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chewingthefat 13 years ago.
Al
A piglet that has only suckled mother’s milk and up to 6 weeks old, Anything after 6 weeks is technically no longer a suckling.
Weights can range from 10 pounds up to about 25-30 lbs
After 25/30 lbs range they become "Whole Roasting Pigs"
Al, don’t know the exact answer to that, as I recall, Anthony Bourdain said a suckling was a baby pig between 10 and 20 lbs.
OK, Question— How large can a Pig be and still fit the "Suckling" catagory? I had assumed it would be small, as in "pre-weaned" as the label tends to indicate. But is there a specific weight that defines the limits of the use of the term??
Chewy
Preheat oven to 450
prepare your piglet, baste him in oil, make foil caps for his ears and tail
place in hot oven for 30 minutes
remove the pig, baste again with oil, Then drop heat to 350 put piggy back in the oven
every 20-30 minutes baste the piggy again for appx 2 hours.
during the last 20-30 minutes remove the piggy’s foil "hats" and let the ears and tail crisp up
total cooking time will be between 2-21/2 hours depend on if you stuff him or not, no stuffing piggy will be done quicker.
your piggy should reach 165 degrees, the bad things will be killed by then (usually after 10 minutes at 140 or higher)
to make a light sauce for the piggy, skim off the pork fat from the juices in the pan place juices and stuck on bits in a sauce pan add about 1 cup of stock and 1 cup of white wine simmer about 10 minutes.
if you want to thicken the sauce a little make a slurry of corn starch and water and add it to the simmering sauce, bring to a quick boil until the desired thickness is reached.
Thats how you do pig…Russ
Tony’s "No reservations" re-run on the Food Channel last night showed him having a whole BBQ’d pig from a great BBQ place in east, North Carolina. Although, not a "suckling", I thought I’d throw it in anyway.
quote:
Originally posted by Greyghost
Egad! 195 degrees for an internal temperature for pork? It just sounds wrong. Very wrong.
I never do any pork over 150…with rest it will climb to 160+…very safe, a little overdone, but still juicy and quite edible.Can’t tell the time involved with the smoker as there is not enough information about your particular smoker.
You found a 17 pound pig? I’ve owned cats bigger than that. It does sound about the right amount for your party though. I suggest you use about the same timing you would do with a 17 pound turkey, but keep checking the temp…pork does not need the higher temperatures needed for poultry.
A "Suckling Pig" is 10-20 lbs. absolutely great eating I’m told.The Bourdain show was in Puerto Rico.
Egad! 195 degrees for an internal temperature for pork? It just sounds wrong. Very wrong.
I never do any pork over 150…with rest it will climb to 160+…very safe, a little overdone, but still juicy and quite edible.
Can’t tell the time involved with the smoker as there is not enough information about your particular smoker.
You found a 17 pound pig? I’ve owned cats bigger than that. It does sound about the right amount for your party though. I suggest you use about the same timing you would do with a 17 pound turkey, but keep checking the temp…pork does not need the higher temperatures needed for poultry.
There was also a No Reservations from Puerto Rico that had roast pig. I remember him saying somthing like "A rainbow of pork is there nothing more beautiful", because they placed the meat on his plate in an arc.
joe
Zimmern was gross in Spain…
EEEWWWWW……
Think Bourdain was in Indonesia with his sucking pig…
http://www.youtube.com/watch?v=zFmB9JsVCEM&feature=related
then Zimmern and his pig.. he eats it towards the end..
http://www.youtube.com/watch?v=PGhhHsIfoAE
Doing a 17lb.pig for super bowl, how long of a smoke and to what internal temp, 195?
Does anyone know what that concoction Bourdain had on his suckling pig in the show they did in Spain? Thanks.
Suckling pig
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