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Whole Sucking Pig

post #1 of 7
Thread Starter 

This a great catering item for those who have the equipment and the demand. We use a 35-40 lb. whole pig. simply rubbed with olive oil and smoked for 6 hours at 225 degrees. We use a mix of one mesquite log and one apple wood log. This is very versatile providing a number of presentation options and is quite profitable. I usually serve right off the bone in the station setup or at the end of a buffet. 

 

 

post #2 of 7
very nice. I do mine on a spit, rubbed with herb and raps oil with salt and lemmon. I sew the body up filled with apples,onions and more herbs. Takes a little over 5 hours with the wood usually being birch and apple.

my recent guest of honor for my july 4th bbq
post #3 of 7
Thread Starter 

I may try stuffing it next time...thanks.

post #4 of 7

Boy @M Crawford you really get such a nice smooth crisp skin in the smoker. @Lagom your pig looks like you roasted it perfectly. Here are some picks of my pigs/lambs and goats.

 

 

 

My gallery of photos: http://www.cheftalk.com/g/a/125038/nicko-set-spit-roasting/u/7889/flat/1

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 7
Thread Starter 
Nice Nicko. Looks great. I want to get a spit. I love the concept. Never used one...which I find hard to believe.
post #6 of 7

No this is not a homegrown spit it is manufactured in Chicago by XL manufacturing and costs about 250.00.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 7

I have better luck without a spit/rotisserie.  My reasoning is that you will never get an animal perfectly centered.  There will be some part heavier or lighter.  It's going to rotate then eventually when the heavy part gets to the top and flips down, some of the juices will splash out.  That's why just letting it sit there on a smoker will get moister results. With enough injection, maybe it is not noticeable to most.

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