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Roasted Suckling Pig message has embedded images
Newbie Egger

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Posted by: Junkyard Perro on 2008/03/23 15:15:56  

Hey Everyone ,
Finally received my "Registration Confirmation ".. !
1. 11.5 lbs Piggy : Cost $100.00 in my neck of the woods (L.A. CA).
2. Marinated with an " Adobo Seasoning Sauce " for several Days
3. Large Egg / Placed inside with a " V Rack " tin foiled wrapped ears /head area to keep from burning.
4. Cooked for 3 hrs @ 350 degrees, very moist & Juicy !!!
Just some afterthoughts :
This was my first try & I would do a few things differently on my next try .. !
1. The pig had more fat content than I would have imagined for such a small thing. It could have easily cooked for another hour to melt off some of the additional fat.
2. The rear leg portion ( Ham )was the size of a large Turkey leg & tasted very similar .
3. I would tin foil the smaller leg area to keep them from burning/overcooking , as they were very dry.
4. The meat was very moist & tasty, however it needed a bit more seasoning " UNDER " the skin /meat. I might try the " Meat Injector Flavor thing " or maybe marinate , " Brine " it overnight as I normally do with a Turkey : i.e; Salt / Brown Sugar / Fresh Herbs / Apple or Orange Juice in a bucket overnight.
5. Might even try tin foiling the entire Pig and cooki for 3 hours, And then finish it by browning at High Temp ; 500 + degrees ?

I'll try posting a few photos with this topic , if not check out Roasted Suckling Pig (



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