British BBQ Society Forums

I've always been told that with the E20 you can cook a suckling pig if you've got the extra stacker.

Now I've got the extra stacker and I noticed that you can get suckling pigs from Booker so think I've got to have a go at this.

So has anyone else tried this before with an E20?

I'm a bit worried about my pig falling apart when it's cooking and was thinking of wrapping it in chicken wire and hanging the wire instead of the the pig legs to stop this.

Is this right? Any suggestions are welcome.

I don't know what you do, but it sounds fantastic. Plaese let us know how you get on.

Eddie

I've seen Ian McKends pictures of the suckling pig. It didn't look wrapped but I am with you. I think it would need to be supported in someway to get it tender.

I have thought the same thing, a suckling pig in wire, hung from the lid would be cool - not sure about the water pan or not, but I would like to cook it completely over wood.

Hi Ed did it ever happen?
I have had the idea for a while (honest ) to try a suckling pig on my Rotisserie on the Weber 57cm or Outdoorchef (same diameter and a near perfect fit). Maybe this year who knows

I've not got round to doing it Keith as i thought i'd managed to find a cheap supplier of them which didn't pan out.

In the end the cheapest i was able to find was at around £90 which i felt wasn't worth it when you compare how much other meat you can get for that price.

I might have another look at it in the summer.

To be honest if you could get one for £90 it would be a bargain. My butcher is looking around for me but can't find much below £100. Rare breed farms range around the £120 mark.
It's so ridiculous at the moment re meat demands, Breast of lamb from his supplier is £3.75 Kg, hind quarter of lamb, loin, chump & legs is only £4.30!!!! It all depends on what the celeb chefs are doing!!!!

Very true. First brisket prices went through the roof, then pig cheeks. Problem is people don't think, they're told cut x is good value so they buy it without watching out for sneaky price increases that happen when the cut gains popularity.

I just hope they stay away from whole shoulder, I still get that at a reasonable price.

When you say shoulder are we talking piggy-wiggy or baa-lamb? Shoulder of lamb at the butchers (UK certified of course) are now dearer than leg, this week anyway. Obviously a TV chef has stated what a good "cheap" cut shoulder is so everyone has the same "unique idea". My butcher is about as good as you can get, knows lots of people and has good reliable sources but we often have a laugh when customers come in and ask for cheap cuts like Pork Tenderloin, apparantly only "a couple of quid". A good example is on another thread with the head, a couple of years ago couldn't give them away, to get one for £4 is a great deal.

I meant piggy-wiggy. I can still get Gloucester old spot whole shoulders at a good price, for now at least.

I tend to go in and speak with the Butcher, see what is at a sensible price at the time and buy that. However when I'm competing I don't have much of a choice.