Makin' Suckling Pig on the rotisserie tomorrow

Aporschaguy · 08-06-2011, 12:37 AM

This will be my fist time at Suckling Pig tomorrow. I'm excited.

Its a 30lb youngin.

I injected it with Jim Beam Bourbon and put a liberal amount of spices/bourbon and applesauce in the chest cavity.

Tomorrow I'm filling it with apples/onions/garlic/appleauce and more rub.

I'll be smoking it for around 10 hours. To the best of my knowledge about 20 minutes a pound at 225.

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I've got a nice Cigar collection picked for the day.

Romeo & Julieta #4
Cohiba Singilo IV
Montecristo #4

i also have a few back ups for later in the night... Tomorrow should be epic.

SvilleKid · 08-06-2011, 12:40 AM

This is something I've always wanted to do! Keep us posted with pix!!

Mikes · 08-06-2011, 09:55 AM

Some of my best memories as a kid are going to pig roasts at friends cabins on Cheat Lake in Morgantown Wv. Wish I had the space to do a whole pig. Please post up some pix!!!!

Aporschaguy · 08-06-2011, 01:15 PM

Shes been smoking for about 2 hours now. The heat is at 225.

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God it smells good...

SvilleKid · 08-06-2011, 05:04 PM

Quote:

Originally Posted by Aporschaguy

Shes been smoking for about 2 hours now. The heat is at 225.

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God it smells good...

Aporschaguy · 08-06-2011, 05:15 PM

Just basted and reset the rottiserrie forks.

the nub · 08-06-2011, 06:38 PM

can't get much better than roast suckling pig. I'd boil up some yucca to go with it!

Aporschaguy · 08-07-2011, 01:12 AM

Quote:

Originally Posted by the nub

can't get much better than roast suckling pig. I'd boil up some yucca to go with it!

My wife and allot of our friends are from Colombia. They said the same and plantain. However I haven't found yucca in Canada as of yet.

The photo of the finished pig is on my wife's camera so for now you will only see what was left...

This was a great time and I will do it again how Er a little diffrent next year.

Angry_Pirate · 08-07-2011, 01:42 AM

Sounds great!!

08-06-2011, 12:37 AM	#1
Aporschaguy Two sheets to the wind! Join Date: Jul 2011 First Name: Adam Location: Great white north Posts: 218 Trading: (0)	Makin' Suckling Pig on the rotisserie tomorrow This will be my fist time at Suckling Pig tomorrow. I'm excited. Its a 30lb youngin. I injected it with Jim Beam Bourbon and put a liberal amount of spices/bourbon and applesauce in the chest cavity. Tomorrow I'm filling it with apples/onions/garlic/appleauce and more rub. I'll be smoking it for around 10 hours. To the best of my knowledge about 20 minutes a pound at 225. I've got a nice Cigar collection picked for the day. Romeo & Julieta #4 Cohiba Singilo IV Montecristo #4 i also have a few back ups for later in the night... Tomorrow should be epic. __________________ "He has all the virtues I dislike and none of the vices I admire."

08-06-2011, 12:40 AM	#2
SvilleKid Yes I am a Pirate Join Date: Oct 2008 Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W Posts: 2,776 Trading: (52)	Re: Makin' Suckling Pig on the rotisserie tomorrow This is something I've always wanted to do! Keep us posted with pix!! __________________ Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975.

08-06-2011, 09:55 AM	#3
Mikes Post Whore Join Date: Oct 2008 Location: Texas/Cozumel Posts: 190 Trading: (0)	Re: Makin' Suckling Pig on the rotisserie tomorrow Some of my best memories as a kid are going to pig roasts at friends cabins on Cheat Lake in Morgantown Wv. Wish I had the space to do a whole pig. Please post up some pix!!!! __________________ Sitting in the Cozumel LCDH ;o)

08-06-2011, 05:15 PM	#6
Aporschaguy Two sheets to the wind! Join Date: Jul 2011 First Name: Adam Location: Great white north Posts: 218 Trading: (0)	Re: Makin' Suckling Pig on the rotisserie tomorrow Just basted and reset the rottiserrie forks. __________________ "He has all the virtues I dislike and none of the vices I admire."

08-06-2011, 06:38 PM	#7
the nub Papa Chino Join Date: Oct 2008 Location: Nanaimo, BC Posts: 320 Trading: (2)	Re: Makin' Suckling Pig on the rotisserie tomorrow can't get much better than roast suckling pig. I'd boil up some yucca to go with it!

08-06-2011, 01:15 PM	#4
Aporschaguy Two sheets to the wind! Join Date: Jul 2011 First Name: Adam Location: Great white north Posts: 218 Trading: (0)	Re: Makin' Suckling Pig on the rotisserie tomorrow Shes been smoking for about 2 hours now. The heat is at 225. God it smells good... __________________ "He has all the virtues I dislike and none of the vices I admire."

08-07-2011, 01:42 AM	#9
Angry_Pirate Traveler Join Date: Dec 2010 First Name: J.T. Location: Indiana Posts: 903 Trading: (40)	Re: Makin' Suckling Pig on the rotisserie tomorrow Sounds great!!