This will be my fist time at Suckling Pig tomorrow. I'm excited. :-) 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.



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. :-)
[Reply]

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

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!!!!
[Reply]

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



God it smells good... :-)
[Reply]

:-):-):-):-):-)
[Reply]

Just basted and reset the rottiserrie forks.
Image
[Reply]

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

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... Image

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

Sounds great!!
[Reply]