Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rebeltruce on April 29, 2015, 04:58:22 PM
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Has anyone done a little piggy in the PBC.
My Butcher tells me she can procure a little pig in the 20-30lb range. She'll prep it anyway I want, I've bought several whole hogs from her before, and have always gotten them butterflied with the head. They've all been in the 100-120lb range. I think the piggy will fit in the PBC, especially if the Butcher can get me one closer to the 20lb range.
A few years ago I saw something online where a guy did a whole hog on a Green Egg. I remember he prepped it so it looked like a square with a pig head on top, very compact. Anyway... looking for ideas and suggestions, or even better if someone else has done it and has pictures that would be great!!
I think it could be butterflied, hung head up, but the hind legs may have to be trimmed back almost to the hams, with just maybe an inch or so of the shank left. I will have a more detailed conversation with the butcher, I'm sure she could give me an idea of the width (butterflied), and the length say from snout to the end of a rear hoof...
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I have done several in a La Caja #3 box. 30-65 & 90. and 4 or 5 of various size in the tank.
The barrel idea is interesting for sure.
I don't know much about the size of the PBC but I would go with a 20 first. It might fit on the re-bar that way. Or maybe you could rig a wire net. The square idea seems like everything would cook more evenly in PBC.
Take pics and keep a way to hold that lid on tight if she flares up...
Good Luck, I am looking forward to seeing these results!
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Hummm. Give it a try and let us know how it comes out.
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Interesting! It would be great if you could pull this off. But length will be a big issue. I've had spareibs on that were too long and burned at the bottom. Let us know if you try and good luck!
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Never mind the head. Bone the pig and then roll it (possibly stuffing it before rolling it). Truss it up and hang it over the coals in the PNC. The pig skin will help "protect" it from overcooking. Should also provide some fantastic skin for later use. Without the bones, you will be able to slice it in circular pieces and serve. An acquaintance of mine owns several food trucks. He caters a lot. He takes small pigs, bones them and rolls them just as I described. Claims they are fantastic. I believe him. I'll be watching this one.
Art
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Never mind the head. Bone the pig and then roll it (possibly stuffing it before rolling it). Truss it up and hang it over the coals in the PNC. The pig skin will help "protect" it from overcooking. Should also provide some fantastic skin for later use. Without the bones, you will be able to slice it in circular pieces and serve. An acquaintance of mine owns several food trucks. He caters a lot. He takes small pigs, bones them and rolls them just as I described. Claims they are fantastic. I believe him. I'll be watching this one.
Art
Great idea! Please be sure to take pictures of the prep and cooking / results. Heck if you want to do a video, give me a call! This sounds like a great cook.
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This will be interesting. Please do take a bunch of pictures.
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Art,
I've done Porchetta before...with a much bigger pig....we boned it, stuffed it, trussed it up and cooked over charcoal on a rotisserie. It was phenomenal, but without the head it's a big hunk of fantastic pork.
I may in the end have to remove the head....butterflying it, and hooking it at the shoulders....I think the head may be to far above the rebar, it may interfere with the lid closing. I am going to talk to my Butcher this weekend, if she can't assure me her pig will be under 25lbs, I found a place online that guarantees their Suckling Pigs are 24lbs and under.
In doing some research on little pigs, I'm finding that if they are under 40lbs, their bones are still mostly collagen, which makes them very difficult to overcook. It also makes them very sticky and of course sweet.
I have extra time off around the Memorial Day weekend, so that is when I am planning on giving this a try.
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Hey Rebel. Memorial weekend is coming up and I was wondering how the plans for cooking the pig are comin. Hoping you are still gonna give it a go. Excited to see the results.
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This is going to be interesting 8)
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I'm sorry to say that I won't be doing the pig this weekend. I am doing a 20lb American Wagyu Brisket instead.
I will do a pig at some point soon!....All of my guests would rather have brisket...so in a way I was out voted....
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2360.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2360.jpg.html)
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rebel, you're gonna love that brisket. The Turtle sent us a prime wagyu brisket from Snake River Farms for the Fall Gathering a couple of years ago. All I remember was that the brisket cooked really fast, tasted delicious, and didn't last very long with all those people gobbling it up. We had to fight a few off to save Jaxon a piece.
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I'm sorry to say that I won't be doing the pig this weekend. I am doing a 20lb American Wagyu Brisket instead.
I will do a pig at some point soon!....All of my guests would rather have brisket...so in a way I was out voted....
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2360.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2360.jpg.html)
That's one hell of a piece of meat
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20lb pig...20lb wagyu...it's all food porn! I bet that's gonna be incredible!
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Looking forward to some pics of that baby
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I'll admit, I'm a little intimidated by this awesome piece of meat.
My plan is to use a simple rub, 50/50 salt and pepper.
Fire the PBC up and cook this on the grate till about 170 or so, I believe it may be to big to fit, so I may have to trim the flat a bit. I hate to have to do that, this thing is already perfectly trimmed.
If I have to take some of the flat off, I'm hoping it's a large enough piece that I can fit it on one side or the other and maybe pull that "chunk" early or I could use it for burger.
That's my plan, but I am wide open for any suggestions, I want this baby to be as perfect as I can make it. I do want to keep it very simple so far as any rub, I want the Brisket to shine.
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Well whatever you decide to do, make sure you post pics. Preferably with smell-a-vision. I'm sure it's gonna be amazing.
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Briskit has become our favorite lately. That one should be very good!