Questions on Rotisserie a Suckling pig

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fritz

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I am looking to do a Suckling pig on a 22" Weber. Does anyone one have advice, tricks, tips, or Links?

I will NOT be smoking on a wsm. I will be rotisserie - ing it in a kettle.

Thanks All!
 
Now this is my kind of question! This is where my love of BBQ began. My parents are from Croatia/Bosnia and this is the only way to BBQ in the Balkans. I've done dozens of these pigs and when they are under 40lbs they melt like butter. The meat is exquisitely tender and has little developed collagen so it is never tough.

1. How big is the pig in question? I assume if you are doing it on a 22" this is going to be a 20lb pig max.

2. What is the strength of your rotisserie motor? How big is your rod? What sort of flavor profile are you looking for?

I have a rotisserie set up on my 22" Kettle and it is the bomb. IF you have Instagram send me your handle and I'll add you. I have some pics of my setup that may help you as well.

Thanks!
 
MarkKnezevich said:
Now this is my kind of question! This is where my love of BBQ began. My parents are from Croatia/Bosnia and this is the only way to BBQ in the Balkans. I've done dozens of these pigs and when they are under 40lbs they melt like butter. The meat is exquisitely tender and has little developed collagen so it is never tough.

1. How big is the pig in question? I assume if you are doing it on a 22" this is going to be a 20lb pig max.

2. What is the strength of your rotisserie motor? How big is your rod? What sort of flavor profile are you looking for?

I have a rotisserie set up on my 22" Kettle and it is the bomb. IF you have Instagram send me your handle and I'll add you. I have some pics of my setup that may help you as well.

Thanks!
Click to expand...

Don't have it yet. It will probably be a cook this summer at our cottage on a lake in Michigan. I have a standard 22" performer grill and I wouldn't be serving more than 12-15 ppl so a 20lb is about what I'd be doing (do you mail order or buy your pig local?). The rotisserie is Weber's and they advertise it as "heavy duty". I don't know the horsepower, but Ive done 14lb turkeys with no problem. The rotisserie is indeed the bomb! I do chicken on it all the time with succulent results.

I'll PM you my Instagram

Thanks!
 
fritz said:
Don't have it yet. It will probably be a cook this summer at our cottage on a lake in Michigan. I have a standard 22" performer grill and I wouldn't be serving more than 12-15 ppl so a 20lb is about what I'd be doing (do you mail order or buy your pig local?). The rotisserie is Weber's and they advertise it as "heavy duty". I don't know the horsepower, but Ive done 14lb turkeys with no problem. The rotisserie is indeed the bomb! I do chicken on it all the time with succulent results.

I'll PM you my Instagram

Thanks!
Click to expand...

Hi Fritz,

I purchase my pig locally from a farmer I know and he delivers it to me cleaned/spit ready. If this is an option for you I would go this route as fresh always trumps frozen in this case. Your local butcher may be able to help you out as well.

If you have done 14lb turkey's with no problem then this shouldn't be one either.

Look forward to the PM.

Thanks,

Mark
 
Fritz, where will you be? There are a boatload of good, local butchers pretty much all through Michigan. Pease packing south of Battle Creek has provided me with wonderful hogs for large feasts, given a little notice, something dressed out to 15-18 lb. should not be any trouble.
If you are heading to just under the bridge, Plath's in Rogers City (Lake Huron side) or Petosky (Lake Michigan side) given a little notice would probably be able to oblige.
Keep me posted, this is a project I am very interested in doing as well!

Whole animal roasting for a crowd is so much fun! I've done a lot of hogs, the best had been indulged through it's final two weeks with past dated chocolate milk (side business for a dairy farm) which I roasted for my wife and my wedding feast! That dressed out at 245 pounds for a guest list of about 150, I had maybe ten pounds of pork left when all was said and done. There were tons of sides of course, one gift was,from the retired head chef of the Gull Lake Country Club who did wonderful "Birds of Paradise" fruit bowls, twenty five pounds of baked beans, the parish priest made our wedding cake, it was a ball!
There is precious little I enjoy as much as a large piece of roast animal!
The treatment similar to a 20 pound turkey makes perfect,sense and is just what I had been in the back of my mind.
Guys, Please PM me, I'm fully on board with the project!
I'm seeing a suckling pig maybe for the 4th of July!
 
Timothy F. Lewis said:
Fritz, where will you be? There are a boatload of good, local butchers pretty much all through Michigan. Pease packing south of Battle Creek has provided me with wonderful hogs for large feasts, given a little notice, something dressed out to 15-18 lb. should not be any trouble.
If you are heading to just under the bridge, Plath's in Rogers City (Lake Huron side) or Petosky (Lake Michigan side) given a little notice would probably be able to oblige.
Keep me posted, this is a project I am very interested in doing as well!

Whole animal roasting for a crowd is so much fun! I've done a lot of hogs, the best had been indulged through it's final two weeks with past dated chocolate milk (side business for a dairy farm) which I roasted for my wife and my wedding feast! That dressed out at 245 pounds for a guest list of about 150, I had maybe ten pounds of pork left when all was said and done. There were tons of sides of course, one gift was,from the retired head chef of the Gull Lake Country Club who did wonderful "Birds of Paradise" fruit bowls, twenty five pounds of baked beans, the parish priest made our wedding cake, it was a ball!
There is precious little I enjoy as much as a large piece of roast animal!
The treatment similar to a 20 pound turkey makes perfect,sense and is just what I had been in the back of my mind.
Guys, Please PM me, I'm fully on board with the project!
I'm seeing a suckling pig maybe for the 4th of July!
Click to expand...

I'll be at Clarklake. South of Jackson and 5 mi from Brooklyn (MIS).
 
Should have looked at your location line, Duh!
Pease might be a little farther than you might want as a side trip, I'd think there might be a butcher in Jackson who might oblige.
Let me see if I can find a source....
Try www.primecutsofjackson.com
Website looks promising
 
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