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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: I thought I would try a little piggy.
From: Lon Squyres,
Subject: Re: Cochon du Lait
Dear Smoky,
Many thanks for the past tips, I can even cook steaks on the grill now.
But I have a new challenge.
My folks are Cajun and grew raising pigs. They would pick a cute little suckling piggy and cook him whole. I can't even pronounce or spell the French name for it but it is supposed to be great.
I recently obtained a stainless steel pit, with attached firebox. I will be firing it up for the first time this weekend, and thought I would try a little piggy. Any suggestions?
Pit is all stainless, the cooker portion is 4' long and 18" wide. It's firebox is a square 1/8" stainless box with a side door. It even has a stainless fire grate. Not designed great but I got it free after it was abandoned when a house was foreclosed on. The relator said I could have anything I could get prior to the appraiser coming in an hour. I nearly got a hernia dragging that thing up into my truck, it hung out the back all the way home.
Thanks in advance,
Lon
Lon, cher amie, laisser bon ton roulette.
Get yuself a suckling pig - 12-18 lbs. Wash him up good; place him on the grill with feets under him in gentle repose. Put a small block of wood in de mouth. Douse him down good with yu fav'rite seasoning. Cover the tail, ears and nose with aluminum foil. Cook him slow - about 200°F. until a thermometer stuck in the thickes' part of the ham reads 165°F.
Let him rest about 15 minutes before carving. Make lots of fun while he's cooking.
Have fun,
Smoky |
