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 Post subject: Suckling Pig on a YS640?
PostPosted: Wed Dec 21, 2016 1:59 pm 
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Location: Melbourne
Anyone given this a shot yet?

I've inquired at VIC's Meats in Laverton and they advised they can get suckling pigs that are around the 6-7kg mark

I'd figure I'd need to cook one of these on the bottom shelf, butterfly it to make it flat and probably on a high temp as well to get some crackling going.

Also checked out a website called spitpigs but looks like they're sold out of the suckling pigs but have bigger sizes.

Will want to have the top shelf in as I need to cook a brisket and some other assorted items on the top shelf.

Cheers
BigBadGus

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PostPosted: Thu Dec 22, 2016 9:49 am 
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Location: Melbourne
Change of plan.

Ended up ordering a 12-15kg pig from spitpig with delivery on the 30th Dec to my house. (Figured i'll get a lot more meat compared to a 6-7kg suckling pig.

I've been reading up on a few forums and a 30lb pig should fit in the YS640, I'm opting to butterfly it and lay it flat on the bottom shelf.

The plan is to inject it with a apple juice / brown sugar / apple cider vinegar mix then dust with killer hogz rub on the inside, will also possibly oil and salt the skin.

Haven't decided yet on laying it on it's belly or back, will decide once i see it next friday (and yes i will post some pics)

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..... I need more BBQ soldiers.....


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PostPosted: Sat Dec 24, 2016 6:04 pm 
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Location: Macedon Foothills (Sunbury), Victoria
Looking up to be a great xmas at yours this year

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...... Sooooo wheres the brisket at??

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PostPosted: Sat Dec 31, 2016 8:22 pm 
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Location: Melbourne
18kg pig received on Friday afternoon and was put on ice until this afternoon.

Decided to bring out the reciprocating saw to butterfly the pig. Also took the trotters and the head off as it was too big to fit into the bottom shelf.

Image

After removing all the silver skin and fat applied a generous amount of yellow mustard as a binder followed by killer hogz BBQ rub. Also sliced up some apple then wrapped in glad wrap them back into the Esky


Image

Have two large baking trays that I'll used to move the pig in and out of the smoker.

Also managed to get my hands on a rangers valley black onyx Angus brisket weighing in at 8.9 kgs.

Will post photos later tonight after it's all trimmed and seasoned.

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Mon Jan 02, 2017 11:02 am 
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Location: Melbourne
Some photos of the cook below:

Half way mark with brisket on top shelf and pig on bottom shelf.

Image

Finished product waiting for to be pulled apart.

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I must say that it cooled very evenly and that only the first top inch of the hams were slightly dry. Shoulders fell apart, belly was so most, tenderloins just pulled straight out, meat between the ribs came out clean.

Image

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On the brisket side I was very happy with the rangers valley. Great flavour, very most Nd pulled apart beautifully.

Image

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Lesson s learnt for next time.

Get a smaller pig so I don't have to remove the head or trotters.

Figure out a way to get crackling in the smoker using a higher temp
(I was running at 350F the whole cook, need to go a bit hotter next time).

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Tue Jan 03, 2017 12:42 pm 
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Sensational looking cook mate, bravo!!


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PostPosted: Wed Jan 04, 2017 10:22 am 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
Awesome cook up man!

Would have been a great party!



With the crackling... i wouldn't try, I'd think you'd have to pull out everything, pull out HMP, install grill grates to even out the heat, put pig back in on top shelf and crank it up.. turning up the heat way past 350*f with the HMP still in after such a long and greasy cook is asking for trouble with grease smoke. Treat it as whole hog traditional bbq.. no crackling.. if you have to have some cracking, I'd separate the hog, leave the belly sections whole, set up the yoder as above and just pay attention to complete cuts as it will easier to manage, and people can start eating the hams and butt and loin while your playing with the craclking on the belly/flank sections.


Give it a crack again soon for sure!

Sent from my SM-G930F using Tapatalk

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


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