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Re:Smoking Roast Suckling Pig message has embedded images

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Posted by: mad max beyond eggdome on 2009/06/24 14:47:14  

In Reply to: Smoking Roast Suckling Pig posted by PRobinson on 2009/06/24 14:33:39

there are two ways to do it depending on how big the pig is. . .if its small enough to curl up on the grid you can do it that way. .. . but i saw a guy in atlanta last year do a 60 pounder (really i think it qualified as a "hog" rather than a suckling pig). ..he removed the fire ring, stuck his plate setter feet up down on the fire box. .. he took the pig, split the backbone so he could open the pig up (think 'spatchcock') ..then he cut out 2 or 3 of the vertebre completely ...then he folded the pig in half so that he was able to tie the hind feet up by the pigs ears and the front feet were by the pigs chin. . . by doing this he was able to set the pig on a pan and set it down on the plate setter and the entire 60 pounder fit neet as a pin in the large egg. ...he injected it with a siimple marinade and roasted it (don't know how long). ...pulled it out when it hit around 190 in the hams and shoulders, and it was absolutely moist and delicious....

here's a pic of it in the egg



and here is a pic of it out of the egg before serving. . .it was the hit of eggtoberfest last year



now, having said all this, don't know how it would fit in an XL, so if you have a small suckling pig, that would probably work just curled up on the grid over a heat barrier. ...

btw, good to see you here paullette!!!!

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