Any ideas for brining, basting, smoking, etc... a Suckling Pig?

I suspect that it's tender enough to be roasted at a higher temp rather than
being cooked low and slow.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Chef" wrote in message
hlink.net...
Any ideas for brining, basting, smoking, etc... a Suckling Pig?

"Chef" wrote in message thlink.net...
Any ideas for brining, basting, smoking, etc... a Suckling Pig?

Don't waste your time or your money on them. Relatively little meat,
and a pain to get to whats there..
If your crowd wants anything to eat, you'd better supplment it with
some pork butts(full size), and some ribs.


Pierre

(Pierre) wrote in message . com...
"Chef" wrote in message thlink.net...
Any ideas for brining, basting, smoking, etc... a Suckling Pig?

Don't waste your time or your money on them. Relatively little meat,
and a pain to get to whats there..
If your crowd wants anything to eat, you'd better supplment it with
some pork butts(full size), and some ribs.


Pierre

Also IMHO the meat from suckling pig is not that interesting either.
Dressed whole young pigs weighing around 70# or so-100 max are very
good. We have a large German fest in Milwaukee and they have around
30 or so of these things turning over charcoal chunks and wow are they
good. The guys running the booths always complain their supplier
overshoots the 70# mark-guess more profit the more they weigh but are
they good. Prefer smoked pig but roasted is not bad.