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This one was nearly 2 weeks weaned so not exactly a "suckling" pig. First time I have attempted something like this but it was delicious and really tender. I used the whole fire basket in my 32" with lump mounded below the hams and shoulders. Cherry chunks for the smoke. Also used a large foil roaster for a water pan. Smoked at 240 for about 5 hours then upped it to 325 for the last hour to feed a hungry crowd. Next time I will use more smoke.

Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend.

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

This is a T-Rex Jowl I picked up at the gift shop last time I visited Jurassic Park. I smoked it old school Texas style with just an SPG dry rub and little cayenne --no cane sugar. Last 1/2 hour I gave it a couple light coats of East Carolina/blackstrap molasses/honey/coffee glaze. Served caveman style --no sides, no utensils, no napkins. Good times were had by all.

Birthday dinner tonight, with the added bonus of my brother visiting from interstate with his new baby. Some oysters, snacks and cheese followed by a reverse seared standing rib eye roast with heirloom tomato and fresh mozzarella salad with non-kneed bread and a good bottle of South Australian Shiraz. Can’t ask for too much better than that.

Fruita Woods is my go-to for smoking woods. Good stuff. Lots of variety, too.

Oh yes, no problem for a 30 lb pig on a 32. I just cant close the lid when they have a head, it's like they are looking back at me lol

Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me.

That looks great !!!! Maybe try peach wood next time, its all i use on Pork. Its nice and sweet

You're correct, I don't bother cleaning that flap door in the front, as I never cook on it. Thanks for the complements on the food though!

Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery?

I've been asked to cut down o the size of the holes in my sourdough, it doesn't hold butter too well for toast lol

Thanks for the tip. I don't see much peach here in Michigan but I bet I can get some online - I will definitely try it! Have a great summer grilling season!

So cool! I haven't seen anyone else do this before. Good to know a 32" can fit a small pig.

CBill, I'd like to see you do that.😁

Cheers to another lap around the sun mate

Happy Birthday!! Great looking meal.

Yeah- didn’t think it was worth using the trompo king for this amount of meat. Also more relaxing not to be out there slicing… easier to just bring it all in and serve up. More social that way.

Looks good even if you didn't use a skewer.

Had family over and made up some lamb fillet and chicken breast souvlakis on pita bread, with some hot chips shoved in there Greek style! Served with various condiments, tzatziki and salads. Great success.