Grilling A Suckling Pig

[Carrot Top]

The devastation:

I absolutely want to do this again with a larger pig.

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I keep clicking on this photo to see if it as funny to me every time I click on it, and it is, each time.

These photos would made the basis of a great chldren's book.

Really, I don't *know* why it's humorous, but it is.

"La Piggie en Deshabille".

(She needs some clothes!)

[snowangel]

What did you opt to do with the feet and head?

[hjshorter]

My eight-year-old demanded, and got, one of the legs to nibble on. I carved out the cheeks for me and Charles, with a bit for my husband. We didn't go hog-wild (chortle) on the carcass, as we were all full and possibly a teensy bit drunk by that time.

Edited June 19, 2007 by hjshorter (log)

[Chris Amirault]

Any sense of how much meat the 35 pounder provided?

[Busboy]

Any sense of how much meat the 35 pounder provided?

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Heather might have a different guesstimate, but I'd think 6-7 pounds. Not much at all (fortunately, it was a samll group. 35 lbs, btw was before it was gutted or whatever they call it.

[Carrot Top]

Did you guys save the innards for anything?

[hjshorter]

We got the heart and liver with the pig. Charles took them but I don't know if he used them.

6-7 pound yield sounds about right to me. Not much at all. Next time I cook a piglet it will be for a much more intimate crowd. Scott was busy grilling other stuff, and didn't get any roast pig except for the cheek I brought him. He was very disappointed.

Edited June 19, 2007 by hjshorter (log)

[Carrot Top]

I bet he was disappointed. The only way to have enough meat from a roast pig is to fill everyone else up on other stuff first.

I'm sorry that Charles only took the heart and the liver, though. That would have made a nice pictorial - dealing with *all* the innards creatively.

Especially if he wore that nice pink shirt while doing it.

[kbjesq]

I have the opportunity to cook our Thanksgiving piglet in a "Big Green Egg". Usually I cook piglets in my oven. Anybody got any advice on whether I should give this "Big Green Egg" a try?

I will do my typical brining of 24 hours with garlic, citrus, and loads of fresh oregano. The piglets that I get are usually around 20-25 lbs.

But after that, if I cook it in the Egg, how long and at what temperature would you grilling/smoking experts suggest? And should I stuff it and/or truss it in any way? The Egg does not have a rotisserie feature, to my knowledge, but then again, I don't know much about Big Green Egg cooking.

Thanks in advance for any advice! And not to worry, I am an equal opportunity cook, so a very large turkey will also be served!