Whole Sucking Pig

Discussion in 'Professional Catering' started by m crawford, Jul 14, 2014.

  1. m crawford

    m crawford

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    This a great catering item for those who have the equipment and the demand. We use a 35-40 lb. whole pig. simply rubbed with olive oil and smoked for 6 hours at 225 degrees. We use a mix of one mesquite log and one apple wood log. This is very versatile providing a number of presentation options and is quite profitable. I usually serve right off the bone in the station setup or at the end of a buffet. 

     
  2. lagom

    lagom

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    very nice. I do mine on a spit, rubbed with herb and raps oil with salt and lemmon. I sew the body up filled with apples,onions and more herbs. Takes a little over 5 hours with the wood usually being birch and apple.
    my recent guest of honor for my july 4th bbq
     
  3. m crawford

    m crawford

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    I may try stuffing it next time...thanks.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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    everydaygourmet likes this.
  5. m crawford

    m crawford

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    Nice Nicko. Looks great. I want to get a spit. I love the concept. Never used one...which I find hard to believe.
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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    No this is not a homegrown spit it is manufactured in Chicago by XL manufacturing and costs about 250.00.
     
  7. millionsknives

    millionsknives

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    I have better luck without a spit/rotisserie.  My reasoning is that you will never get an animal perfectly centered.  There will be some part heavier or lighter.  It's going to rotate then eventually when the heavy part gets to the top and flips down, some of the juices will splash out.  That's why just letting it sit there on a smoker will get moister results. With enough injection, maybe it is not noticeable to most.
     
    Last edited: Jul 24, 2014