Heya team, second post as additional photos were disallowed from the original thread. Thank you to everyone interested, and we hope this share emboldens you to try this super easy cook!
Featured: 11lb Spanish Fermín suckling piglet (cochinillo) which we gratefully sourced from La Jamoteca local to us.
Super simple prep & cook: wet brine 24 hours, dry with paper towels, fridge chill 24 hours, season, roast, & crisp.
We did 2.5 hours @ 275F on a BGE XL, indirect heat, Conveggtor legs up, on an inverted v-rack in a roasting pan. We put veggies, herbs, & wine in the pan for flavor & evap.
Once we’d achieved 165F internal temp, we basted exterior with olive oil and spiked to 500F for 40 minutes to achieve skin crispiness.
Results were excellent: succulent meat, crispy skin, deliciousness. We paired with both Cab (it held up!) and ‘neuf du Pape (delicious!).
Strongly recommend. 👍
by WolfLarsensLibros
11 Comments
[Original post](https://www.reddit.com/r/biggreenegg/s/y5Dz6zokAu), for reference
Vendor from which we sourced: [La Jamoteca](https://www.lajamoteca.com/)
Let me one of those chicken wangs
Okayy.. and how about a pic of the meat you eat, or was this just for decoration?
And you hit 165 *then* pushed the temp up? Yikes.
That poor Koala 🐨
Chupacabra
Just no
Do yall eat the eyes, snout, nipples, and brain too? Seems like a level of authenticity that would scare most people…
Maannnnn…
Lol.. I thought that was a small pig. I had no idea you could eat a koala.
Did you break it down with a plate.