Originally posted by Fajkus7
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Cooking a whole piglet?
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Originally posted by rather-b-fishin View PostCan you give a little more detail on this please sir?
I love beer can chicken, so I decided to try it with the other white meat. I arrowed a very small pig a week ago (see Slick Trick hole!) and kept it whole. Today I sprinkled it with Weber Kickin' Chicken seasoning and draped it over a couple open cans of Coors Light. I cooked it on the lowest grill setting for 55 minutes. It had a wonderful flavor, but I'm not sure it was worth the trouble of keeping the pig whole.
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If you wish to remove the hair, a dunk in a big enough container of hot (160 degree) not boiling water until the hair starts to slip is all you need. Hair rolls right off with finger pressure or scraping with a pretty dull knife. Gut afterward, you don't want to get all that nasty water inside the body cavity. Done right, the pig comes out pretty and clean. Leave it in the water too long, or too hot, and set the hair and then you just have to sharpen the knife and shave him. I have scraped literally thousands of them this way. High school job was in a slaughterhouse.
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