Suckling Pig on the Iron Cross | Wagyu Tri-Tip + Smoked Pineapple | Full Live-Fire Cook

12# suckling pig on the iron cross, wagyu tri-tip on the Santa Maria grates, smoked pineapple, grilled vegetables, fresh chimichurri.

Butterflied the pig and seasoned it with flake salt and salmuera made with fresh rosemary from my garden. Started bone side first for 3-4 hours, then rubbed the skin with duck fat and salt, rotated the cross, and finished another hour until the skin crisped up. Flashed over hot coals for the last 10 min just to crisp the skin a little more.

Tri-tip went on the adjustable grates over different coals. Smoked the pineapple right next to it. Everything cooked at its own pace over oak and cherry. Controlled by adjusting the heights on both the cross and the grates. Amazing the TriTip cooked almost 3 hours – and was still cooked perfectly. The bite with the chimichurri and smoked pineapple was pure magic – best bite of the day.

This is why I built this rig – I really wanted to be able to have the iron cross incorporated. If you have not seen my Santa Maria post check it out. But this is what it is all about!

Total cook time was 4-5 hours.

This was an amazing cook! One of the best so far on this rig!