1st Suckling pig on the Weber & Ascona

[derekmiller]

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]

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.

[keith157]

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.

[aris]

Do you eat all the bits of the head Keith? Brains, snout, tongue, ears, etc?

[derekmiller]

Thanks Keith. Not sure of the effort to make proper chaps, but certainly looking forward to slow braised cheeks.

[keith157]

Aris no we didn't.

[derekmiller]

Any particular technique in tying it to the spit Keith?

[The Foodtaster]

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.

[derekmiller]

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.