General Small Size: Most terra cotta grills are small. Black – 1895.00 4ft. I am really looking forward to trying this out. It is a little larger than a suckling pick. The pig: Hogs range in size from 20-pound suckling pigs to 225-pound behemoths. Your weight of 30 pounds is for a dressed pig, correct? This requires a couple of people to move a six- or eight-foot steel slab and place it on two sawhorses. Place the half hog skin side up on the pit's grill. If you you're your pig running-style, all your liquid is going to drip out. A few things are required to properly grill a whole hog: Once the hog and grill are taken care of, the rest is easy. Grillin…, Nothing is more delicious and healthy than freshly caught fish, but you need to how t…, Want to add something different to your next barbecue? It’s time to pull the pork. Make sure not to poke any holes in the foil while moving the pig. How long do you think it would hold in a cooler insulated with a moving blanket or two? I send three of my Japanese steel knives to be professionally sharpened just for the skinning, and by the time I’m done, the first two need to be sharpened again. I’m looking to add a stick burner to my collection soon. Smoke at 225-250⁰ for 2.5 hours then apply a light coating of cooking spray on the skin. Marinate the pig for 2 hours before placing it over the coals. I have never done anything over a 15lb brisket. Black – 2495.00. While roasting a small pig on a gas grill is not an everyday task, a roast pig makes a memorable meal for a large family or holiday event. 1. Continue to smoke until internal temperature registers 190 in the thickest part of the shoulder. Thanks Malcolm. Whisk pork injection and apple juice in a bowl to combine. Please double check your email address. When ordering the pig, keep in mind that more than half of the weight is the head and bones. Scott Thomas is a self-confessed "Grillin' Fool" who aims to teach others how to overcome the same mistakes he made while on his path to becoming a barbecue expert. 9. Then flip the half hog over with two large professional grade barbecue forks to … Disadvantages of a Terra Cotta Grill. I think I could fit one pig inside my New Braunfels stick burner but it would be tight. I’ve been wanting to do this for a long time. It takes all night to grill a whole hog, right? Place the pig on the grill grate, and make the first cut. Roast pig needs to be cooked slowly over indirect, low heat. When you have the pig laid out, you can always rub the skin with a light coating of oil. In the barbecue world, this is called the “bark.” Dig a hole in the ground, fill it with fire, add a large animal, cover and cook. In fact, the face will turn black pretty quickly because it doesn’t have the fat to counter the heat like the rest of the animal does. Purchase a whole pig that is grill ready, directly from the butcher. A 90-pound pig cooking at 275 degrees should cook within 10 hours, so it's practical for starting early one morning and serving it that evening. Learn how your comment data is processed. First he gave us the “McRob” (a real boneless barbecued rib sandwich). How many hours at 225* would you estimate the cook? If you’re making a rub that has lots of sugar in it, I highly suggest using turbinado sugar (otherwise known as raw or unprocessed sugar), which has a much higher blackening point than regular sugar or brown sugar. To do this properly, insert the probe thermometer into the shoulder without touching any of the bones. thank you, Your email address will not be published. we are cooking a pig for the 4th of July. This error message is only visible to WordPress admins, Malcom’s Shop, Holiday Cooking Plans and more BBQ Q&A. In fact, once I’ve skinned the pig, I go take a nap. December 4, 2015. Here comes the hard part. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. This is fine.For all intents and purpos… If you want to serve as much meat as possible, have the butcher remove the head of the pig measuring the 48 or 56 inches from shoulder to rump. All we ask is for a 200.00 deposit to begin building your custom cooker. I don’t recommend stuffing the cavity if you are cooking it running-style. To compensate for that nasty petroleum product just added to the grill, leave the grill open and the pig off to the side for at least 45 minutes so the stink can burn off entirely. I’ve been searching for a suckling pig recipe for a long time, but never felt comfortable with the other videos I saw. Notify me of follow-up comments by email. This site uses Akismet to reduce spam. Place the hog rib-side down on the grill. This is not necessarily a bad thing. Ryan Fleming wipes down the fully prepared pig on the grill grate before it is lifted into the grill in Cottage Grove on Saturday, Sept. 30, 2017. Ensure the ambient temperature is in the ideal cooking range. Slow Thaw suckling pig in refrigerator for 3-4 days. I’ve seen Skip Steele do it in about 20 minutes. I used it on 5 packer briskets yesterday and I always have problems when the container holding my apple juice mixture is about empty and turns over, sometimes. This option is definitely the easiest route, but usually the most expensive as well. Cullen, Hey Malcolm how many people would a 30 pound pig feed? Black – 2195.00 5ft. I havr a Char Broil Pro smoker !!! OK, I lied. Pile up the other 40 pounds under the hams (the rear thighs). He lives and grills in St. Louis with his wife and three boys. Make A Little Appetizer For Your Friends Some people recommend packing the cavity with is … Every week I share a new recipe on my HowToBBQRight YouTube Channel. Whether this is your first time cooking a rotisserie pig or you are a seasoned rotisserie pig expert, it always helps to have a guide to follow. I’m thinking about bbqing a pig this summer, Followed Malcom’s recipe for Thanksgiving dinner Would you place the head towards or away from the heat source (right side)? Because a roast suckling pig is quite a bit smaller than other whole hogs some people may consider cooking them on a grill or barbecue. BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. love your products and videos. Thank you. ★☆. The hog is practically maintenance-free once it’s in the cooker. To compensate for that nasty petroleum product just added to the grill, leave the grill open and the pig off to the side for at least 45 minutes so the stink can burn off entirely. (They won’t yield the most meat, but some say that the cheeks are the best part. A whole sucking pig would hold in a cooler for 4 hours no problem. Prepare smoker for indirect cooking at 225⁰ using cherry and hickory wood for smoke flavor. Place the pigs on a sheet pan in the running position and wipe any excess rub or moisture off the skin using a dry towel. So in honor of the holidays, we asked him to smoke a whole suckling pig. OMGoodness, A must try this summer. Trim away any excess fat, sinew, organs, or blood colored areas from the cavity. After the pig is on the grill, the rest is so simple that I often go take a nap. Remove pig from smoker and rest for at least 30 minutes before serving. Take a breather – the hard part is over. While technically a pig is only a true suckling pig when it's still drinking its mother's milk (up to the age of around six weeks), you'll often find pigs that are quite a bit older still labeled as "suckling." Roll the pig onto the side with the aluminum foil, and cover the other side with foil. You can get smaller pigs – so it really depends on what size pig you get – but for the 30lb ones I used, you really need a 24inch grate. When the shoulder reaches 165 degrees (around six hours for a 120-pound pig), take the grill grate – pig and all – over to the sawhorses to rest for an hour. I wouldn’t grill anything smaller than an 80-pounder, as it will not be all that tender. To counter this, cover the body and face in tin foil – an aluminum trench coat and ski mask, if you will. Consider grilling pizza over c…. There won’t be much difference between the meat around the ribs, the belly, and the shoulders. Season inside the cavity with Killer Hogs AP Rub followed by a layer of Killer Hogs The BBQ Rub. Pig Cookers. A broomstick handle might help to get the foil pushed down along the back side of the grill. thank you very much, see you soon! Now it’s nap time! But give yourself plenty of time because you can always hold a pig. / 1 quart bottle. The first time you smoke a hog, I recommend a 50-pounder (that’s gutted weight, by the way, but with the head on). As a complete all-in-one outdoor cooking system, the BrickWood Box is a fuel-efficient Wood Burning Grill, Meat Smoker, Pig Roaster, Rotisserie Grill, Dutch Oven, Uruguayan Grill and Bread and Pizza Oven that is fired with low-cost … As the pig rotates on the rotisserie, the clamps hold the pig in place. Keep your Pig Belly-Up If you have the option - smoke your pig belly-up. A small charcoal grill is often sensible for small families and traveling. Tell the butcher he should not hang the pig vertically. How to Butcher a Pig. Get your fix of expert articles delivered straight to your inbox! This is done with a single shot from the .22 caliber rifle. If the rub has any kind of sugar in it, the pig could get too black. More and more people are realizing there's more to barbecuing than just meat! I used the Thermoworks Therma Q Blue (This is an affiliate link, meaning I do make a small amount from your purchases. If you want to make it more of an experience from start to finish, you can go to a local live pig farm, and select your own pig. We used a Phillips screwdriver to punch holes in the pig’s skin, and then we used the meat injector needle to run through the holes with the wire, using it like a needle and … Slide the pig to one side of the grill grate, and cover the other half with about five layers of aluminum foil. Shoot the injection into the hams, loins, and shoulder areas of the pig. ★☆ I’m sure you could find it on their website though. Whole Pig Cooking Times and Temperatures. The shot must be placed so that the animal is stunned, unconscious, … I want to try this for a tailgate. Once the pig is on the spit and clamped, stitch the pig up with wire. u need a 24×18 inch grate size for a suckling pig. Remember, you’ll be able to reward yourself with a nap soon! It’s time to go “hog wild” at your next barbecue and cook a whole hog. Position the pig on its belly, racer style, at one end of the grate to allow for the cooking of sides and appetizers at the other end. You must have a good grill surface thermometer to do this correctly. Set the pans of pulled pork on the buffet table alongside barbecue sauce and sides, and enjoy. You don't even have to dig a hole in the ground... do it down south style, with cinder blocks. ole hickory does make a hog cooker though. ★☆ For a smaller pig like this, we recommend cooking it at 275 degrees F. Cooking a small pig at a hotter temperature tends to dry out the leaner parts of the pig more than necessary. Bigger is not better, do not use a larger caliber gun, which will kill the hog instantly and it will not bleed out. pig, figure on 1-1/2 lbs. This is not some frou-frou restaurant with portion sizes in the two-ounce range. More selfies will be taken next to your whole-hog grill than you can see in a teenage girl’s Instagram feed. Cooking burgers and steaks over direct heat works just as well as on a larger grill. I would estimate it would take 8-10 hours. I spend my life cooking – mostly slow-smoked barbecue. Remove the pig from the grill, pull chunks of pork from the pig, and roughly chop it into … I look forward to hear from you soon. 26 lb suckling pig (locally sourced) on a Rec-Tec pellet Grill…………. Is there a rule of thumb for hours per pound for a pig/hog? Yeah, it was around 30lbs dressed. In the immortal words of Skip Steele, two-time Memphis in May Whole Hog Champion, “Trying to smoke a pig that hasn’t been skinned is like trying to get smoke into a football.” Feel free to keep that little nugget to yourself and gorge on some cheek. I love this video and my Yoder 1500 is going to be smoking a sucking pig, in the near future. Oops! Line up the grate next to the spot where it will reside in the grill, and then dump 60 pounds of charcoal under the spot where the shoulders of the pig will be. OUTSTANDING!!! Man, you did an excellent job with this, as you always do!!!! Allow to cook one hour with the rib side down. Don’t even bother with wood chips, as they will burn up in minutes. The head flows from the firebox on the right up and out of a stack on the left side. I called a friend and have a 8 week old ordered. Hi Malcom !!! silverskin, blood, glands, etc. If it isn’t skinned, it will be bland. The pig can be skinned with a dull knife, but it’s a lot harder. Please go to the Instagram Feed settings page to connect an account. Great video, Malcolm. I know that it sounds like a monumental task that most backyard guys and girls aren’t ready to tackle. Cooking over indirect heat on a small grill is more of a challenge, but a little practice and a few tips will have you grilling like a pro. It normally takes 7-10 days to complete your order. All of the pig’s meat is pulled pork at this point. Arrange the pig on the cooking grate and protect the ears and snout with aluminum foil. Required fields are marked *, Rate this recipe Press down gently on each side until pig lays open. This will help deflect heat. 225 degrees for 7 hours did the trick. Yes, you could probably feed people for less money by cooking many pork shoulders, but it’s not nearly as fun or satisfying. Wipe the cavity and outer skin clean with a damp towel. Pig roasts have been popular for years, but Southern barbecue fans and the Cuban community of Miami enjoy grilling their whole hogs. It’s a heavy duty work. You can find it in the baking aisle near the other sugars, and it’s a must-have in the pantry when you’re making barbecue rubs. Order your pig carcass well in advance to be sure it is available in time for your party. I have 2 questions. At this point, throw on a few bags of smoke wood chunks, and set the grill grate, pig and all, on the grill and close the lid. Select your size, we’ve got three to choose from. Grill time will be approximately one hour for every 10 pounds of carcass or however long it takes for the internal meat to reach 170 degrees Fahrenheit. I find your excellent recipes and your exceptional videos … since here in Italy they are not widespread and I do not know them, I would like to know which Spray you use on your pig skin your last recipe: Original or Butter? Place the pig on its stomach in racer formation (front legs straight out in front and back legs to the rear, as if running), and slice along the edge of the belly on each side of the pig’s body. Before I was sponsored by my local butcher, it cost me around $100 to rent a trailered grill big enough to cook a whole hog in. Sometimes they are still there – If you see any, you remove them. Luckily, both of them can usually be obtained from your butcher. Good bark is a one-way ticket to Flavortown. In your opinion is it worth a shot or should I try a different method? of pig per person. Once the pig has been secured to the spit, lift and place it on the supports to rest it over the pit. ). -- almost four times the weight of a fully-stuffed Thanksgiving turkey. Repeat at the ankles, wrists, and around the anus and tail. A. This looks sooooooooo great, I MUST give this a try. Slow Thaw suckling pig in refrigerator for 3-4 days. B. Finally, season the skinned pig with a heavy layer of salt and the rub (see below for a great rub recipe). A pig is a little different than culling any other animal. I got mine at Publix grocery store in FL. Place pig on cutting surface back side down and use a sharp knife to cut through breast bone allowing the chest cavity to open. Place pig on cutting surface back side down and use a sharp knife to cut through breast bone allowing the chest cavity to open.