Wow. I just checked whole hog prices in my local area. $2.99/lb, or higher! I think I'll just keep buying grocery store sales.
Hold pigs pretty much all taste the same buying different cuts you can change things up.
Warren
Wow. I just checked whole hog prices in my local area. $2.99/lb, or higher! I think I'll just keep buying grocery store sales.
Hold pigs pretty much all taste the same buying different cuts you can change things up.
Warren
Looks great !!
^^^^this^^^^In doing full grown pigs 100lb we did belly up which keep juices in the cavity.
^^^^^^I put the Pulled Meat in roasting pans and threw a Dozen Pink Foam Trays around the Cooker.
Thanks!Looks good....I hope you saved the tongue. So good!
Thank you.Looks great, well done sir. Had to be very tender being that young.
Me with rasing pigs, I couldnt kill one that young.
Thank you.
Super tender. Very different than I've ever had. Was a lot smaller and younger than I imagined when ordering.
Don't blame ya there at all . I'd be in the same boat. Still glad overall for trying it.If I ordered one that small I would have no problem cooking it. But doing the deed, I couldnt do it.
Head towards heat puts the most mass, head/shoulders, where it needs to be for even cooking.
It also puts the loins further away, which is ideal cause they cook the fastest of everything.
Damn, now I am in a position where I got to disagree with my Buddy Chile, First time ever, I think?
The mass in a Suckling Pig is in the Hams. The Butts on a Piggy, less than 30 pounds, are not very big, a Large Man's Fist. Not to mention, Suckling Pig IS all about Presentation. Even with a Foil covering most of the cook, put that Head to the Heat and you're gonna end up with, what looks like, A Venezuelan Shaman's SHRUNKEN Head!
Head or Tail first, you have the same amount of Loins to the heat. They are at risk either way. A little Injection buys some Juicy Insurance...JJ
OH NO! Have I started WWIII?
Either way that I start, I'll try to put a water can in between the heat and the piggy. I plan to probe the hams and the shoulder, and if one is cooking faster than the other, I can always re-orient the little guy.
My plan was to inject but not brine, so the skin can crisp up a bit better. Any thoughts on that?
newbienick
Talk to Misplaced Nebraskan
He cooked a nice suckling pig recently.
https://www.smokingmeatforums.com/threads/suckling-pig.285896/