Looking for any experience with cooking a little 20# whole pig in the drum. Brainstorming rubs, temp and time.
Thanks !
Looking for any experience with cooking a little 20# whole pig in the drum. Brainstorming rubs, temp and time.
Thanks !
Big Poppa Drum kit 55gal, flat black
Weber 22
Welcome to the forum. Sorry i
Can't help you on the pig though. Take some pics of that pig cook. Looking forward to seeing that.
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Bob
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BPS UDS_OTS 22/Smokenator_Weber Genesis 330_Weber Smokey Joe_Charbroil COS
WOW ILL have to think about that one
Keep a fire extinguisher handy! Lots of grease off a whole pig.
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Gonna be pretty wild for the 4th go round on my drum. My buddy was so stoked on my first batch of ribs that I brought him when we got my steer hung in his locker that he insisted I bring the drum and we do one of his little pigs when I come back to cut and wrap the cow.
Not too worried about grease, I will just have to be prepared to adapt if it's an issue.
I will plan on S & P and granulated garlic my first time, which is my recipe start point unless there are any other must haves.....
Thanks,
Dan
Big Poppa Drum kit 55gal, flat black
Weber 22
Check out Meathead's site. There is a recipe and howto for doing a whole hog. I'm sure that suckling pig won't be too different.
I did one of those years ago on a Weber Kettle. We tied the front legs to the back legs to keep him curved to fit into the barrel. We cooked him about 12 hours indirect, flipped a few times during the day. It was so long ago I don't remember rubs or spices but it turned out great! No Fear, go for it, you can't screw it up.
Big Poppa UDS Smoker
New Braunfels Bandera Smoker
2 Weber OTS
Weber Genesis Gasser
Orange Thermapen
Wow, that was low and slow no wonder the results were so good.
I am thinking we will lay him out and score his skin to keep him flat, might have to rig him with some wire to help that.....
On board with the sentiment of NO Fear !!!
Big Poppa Drum kit 55gal, flat black
Weber 22
Easy burn......can I come to play? Baby pigs are great.
I do a small pig of about 50 to 55 LB's each year on my offset.....too big for the UDS but now I'm starting to think about that. There are lots of seasoning and injection ideas for them little guy's.
A friend told me some years ago not to cut the skin and start it on it's back.....keeps the juices in better. Then about half way through the cook (easy could be a 12 hour cook depending on heat), flip it over to finish. And, yes, there will be lots of grease so keep an eye on the fire. Nothing but bones and a little skin left.....
Brad
Man fire food on the cooking channel showcased a place that did whole hogs belly down @ 300deg about 16 hours, then flipped for the last hour to crisp the skin. I think i will try that although I am thinking a 15-20lb pig will go much quicker. A 8.5# shoulder last weekend@220deg cooked in 9hrs, so gonna approximate the target time based on the thickest parts.
Seems like the grease is a prominent concern, although hard to imagine such a little critter packing that much flavor.
Big Poppa Drum kit 55gal, flat black
Weber 22
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