BBQ Suckling Pig On The Pit Barrel Cooker! | Pig Roast
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- Опубликовано: 6 сен 2024
- I have received requests to cook a suckling pig on the PBC, so in this video I barbecued a 15 pounder over lump with a little cherry and hickory wood. Pit Barrel Cooker: pitbarrelcooke... . This pig turned out great, however after breaking-down the whole animal, I feel that there is more bang for the buck with pork shoulder on this cooking system.
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#BallisticBBQ #PitBarrelCooker #WholeHog pig roast
It’s amazing the variety of different types of cooks that you do. Not only the different types food but the different cookers you use. My hat’s off to you. I sometimes feel fortunate if my burgers don’t come looking like clumps of charcoal. Thanks for the tutorials.
Lmao here I am with my wife making me eat "healthy" turkey burgers while eye-dining on his amazing suckling pig. I know how you feel! His videos are great.
LOL! Thank you Paul
Wow, I don't think I would have even attempted that but it turned out great. The color on Wilbur looked amazing!
I'm patiently waiting for your video now!
It was a fun cook. Thank you Justin.
Dude that thing was dripping with goodness! That sound the skin made when you cut 😋. Absolutely glorious! Outstanding cook and video, brother!
Could not agree more.
Thank you Mike!
Had no idea you were a retired officer. Saw you teaching someone tactical driving and I got immediately excited. Love your channel and your vids. Now that I know you're a true badass you've gone to all time great status!
Thanks for the support!
I'm a huge fan of The Cars, appreciate the tribute to Ric
Cheers Brenda
Thank you Brenda! I am aslo a huge fan of the Cars. The very first MTV vid I ever saw was Magic. Still love the music and have most of the LP's from the guys.
I'd say that was a success!!! Man, the color on that pig looked awesome and it was super tender and juicy too! Nice job Greg!!! Wish my wife would let me do a whole pig!! Cheers brother!
Cheers Brother Troy!
Nice cook Greg!! The color was beautiful and you couldn't ask for it to be any more juicy!
Cheers Rus!
@@BallisticBBQ hey
None of my football teams were winning today, so this is hands down the best thing I've watched all day!! Awesome Greg!!!
Thank you Roger!
That looks freaking amazing!! Well done Greg!
I’ll be cooking 2 small piglets about 10/15 lbs. each right now and can hardly wait for results!
That looked so yummy and tender! Great job once again.
Thank you Frederick!
I use your method for brisket and my family loves it. You ate a third of that pig before the show was over and your reaction is priceless lol I’d feel the same way. Great job!
That loin looks incredible
Didn’t expect that. Very good job
How was the skin....It looks fantastic, but doesn't look quite as crisp as I would have hoped???
Wow, that was awesome Greg! Watching you chow down on that porky goodness has got me inspired to try this for myself. Cheers!
Awesome! I plan to do this in the near future! Rock On Greg!
Rock On Sal!
Love the one bite then the frantic scoops of more bites lmao that's how ya do it right there lmao
Greg you're a badass! You might be the first to do a pig in the PBC! Nicce..
LOL! Thanks brother!
Haven’t seen this before...I’m going to try two of them small piglets. Excellent cook ! Thanks for sharing..
My brother in law had a pig roast. Local firefighters do it to raise money. I got friendly with them an sat there while they cooked. The kept givin me pieces while they cooked. The skin and loin were the best
Wow! Great looking pig!
Nice job Greg! Hope you saved the head to make souse or head cheese!!!
GO WOLF PIT GO 😈
I got the Pit Barrel Cooker, love it. Cooks multiple style of meats so well !!
Omg!! The juices dripping from that pig, no doubt it was juicy & tender. Great job Greg. 👏👏👏👏👏
Holy smokes that little piggy was so juicy! Could you taste the guava in the meat? Great job Greg!👍🏼
I actually could. Not heavy, but the flavor was there.
Outstanding video it will be neat to see you do a small pig like that in the pellet smoker!!!!!
Hi Greg that suckling pig look has an amazing color and with that injection I can just imagine the flavor absolutely mouthwatering. Great cook once again.
Wow, that looked impressive. Didn't know you could do that with a PBC!
I wasn't sure either! It worked!
This would be killer rotisserie cooked on your Argentine open pit cooker!!!
Mouth watering Greg! I like the idea of a different base for the injection. Thanks for making us think outside the box....or barrel, as it were 😉
Cheers Gary!
You can't see it but I am giving you a standing ovation Greg!
Great cook Greg !!! Never seen a suckling pig done on a pit barrel
This really looked great Greg, loved the stringed pork loin:) Thank you for another great vid!
Could you put it longer for a even crunchier skin? If I bought it I wanted to do a lechon which is the same you’ve done but the skin is literally roasted till it’s cracklings. Would it dry out the meat or would the coals last longer than 3 3/4 hrs?
That is looking awesome and I like the way you do it, without Thermometer - that is true BBQ 👍👍👍
Wondering if this would work on the junior?
Absolutely Amazing 🤗
Thank you.
Whoa!! that looked soo good! As always excellent work!
Damn my mouth is watering I must try
Looks awesome! How was the skin???
Doesn't look he's going to answer the question about the skin....from my experience with the PBC , it wouldn't really be capable of the type of crackling I would want. For me it does not matter how juicy and luscious the meat was I need that crispy skin! Was really hoping he'd answer the question about the skin....
Bad ass..Ingotta try that on my barrel
Absolutely Amazing. I love making Hawaiian Style Kalua Pork. Banana Leaves ginger over mesquite fire thank you Greg for this great video cheers mate
Absolutely killer video. Delicious looking end results!!
Duuuuuuude!!!!! Didn't know this was possible!
Oh man Greg that looks amazing!!! I figured it would take at least 8 hours.
I was expecting 4-5. There really isn't a whole lot of meat on the belly or ribs of this little pig.
I made duck in the pbc it came out very nice you should do a duck cook i would love ur take on it
Great video Greg, looked fantastic!
In my country we eat roasted suckling pigs like that one often but without that head it looked kinda... weird. Anyway, great video!
I'ma try it
Great video! Any issues with the drippings? Did you use a drip pan to try to catch the excessive amount that comes with a whole pig? Would have loved to see the inside of the pbc after the cook. When I do more than 4 racks I notice my pbc is a mess afterwards
Let's see one on the LSG
WOW. That's all I have to say now.
So where does one get a suckling pig? I haven't found one at my local grocery store yet. This was a incredible video!!
You have to special order things like this Brian. I had to order 7 days in advance. Cheers!
That looks great, Greg! Did you try any of the skin? I'm kind of surprised you didn't whip up a dipping sauce. I made one that was in a Steven Raichlen book last year - it was kind of a honey, dijon mustard, and balsamic vinegar combo - and was quite pleased with it when used on Boston butt. I agree that cooking; especially laid-back cooking, is very therapeutic. And instead of paying for it, you get to eat afterword. Win-win.
looked fantastic!
wow, awesome!!!
How did you know it was done? It would be hard for me to know.
That looked great! Looked like you would need one piggy per person though. Lol. It looked so good it would be easy to finish one off by yourself.
Yeah, between a pig this size or a couple shoulders, I'd go with shoulders. This was not a cheap cook!
Henry the VIII, 👍👍 Looks good!!
fantastic as always.
That looks SOOOOOOOOOO GOOD. Gotta do one. 👍😎👍
Greg I didn't think you couldn't take your channel up a notch..... brother you just did ! Incredible food ! How was the skin ?
Skin was good!
lovely
Wow, that looked good and juicy. How many people do you suppose that 15 pounder would feed when it was all said and done? Good video.
Oh man, that sure looks good Greg. Congrats on another excellent video. Would you recommend a dry-brine (aka rub) for a couple of days while in the fridge drying out? I would love to see this done on a Pellet grill/smoker.
Wow, that was amazing!
Man that looks so delicious!
Loving the channel, just subbed, thanks!
Why didn't you add any spices to the skin, only to the inside of the pig?
Just WOW 😮 You are the man 👍🏻
I didn't know that Ric Ocasek had curled his toes up! Heart disease robs me of yet another page in my book of youth. Bloody hell! Back to the pig ..... That's a lot of meat Greg : I hope you have a big fridge.
I hear ya💔💙
@@brendakrieger7000 .... It's a bummer isn't it?, watching all you adolescent heroes passing on. Kinda brings to mind one's own mortality. Oh well, such is life, while it lasts. At least we will remember him whenever we hear The Cars. That's a pretty good legacy!
Yes, it's very sad😢 But the music lives on🎸🎶🎵🎤
@@brendakrieger7000 .... It certainly will Brenda.
It's funny. About 3 days before he died The Cars came up in conversation between my wife and I. I asked her if he was still alive and she wasn't sure. Googled it.. "Yup, he's still around." Three days later... Wow...
I heard the problem with whole hog is the large amount of grease. How was your experience?
With this (small) one, it wasn't bad at all. Of course the fat drips down into the coals, but the damper setting won't allow a flare-up.
Crispy skin? Missed the best part 😢
Since you were originally considering cooking with the head on, (not to sound like a ghoul) could the head have been hung separately on the second rebar?
You know, I toyed with that idea. Yes, for sure it would have worked, but I was concerned that it would have looked a little too "Lord Of The Flies" on video. I vacuum sealed it and stashed it in the freezer. I figure out something to do with it. Pig cheek tacos or something.
Ballistic BBQ
Thank You... Pit Barrel was my first, and still my favorite. Your videos have taught me a lot and looking forward to future cooks.
RIP Ric Ocasek
Looks amazing, But the head is the best part lol
Hey Greg are you gonna cook one on the yoder pellet smoker??? I'd love to see one come off a YS 640. This seems to be a huge question in the yoder forums among pellet grill owners...if you did make a whole hog on the YS 640 it would probably go viral...!!!
A win win for the pellet grill community and your RUclips channel...$$$.
I do plan on doing a pig in the Yoder Steve. I could go with a much larger animal.
Thanks for the reply Greg. I can't wait to see that video come across my notifications. I think you'll have a hit with that video because tons of us are wondering if and how it can be done.
Can you do that with baby goat? I guess it will be great
Did you get the pig locally?
Yes. If you're in SD, I ordered it from Iowa Meat Farms and they sourced it from a local farmer.
Looks delicious 👌
Where does all the grease end up in the barrel?
Most of it drips down into the hot coals
Wow....I'd say that beats the burgers lol 😅....
Could you make a kosher version?
crispy or leathery skin?
Greg! I'm only 4 mins in, but if you kept the head, make a head cheese video with it. Shit! Maybe arc that into a traditional bahn mi video.
Couldnt stop eating it, you know its good!
How many pounds of meat come off something that small, 4 lbs after all that?
Hardly any belly meat, which was a bummer. Ribs, hams, shoulders were great and the loin was outstanding. I didn't weigh the meat, but based on what I ended up with, I could have fed about 8 people if that helps at all. It's a show, but for the money shoulders are way more bang for the buck compared to a small pig like this.
@@BallisticBBQ thanks, that does help! Now to see if you can cram 2 in there
It's time to try 2 in the barrel
10:58 ahhhhhhhhhhhhhh
Just wondering, scientifically, what was done to have the skin so detached from the meat at the end?
Where was the perfect beer recommendaton? :)
Sensational 🤤
👍👍👍
damn that looks delicious!
Thank you! It was really good stuff!
do one la caja china style
English is my second language. Is pullable a word? Please enlighten me👍🤔
The skin wasn't crispy like chicharrone. In a roast pig, you want to hear that skin crackle when you bite into it. Maybe if you ran the pig over with a blow torch that would crisp up the skin?
Saludos desde México!
Greg never seen you eat that much in the video, must be extremely good. You must work out don't look like other BBQ chefs
muy buenos vídeos, si pudiera poner subtitulo en español seria mucho mejor, gracias
Muito bom gostei top