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I need some help here. I've been tasked with cooking a little pig between 15 and 20 pounds. It has to be head on and the skin has to be tender. Any thing you can tell me would be great. A little over my head John Give me COFFEE and nobody gets hurt | ||
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Are you cooking inside (oven) or outside (barbecue or gas grill)? xxxxxxxxxx When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere. NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR. I have come to understand that in hunting, the goal is not the goal but the process. | |||
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Its a big oven, we have cooked 3 large turkeys in it at the same time before. Cheers, John Give me COFFEE and nobody gets hurt | |||
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I've done this a couple of times , once on a spit outside and once in an oven. I really do prefer the spit method though you have to be more careful not burn it's skin than a larger pig. The one in the oven was a suckling pig of 11 lbs, it was cooked on a bed of celerey, carrots and parsnips with a touch of wine to keep it all moist. The pig was rubbed with olive oil and salt on both the outside and inside, the cavity loosely stuffed with onions, parsley, sage and garlic and set on it's stomach on the vegetables. Cooking times depend on the weight I gather but I cooked it at 220 degrees centigrade for half an hour then turned down the oven to 140 for a further 2 hours. I rested the meat in foil for a good 20 minutes and used the juice from the vegetables to make the gravy with a bit of flour and butter roux, a bit more white wine and a touch of sour apple puree. Mmmmmmm, pity the weather is turning, I could really go for a suckling pig about now... | |||
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The juices are already flowing ! I'm heading for a pigroast Saturday ! Most like a crisp skin but if you want a tender skin follow Ghubert's way. Keeping it moist. If you want fancy serve with an apple in the mouth -cook with a wooden block in the mouth then when serving replace wood with an apple ! Remember that pork and fruit compliment each other. Put some flavorful ,tart apples in the oven or other fruit to your liking. Internal temperature should be 170-180 F. Serve with seasonal veggies .Rice , pasta or other grain to your liking. Enjoy ! | |||
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Ghubert, that sounds so good I'm about to start chewing on my keyboard..lol Outstanding, You must be a Chef. Where is the best place to check the temp? I'm thinking the ham area, correct? Cheers, John Give me COFFEE and nobody gets hurt | |||
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I mostly agree with the above; however, if you are in Texas you might want to use cumin and oregano in the body cavity with the garlic and be generous doing so. It's actually hard to mess up doing as you have been told, but I would start with a 350 oven for 20 minutes, then reduce the heat. I have done more of these little piggies than most people have baked chickens. DO NOT EXPECT LEFT OVERS FOR THE NEXT DAY! | |||
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Temperature -- insert the thermometer into the thickest part of the ham which will be near but NOT touching the bone. Always go to the thickest part of the animal regardless of the type animal or bird. | |||
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Thank you John but no I'm not a chef, just a bit of a gourmand.... Suckling pig is a bit of a favourite of mine, I picked up a taste for it in Tuscany where they do it crisp and perfect over a fire outside. I like it with a blood orange and watercress salad and not much else, though I find as said above it tends not to feed many people once the smell gets going. Ole miss guy has an interesting point about the initial temperature, 350F is about 180C and that may be better for a moister skin than my method. I think you're utterly barking for not wanting crackling by the way! Best, Amir | |||
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I'll be cooking for some 80 year olds and they cant chew the skin if its hard. I've got 4 Piglets in the freezer. I'm sure one of them could end up crispy. Cheers, John Give me COFFEE and nobody gets hurt | |||
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John: Please provide a full report with photos of your suckling pig roasting expedition. We barbecued an 80-pounder two years ago using the method on the Three Guys from Miami Web site, and it was unbelievably good. But a suckling pig is so very much more convenient ... There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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Many years ago my father was given a suckling pig .My grandfather had a restaurant and fattened up the pig on leftover pasta and polenta ! It then went to a Chinese chef friend to roast ! The pig yesterday was very nice ! | |||
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