Makin' Suckling Pig on the rotisserie tomorrow
 

This will be my fist time at Suckling Pig tomorrow. I'm excited. :dr Its a 30lb youngin.

I injected it with Jim Beam Bourbon and put a liberal amount of spices/bourbon and applesauce in the chest cavity.

Tomorrow I'm filling it with apples/onions/garlic/appleauce and more rub.

I'll be smoking it for around 10 hours. To the best of my knowledge about 20 minutes a pound at 225.

Attachment 10127

I've got a nice Cigar collection picked for the day.

Romeo & Julieta #4
Cohiba Singilo IV
Montecristo #4

i also have a few back ups for later in the night... Tomorrow should be epic. :banger

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

This is something I've always wanted to do! Keep us posted with pix!!

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

Some of my best memories as a kid are going to pig roasts at friends cabins on Cheat Lake in Morgantown Wv. Wish I had the space to do a whole pig. Please post up some pix!!!!

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

Shes been smoking for about 2 hours now. The heat is at 225.

Attachment 10129

God it smells good... :dr

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

:tu:dr:tu:dr:tu

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

Just basted and reset the rottiserrie forks.
http://i1124.photobucket.com/albums/...e/4aa041d4.jpg

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

can't get much better than roast suckling pig. I'd boil up some yucca to go with it!

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

My wife and allot of our friends are from Colombia. They said the same and plantain. However I haven't found yucca in Canada as of yet.

The photo of the finished pig is on my wife's camera so for now you will only see what was left... http://i1124.photobucket.com/albums/...e/e92dab07.jpg

This was a great time and I will do it again how Er a little diffrent next year.

Re: Makin' Suckling Pig on the rotisserie tomorrow
 

Sounds great!!