slu Posted February 26, 2011 Report Share Posted February 26, 2011 For my birthday my brother shipped a suckling pig to me. You can imagine my surprise when the coffin-like package arrived at the front door. I plan on cooking it the first weekend in April. I'm thinking low and slow initially, then 325 to get the skin to crackling stage. What do you folks think? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Suckling Pig I almost bought one in the market the other day.. It was only $24 but I was leaving town and did not have any way to freeze it.. But I'm ready to try soon.. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Suckling Pig I just have to ask; is there a rotisserie involved? Having turrned a big one on a spit over a pit; I'm interested in how you do it with a KK. Quote Link to comment Share on other sites More sharing options...
slu Posted February 27, 2011 Author Report Share Posted February 27, 2011 Re: Suckling Pig No plans for using the rotisserie on this one. The pig weighs about 18lbs frozen. In order to fit it on the large grill, I will have to slightly coil it; that, or severe the head and cook it separately on the dome grill. This is uncharted territory, and I have no idea how long it will take to cook the thing. I'm thinking 3-4 hours at 220, and then another 3 at 320. I'll have to search the net for a clue. Quote Link to comment Share on other sites More sharing options...
LarryR Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Suckling Pig One of my go to books "Mastering the Grill" says 200 - 250, nothing about crisping up the skin at higher temps. Sounds like a fun cook, looking forward to the pictures. Quote Link to comment Share on other sites More sharing options...
primeats Posted February 27, 2011 Report Share Posted February 27, 2011 Re: Suckling Pig Slu, I would guess that is how long it would take as well. Whenever I've done pigs on a covered rotis. the skin never really gets crisp unless the heat climbs to 3 or 400. And a specimen that size may not survive.Good luck, and keep us informed. Quote Link to comment Share on other sites More sharing options...
slu Posted March 27, 2011 Author Report Share Posted March 27, 2011 Re: Suckling Pig I begin thawing the piglet tomorrow. It will roast next Saturday, and I have decided to just do it low and slow, likely at 250 till done. The size of the party has grown a bit, so I thought I would throw a pork butt on the upper sear rack as well. I figure the drippings from the butt will baste the pig below. I'll take photos, and this time I will remember to put the memory card in the camera! Quote Link to comment Share on other sites More sharing options...
Tucker Posted March 27, 2011 Report Share Posted March 27, 2011 Re: Suckling Pig Can't wait to see how it turns out... anticipation on the photos and results. Quote Link to comment Share on other sites More sharing options...
slu Posted April 3, 2011 Author Report Share Posted April 3, 2011 Re: Suckling Pig One suckling pig + one Komodo Kamado = SWEET EATS! The pig weighed 19 pounds Cook time was 5 1/2 hours Cook temperature was 250 for 5 hours and 350 for 30 minutes Charcoal was Kamodo 2003 Extruded Coconut Charcoal and Halls Hill Hickory Charcoal Quote Link to comment Share on other sites More sharing options...
slu Posted April 3, 2011 Author Report Share Posted April 3, 2011 Re: Suckling Pig Continuing the Photos: Quote Link to comment Share on other sites More sharing options...
ifly61ce Posted April 3, 2011 Report Share Posted April 3, 2011 Re: Suckling Pig Nice Pig! I noticed that you have the same Wolf Stove that I have in my kitchen. My wife insisted on the red knobs (I wanted the black) she was right the red are my favorite. Quote Link to comment Share on other sites More sharing options...
primeats Posted April 4, 2011 Report Share Posted April 4, 2011 Re: Suckling Pig Great looking pig! Ok this is weird, I also have the same Wolf range, but with black knobs and duel fuel. It's the KomodoKamado of ranges! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 4, 2011 Report Share Posted April 4, 2011 Re: Suckling Pig The belly on the guy tying up the pig doesn't look like the guy who "beat anorexia"! Quote Link to comment Share on other sites More sharing options...
slu Posted April 4, 2011 Author Report Share Posted April 4, 2011 Re: Suckling Pig The belly on the guy tying up the pig doesn't look like the guy who "beat anorexia"! Actualy Doc, my stomach is even thinner than the guy sewing the pig! That being said, my brother-in-law is the one doing the suturing, and in real life he is an equine veterinarian. Naturally, I let him do the stitching! Quote Link to comment Share on other sites More sharing options...
slu Posted April 4, 2011 Author Report Share Posted April 4, 2011 Re: Suckling Pig Nice Pig! I noticed that you have the same Wolf Stove that I have in my kitchen. My wife insisted on the red knobs (I wanted the black) she was right the red are my favorite. Your wife was indeed correct. Good choice! Quote Link to comment Share on other sites More sharing options...
slu Posted April 4, 2011 Author Report Share Posted April 4, 2011 Re: Suckling Pig Great looking pig! Ok this is weird' date=' I also have the same Wolf range, but with black knobs and duel fuel. It's the KomodoKamado of ranges! [/quote'] I'm not a materialistic person, but when form and function synergize, I can be persuaded to acquire! I value both!! Quote Link to comment Share on other sites More sharing options...
primeats Posted April 4, 2011 Report Share Posted April 4, 2011 Re: Suckling Pig Slu, that's why I got the KK. I'm not rich, so I don't want to buy a new grill every 10/15 years. I try to do the same thing with our indoor appliances, so far the Wolf has been the only one that hasn't gone belly up a week after the warranty was up. Quote Link to comment Share on other sites More sharing options...
ifly61ce Posted April 4, 2011 Report Share Posted April 4, 2011 Re: Suckling Pig I have been reloctated by my company three times in the last 20 years and I have had Viking, Thermador, and Wolf. The Wolf is the one I prefer, never had trouble with the Viking but I did have trouble with the Thermador. Sub Zeros in all three houses and love them. I am also not wealthy but the kitchen in my past homes has paid me back when I sold, well worth the investment. Quote Link to comment Share on other sites More sharing options...
primeats Posted April 4, 2011 Report Share Posted April 4, 2011 Re: Suckling Pig We bought a new Thermador when we built the house 15 years ago, the control module burned out, got it fixed but the oven would randomly turn off. Pretty upsetting around Thanksgiving time. This was before the KK. The Wolf was found on Craigslist from a lady who "divorced well",got a new furnished condo and was selling all the appliances, we were too late for the Subzero. You can put a lot of side dishes in that oven! The "beast(s)" of honor go in the KK! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 11, 2011 Report Share Posted April 11, 2011 Re: Suckling Pig So who is the dude who beat anorexia? Quote Link to comment Share on other sites More sharing options...
