How To make Spit Roasted Suckling Pig with Vegetables
1 Pig, suckling (@ 15 lbs)
Garlic, cloves, whole 1 c Juice, lime
1 bn Marjoram, chopped
1 bn Thyme, chopped
Salt (to taste) Pepper (to taste) 1/2 c Oil, olive
Vegetables, mixed ** ** Bell peppers, (of varying colors), baby eggplant, zucchini, summer squash, fresh green beans. Rub the pig with lime juice, salt, pepper, and chopped herbs. Put the spit through the pig, attaching the spinal column to the spit with some wire to prevent the pig from slipping. Skewer in place. (Put a whole bulb of garlic on each skewer before sticking them into the pig.) Roast the pig, browning the skin gradually. If the skin starts to blister, decrease the fire's heat. While the pig is cooking, baste it with olive oil flavored with marjoram and thyme. Cook for about 6 hours, then take the pig off the spit and let it sit for 15 minutes. Carve and place the meat on a serving plate. Bake the eggplant on a grill until it's tender. Grill the peppers, then seed and slice them when tender. In salted water, blanch the zucchini, squash, and green beans. Toss all of the vegetables in olive oil, chopped herbs, salt and pepper. Add vegetables to the serving plate and garnish with garlic clove halves from the skewers. (The garlic will be very mild and tasty roasted in this way.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
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DIY. How to do Pig Roast. Lechon. Filipino Style. Dad's 78th Birthday.
No.121. Today is my father's 78th Birthday. So it's Lechon time. We decided to do a Pig Roast for him. Filipino Style.
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Smoking a Running Style Whole Hog
Whole Hog BBQ – How To Smoke A Running Style Whole Hog
#wholehog #wholehogbbq #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Whole Hog sourced from Ramon's Meat Market
- Swine Life Mississippi Grind
- Killer Hogs The BBQ Rub
- Thermoworks DOT
- Red Handle Trimming Knife
- Hickory and Cherry Wood from
My favorite thing to smoke, hands down, is whole hog. For me it’s about hanging out with my friends doing something that we all love. Tales are told, good times are had, and the best part is we get to enjoy and share the fruits of our labor because a whole hog yields a ton of delicious barbecue.
This hog cookin’ is all about smoking a pig “racing” or “running” style. That means we lay the hog on his belly skin up in the smoker instead of on his back - belly up.
First I had to source the pig. I called my buddy TK at Ramon’s Meat Market in Memphis, TN and told him I needed one. Picking up a 150lb pig is no small job so make sure you have a cooler that can handle it. I invited my friends Mark and Jamie Williams from Swine Life BBQ over to help.
The next important thing you’ll need a smoker big enough so we broke out my big pit for this cook. It’s an Ole Hickory EL-EDX. The main mistake I see people make when attempting to cook a hog is not having a smoker big enough. Just because it fits in your smoker doesn’t meat there’s adequate air flow for it to cook properly and you’ll end up running into problems.
For a racing hog we start out with the hog on his back so the cavity is exposed. Any sinew (silver skin) or excess fat is trimmed away and we coat the inside with a light layer of mustard and bbq seasonings. We used Swine Life’s MS Grind and my Killer Hogs The BBQ Rub. The seasoning aren’t going to get to the majority of the meat on a racing pig, so to get flavor spread throughout the pig we inject it. I mixed up some apple and white grape peach juice along with a good dose of brown sugar and salt. It’s pretty much a brine and we pump as much as we can into the hog hitting all the major areas hams, loins, ribs, belly, and shoulders.
The hog is then flipped over into the racing position. To support the back we wrapped a concrete block with aluminum foil and placed it in the cavity. This keeps the back straight and prevents the hog from sagging during the cook. The ears are wrapped with foil to prevent them from burning up and the skin is wiped completely dry so it will tighten during the cooking process.
Moving the hog from the prep table to the smoker is the next big task, but Ole Hickory has really made this easy by developing a specialized hog rack. They call it a “Lazy Suey” because when it’s loaded into the pit, you can spin in around with ease just like the old lazy Susan’s.
The hard work is pretty much done once you get the hog into the cooker. Now is the time to kick back and maintain the fire. We ran the Ole Hickory at 225 degrees the entire time using Royal Oak charcoal and hickory and cherry wood from my buddy Jimmy at smokerwood.com.
The first few hours are all about getting the skin right. It will start to brown and tighten and then vegetable oil is applied to the outside. The oil really turns the skin golden brown. Once the skin is right (about 6 hours into the cook) we place foil over the hog to protect it. It’s not wrapped tight just shielded with the foil. This will keep the skin from getting darker. At this point we also start monitoring the internal temps in the hams and shoulders.
The remainder of the cook is all about smoker temperature. Keep the pit steady and add coals as needed. There’s no rushing a whole hog. It’s done when the hams and shoulders reach 190 degrees and you can expect it to take anywhere between 16-18 hours (I even had some take as much as 20 plus hours)
Once we reach desired temp, it’s time to check on the pig. The foil is removed exposing that beautiful tan we worked so hard on. At this point it needs to rest. Kill the pit and let it sit with the door open so it’ll cool down.
We garnished the hog with kale, pineapples, peppers, etc for looks. When you cook a hog like this I guarantee folks are going to want to take a ton of pictures.
When it comes to breaking the hog down, use a stiff bladed knife and cut down along the back and across the hams and shoulders. The skin will peel right down exposing the meat and you can easily “pick” the goodness off the bones. A hog this size will yield about 75lbs of pulled meat so it’ll feed a crowd!
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Suckling Pig.
Roasting a suckling pig on my home-made rotisserie.
Roast Whole BIG SPICY PIG 100KG with Power Tiller Machine Tractor - BBQ Spicy Foods
Roast Whole BIG SPICY PIG 100KG with Power Tiller Machine Tractor - BBQ Spicy Foods
Hello all friends! Welcome back to my channel Kitchen Foods.
Today I want to show you how to roast a whole pig and the weight is 100Kg. I used the power tiller tractor machine to rotate the pig to make it cooked well.
First time I went to plow a farm with my power tiller near my house, after I finish to plowing. I really tired and very hungry.
After I arrived home my family preparing to make a stove to roast a big pig to eat and share to the people in my village.
I used a lot of vegetables to eat with this recipe and make two type of sauce, first one is normal sauce and second is spicy sauce.
#Spicy #Cooking #Foods
#RoastedPigBBQ Cooking Whole Pig BBQ Recipe Eating So Delicious - Roasted Pig BBQ Yummy Recipe
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Nargie's Mongolian Cuisine: ROASTED SUCKLING PIG (The Ultimate New Year Eve Dish)
The Roasted Suckling Pig is one of the classic dishes of Mongolian holidays. Although the dish is not Mongolian traditional one It was introduced from the Russian kitchen during the Socialist time and it came up with popular in Mongolian cuisine. Thank you to Chef Boldoo!
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