Troble Posted May 26, 2021 Report Share Posted May 26, 2021 For some reason the search function doesn’t seem to be working this week, when you go to page 2 it gives you an error but I stayed up till 1:30am watching various YouTube videos on cooking a suckling pig. Feel better but still unsure if I’m going to chop the head off and butterfly it or not, will have to see what it looks like tomorrow when I pick it up 2 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 26, 2021 Report Share Posted May 26, 2021 @Troble, I imagine your first decision point re: head on or off will be whether it is a 20 or 30 lb pig. @tekobo's was 9.8 Kgs, or the lower point of your range. I can't wait to see the next episode! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 26, 2021 Report Share Posted May 26, 2021 (edited) My butcher called me today and asked me how to prepare it. We had a lengthy conversation about it, I’ve known this butcher 20+ years no joke. He’s gotta cut it so I can basically spatchcock it and we discussed head on vs off. I plan to cook it on its belly, back up the first few hours then flip it and sauce/mop it a la Rodney Scott to finish it. My concern was when I flipped it and out the stomach facing up that it would not lay flat with the head on. My butcher assured me it would lay just fine with the head and that when he was cleaning it out it was laying find on it’s back/stomach up now the dilemma I’m facing is whether to put the rub and inject it early or just do it day of/morning of. Picking it up tomorrow cooking it early Sunday. Planning for 6-7 hours at 225. butcher said the pig weighs exactly 24 lbs went shopping today got all Ingredients but switched out the Angel food cake & strawberry desert with bread pudding & French vanilla ice cream, added a green bean dish and added a fruit salad 10 dishes (including pig) plus 3 homemade sauces. My wife thinks I’m nuts, but I think I can pull it off Edited May 26, 2021 by Troble 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2021 Report Share Posted May 26, 2021 Troble, I have every confidence in you. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted May 26, 2021 Report Share Posted May 26, 2021 Can’t wait to see this one !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 26, 2021 Report Share Posted May 26, 2021 (edited) Thanks @MacKenziei plan to do the sauces Friday so they can take a long time to thicken up. Soak the beans overnight Friday night, then do the beans and Mac & cheese saturday, put them into a foil tray and cover them in the fridge Sunday I’ll do the hog early, then the watermelon & cucumber salad, cornbread, fruit salad, Coleslaw & bread pudding while the pig cooks. take the pig off and while it rests heat the beans and Mac & cheese in the KK.....serve it all sounds easy on paper! Edited May 27, 2021 by Troble 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 27, 2021 Report Share Posted May 27, 2021 I vote for head on Troble. 2 reasonsThe head will help anchor the body in your desired cooking positionAnd, lots of desirable meat to be picked off the head.As long as it fits.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted May 27, 2021 Report Share Posted May 27, 2021 I suspect it’s going to be great Troble. An amazing menu!! Sounds like a busy day....would love to see some pictures. And, I agree with Basher, a lot of really good eats to be picked off the head. Best of luck. 2 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 27, 2021 Author Report Share Posted May 27, 2021 10 hours ago, Troble said: My wife thinks I’m nuts, but I think I can pull it off She loves you for it, I'm sure. Looking forward to pics of the piggy when you get it home. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 27, 2021 Author Report Share Posted May 27, 2021 15 hours ago, Troble said: I plan to cook it on its belly, back up the first few hours then flip it and sauce/mop it a la Rodney Scott to finish it. My concern was when I flipped it and out the stomach facing up that it would not lay flat with the head on This sounds like a level of complexity that you could leave out if you wish. I do not know what Rodney Scott normally cooks but my guess is it may be a much bigger whole hog. In that case he will likely have a frame for turning the hog with and the injection is worth the effort. I think that the flesh of a suckling pig is so tender that you don't really want to be messing with it too much. Salt and pepper or a gentle rub of your choice applied the day before and then cooked on its belly, giving the skin the chance to crisp up would be my choice. Quote Link to comment Share on other sites More sharing options...
Basher Posted May 27, 2021 Report Share Posted May 27, 2021 This sounds like a level of complexity that you could leave out if you wish. I do not know what Rodney Scott normally cooks but my guess is it may be a much bigger whole hog. In that case he will likely have a frame for turning the hog with and the injection is worth the effort. I think that the flesh of a suckling pig is so tender that you don't really want to be messing with it too much. Salt and pepper or a gentle rub of your choice applied the day before and then cooked on its belly, giving the skin the chance to crisp up would be my choice. Rodney Scott is famous for his whole hog BBQ.When he mops his meat, he literally uses a mop.I think he has about 10- 20 whole hogs going at once....... that’s a lot of meatTroble will you be wrapping it in a hessian sack?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Troble Posted May 27, 2021 Report Share Posted May 27, 2021 (edited) @tekobo I appreciate your feedback but that’s my working plan as of the moment. I’m not against cooking it on its belly the entire time but my ideal cook would involve a flip and mop/baste. I won’t know if that possible until I get the pig home and see how easily I can maneuver it, I would likely have to do the flip by myself so that may not even be possible but as I sit here this morning before I’ve picked up the pig that’s the plan. Once I pick it up I plan to put it on the grill to confirm the size and see how easy it is for me to lift and maneuver it then I’ll finalize my cook plan. also @tekoboif you have not watched this series on Netflix yet you absolutely must. The Rodney Scott episode is my 2nd favorite after the Lennox Hastie episode. It’s truly inspiring you’d love it https://www.netflix.com/title/81292974?s=i&trkid=13747225&clip=81261408 @Basherno sacks will be used. Going to foil the ears and snout and take it from there I’m gonna pick up the little piggy in about 3 hours from now so I’ll post some pics later today Edited May 27, 2021 by Troble 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 27, 2021 Author Report Share Posted May 27, 2021 19 minutes ago, Troble said: also @tekoboif you have not watched this series on Netflix yet you absolutely must. The Rodney Scott episode is my 2nd favorite after the Lennox Hastie episode. It’s truly inspiring you’d love it https://www.netflix.com/title/81292974?s=i&trkid=13747225&clip=81261408 Aha! Yes, I have watched the series, I just didn't remember Rodney's name. I really enjoyed it, thanks for the reminder. Yes, of course I wasn't expecting you to take my "feedback" as gospel. I just wondered about the difference in the type and size of animal that Rodney is dealing with when compared to yours and the tools he has when he comes to turn his cooks. I'll make a point of watching it with my pork chop dinner tonight. Yum. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 27, 2021 Report Share Posted May 27, 2021 Waiting with baited breath! Quote Link to comment Share on other sites More sharing options...
Troble Posted May 27, 2021 Report Share Posted May 27, 2021 (edited) Picked her up. 24 lbs. fits in the KK perfectly. Going to try my method of starting on stomach and then flipping to finish and baste but we’ll se how it goes. Also need to pop the eyeballs out before cooking 😀 Very happy that it fits in my fridge as well Edited May 28, 2021 by Troble 7 Quote Link to comment Share on other sites More sharing options...
BOC Posted May 28, 2021 Report Share Posted May 28, 2021 Picked her up. 24 lbs. fits in the KK perfectly. Going to try my method of starting on stomach and then flipping to go shopping but we’ll se how it goes. Also need to pop the eyeballs out before cooking Very happy that it fits in my fridge as wellLet the games begin!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 28, 2021 Report Share Posted May 28, 2021 (edited) I’m too excited so I decided to make my BBQ sauces today. Not really sure on quantity so I ended up making a lot. Then the wife told me she threw out all the tops to my mason jars because “we didn’t use them and we only use those jars for decoration” so had to improvise with a little press n seal on the left is “Rodney Sauce” from Rodney Scott’s cookbook. It consists of white vinegar, lemon, red pepper flake, cayenne pepper, black pepper and brown sugar essentially. It’s pretty spicy and is gonna be labeled as “spicy sauce” In the middle I have Aaron Franklins Vinegar sauce which is white vinegar, apple cider vinegar, ketchup, cayenne pepper, paprika, black pepper & white sugar. This is going to be labeled “mild sauce” on the right is @Syzygies Bourbon BBQ sauce that consults of onions, butter, vegetable oil, bourbon, ketchup, orange juice, apple cider vinegar, black pepper, maras pepper (which I substituted paprika for), maple syrup, molasses (which I subbed for brown sugar) & Worcester sauce, I also added a decent amount of salt and a couple extra dashes of paprika and cayenne. This sauce will be labeled “sweet sauce” Edited May 28, 2021 by Troble 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 28, 2021 Author Report Share Posted May 28, 2021 Shaping up nicely @Troble. We are all looking forward to your meal now. That piggy looks like it is just the right size. Can’t wait to see it cooked in a couple of days’ time. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2021 Report Share Posted May 28, 2021 Troble, we are anxiously waiting for the cook pixs. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 28, 2021 Report Share Posted May 28, 2021 Troble you are not cooking for 20...... there’s another 50 here watching........ no pressure!!!!!Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...