1st Suckling pig on the Weber & Ascona

Selection of Pork Recipes

Re: 1st Suckling pig on the Weber & Ascona

Postby derekmiller » 07 May 2014, 11:04

viewtopic.php?f=63&t=3559&p=30436&hilit=14kg#p30436

Ah Thanks Keith, I searched on suckling, thats why that post didnt show.
derekmiller
Site Admin
Site Admin
 
Posts: 642
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Re: 1st Suckling pig on the Weber & Ascona

Postby derekmiller » 13 May 2014, 11:19

Questions, questions questions.

Did you cut the head off, was it to shorten the length or because you didnt fancy it.
I want mine with the head on, but am concerned about space.
derekmiller
Site Admin
Site Admin
 
Posts: 642
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Re: 1st Suckling pig on the Weber & Ascona

Postby keith157 » 14 May 2014, 07:46

derekmiller wrote:Questions, questions questions.

Did you cut the head off, was it to shorten the length or because you didnt fancy it.
I want mine with the head on, but am concerned about space.


It was only to fit the spit and cooking surface. The concept of slow cooked baby Bath chaps is appealing. Both suppliers offered the piggie with head on or off.
User avatar
keith157
Moderator
Moderator
 
Posts: 3816
Joined: 05 Aug 2011, 13:35
Location: Stevenage, Herts

Re: 1st Suckling pig on the Weber & Ascona

Postby aris » 14 May 2014, 07:55

Do you eat all the bits of the head Keith? :) Brains, snout, tongue, ears, etc?
aris
Rubbed and Ready
Rubbed and Ready
 
Posts: 1426
Joined: 06 Jul 2012, 13:18
Location: UK

Re: 1st Suckling pig on the Weber & Ascona

Postby derekmiller » 14 May 2014, 08:19

Thanks Keith. Not sure of the effort to make proper chaps, but certainly looking forward to slow braised cheeks.
derekmiller
Site Admin
Site Admin
 
Posts: 642
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Re: 1st Suckling pig on the Weber & Ascona

Postby keith157 » 14 May 2014, 12:31

Aris no we didn't.
User avatar
keith157
Moderator
Moderator
 
Posts: 3816
Joined: 05 Aug 2011, 13:35
Location: Stevenage, Herts

Re: 1st Suckling pig on the Weber & Ascona

Postby derekmiller » 23 May 2014, 14:04

Any particular technique in tying it to the spit Keith?
derekmiller
Site Admin
Site Admin
 
Posts: 642
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Re: 1st Suckling pig on the Weber & Ascona

Postby The Foodtaster » 24 May 2014, 06:59

Keith said that the spikes hold it nicely. He use baling (uncoated) wire to tie the trotters together as we were not going to eat them. Good luck and let us know how it goes (freeze some samples for us thanks ;-)). Load of pics please.
The Foodtaster
Got Wood!
Got Wood!
 
Posts: 118
Joined: 03 Aug 2012, 13:14
Location: Stevenage, Herts

Re: 1st Suckling pig on the Weber & Ascona

Postby derekmiller » 24 May 2014, 08:27

Thanks Annette. Its just been delivered so pleased with that. Its 18kg, which is double what I wanted, not sure the spit will take that now. Having a quick rethink. I am sure we can put some aside for you.
derekmiller
Site Admin
Site Admin
 
Posts: 642
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Previous

Return to Pork

Who is online

Users browsing this forum: No registered users and 1 guest

cron