will be great.

post #82 of 91
Thread Starter 

Well, it looks I'm doing a little 21 lb suckling pig on Saturday. My son asked me to do a piggie for his 19th birthday. He's legal to drink now, so it looks like some piggie & some good Canadian Whisky.

post #83 of 91
Quote:
Originally Posted by AK1 View Post
 

Well, it looks I'm doing a little 21 lb suckling pig on Saturday. My son asked me to do a piggie for his 19th birthday. He's legal to drink now, so it looks like some piggie & some good Canadian Whisky.

Congrats Darko.....    Are you having a "Break His Dinner Plate" ritual also..:biggrin:....     Should be a great time.....   All the best to your son......    Dave

post #84 of 91

 I will be watching for a follow-up of the roast. Still hoping to see more detail on the roaster.

 I hope your event goes well.

 

Chuck

post #85 of 91
Thread Starter 

Well, it didn't work out as I had planned.

 

It was too cold & windy. 

I couldn't do piggie on the rotisserie, so I figured I'll just barbecue it.  Well that didn't work either. It was so windy that I couldn't keep temperture up in the BBQ. After an hour or so, I decided to do it in the oven. In the end, it turned out wonderfully juicy & tender. The pig got a bit of smoke before it went into the oven, but not as much as I would have liked. But it doesn't really matter. Once all was said & done, the porkie was delicious, tender, juicy, and the skin was nice and crispy.

 

I'll probably do another one in January.

post #86 of 91
Thread Starter 

Here's a pic of piggie all done.

post #87 of 91
That piggy looks really good...... Lots of good pickin' on it..... Was there a fight to see who got the cheeks and the tail...
post #88 of 91
Thread Starter 

No fight! I ate those!!!!!! before it got to the table.

 

Actually, looking at the picture, the colour is much lighter than it was in reality.

post #89 of 91

omg, just realized this thread started almost 2 years old???  feb/12.  i was gonna say the piggy on the spit is not the same one on the baking tray???   either way, nice job AK1.  it is definately to cold in the month of feb and the box is a little big to retain heat in those temps, you know that anyways, but im sure in the summer months, that unit of yours is the bomb!!! 

post #90 of 91
Thread Starter 

I'm really liking this suckling pig. It was much less work than I expected, and it was really tasty. I can see myself doing this on a semi regular basis. Looking at peoples reaction, there's nothing like seeing a whole pig on a platter going to the table.

post #91 of 91
Quote:
Originally Posted by AK1 View Post
 

I'm really liking this suckling pig. It was much less work than I expected, and it was really tasty. I can see myself doing this on a semi regular basis. Looking at peoples reaction, there's nothing like seeing a whole pig on a platter going to the table.

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