DaveyR Posted January 21, 2015 Report Posted January 21, 2015 Ok so i have been a bit slack on a couple of the postings that i was supposed to have done.... Also missing a couple of photo's but here goes. For the New Years eve this year i decided to do a suckling pig on the KK. So after talking it through with my friendly butcher we came up with a plan for about a 20 pound suckling pig that we de-boned and then stuffed with 2 boston buts so it was a good solid mass. During the de-boneing and stuffing process. All ready to go on the KK after sitting the fridge for a couple of days to get nice and flavorful. (Had to buy a bigger tray to move it around on) Fresh on the KK and just starting to hangout in the nice temps About 3 hours in to the smoke and starting to get a nice color Man i am starting to get hungry again just posting..... Ok at the end of the cook and ready to come off. Now lets see some of that smoke ring and color. It may look like a bit of a hack fest but it was just removal of the crackling and legs and head had happened. I think that this is now a New Years tradition. If you are in philly for 2016 look me up and come on over
CeramicChef Posted January 21, 2015 Report Posted January 21, 2015 WHOA! Davey, that's one fine looking pig cook. Very fine indeed! I've been thinking of my summer cooks and parties and I can tell you right now, suckling pig just hit the menu! Thanks for the post. What did you stuff that little guy with? Thanks in advance!
DaveyR Posted January 21, 2015 Author Report Posted January 21, 2015 Hi CC It was stuffed with Boston buts and some basic herbs. (Rosemary, pepper, salt and my normal rub) 1
tony b Posted January 21, 2015 Report Posted January 21, 2015 Porchetta by any other name! Just wish my cracklings had come out that well! Props, dude!!!
wilburpan Posted January 21, 2015 Report Posted January 21, 2015 Nice! Can you tell us more about the deboning process? How do you go about doing that?
GrillingMontana Posted January 22, 2015 Report Posted January 22, 2015 Fantastic cook! Thanks for sharing- Curious how the butts turned out? I would think they would take so much longer to cook than the rest of the little guy?
GoFrogs91 Posted January 22, 2015 Report Posted January 22, 2015 Wow!!! Never heard of butts inside a piggy. Creative.
cgl Posted July 2, 2015 Report Posted July 2, 2015 DaveyR. That is an awesome looking piece of meat. You have definitely raised the bar on rookie like me! Let me read up a couple of recipes and see what I can come up with but I am telling you right now, it ain't going to be as succulent as your masterpiece.
DaveyR Posted July 2, 2015 Author Report Posted July 2, 2015 CGL it was just de-boned, rubbed and cooked. It was a basic rub (Jeff's from smoking meat.com). The other thing was try to get it in the fridge at least one day before to let the rub flavor the meat.
ckreef Posted July 3, 2015 Report Posted July 3, 2015 Really great looking cook. Very tasty. I wish I could find a decent local butcher but alas I live in the middle of nowhere.
tony b Posted July 3, 2015 Report Posted July 3, 2015 One of the nicer things about living in Iowa - It's good to live where the piggies are!!
