We've started to frequent Wild Fork here in DFW for some nicer or harder-to-find meats & fishes- stuff like amberjack, prime short ribs, calamari, duck breast, etc.

They sell suckling pigs. I've never seen that anywhere else, so I'm thinking of making roast suckling pig. It's not terribly pricey, like $5/lb x a 10lb pig. It's less than I spend on a good brisket. Have any of you ever cooked it? I'm thinking of smoking it with an apple in it's mouth at 240F, with frequent cider spritzes to crisp the skin.

Would love to hear your thoughts, or see a recipe.

I've been around whole-pig BBQ's before, for family weddings, so I'm familiar with the large-scale version. However, I'm more looking for a smaller version...

It is called a china box.

Ornlu said:

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We've started to frequent Wild Fork here in DFW for some nicer or harder-to-find meats & fishes- stuff like amberjack, prime short ribs, calamari, duck breast, etc.

They sell suckling pigs. I've never seen that anywhere else, so I'm thinking of making roast suckling pig. It's not terribly pricey, like $5/lb x a 10lb pig. It's less than I spend on a good brisket. Have any of you ever cooked it? I'm thinking of smoking it with an apple in it's mouth at 240F, with frequent cider spritzes to crisp the skin.

Would love to hear your thoughts, or see a recipe.

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Ordered one the other day and came in this afternoon. Comes frozen so i might wait until next weekend and will let you know. Somma***** was way smaller than I was anticpating....

Gonna cook at on Pellet Smoker.

Yes order it- so good

The Silverback said:

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Ornlu said:

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We've started to frequent Wild Fork here in DFW for some nicer or harder-to-find meats & fishes- stuff like amberjack, prime short ribs, calamari, duck breast, etc.

They sell suckling pigs. I've never seen that anywhere else, so I'm thinking of making roast suckling pig. It's not terribly pricey, like $5/lb x a 10lb pig. It's less than I spend on a good brisket. Have any of you ever cooked it? I'm thinking of smoking it with an apple in it's mouth at 240F, with frequent cider spritzes to crisp the skin.

Would love to hear your thoughts, or see a recipe.

---

Ordered one the other day and came in this afternoon. Comes frozen so i might wait until next weekend and will let you know. Somma***** was way smaller than I was anticpating....

Gonna cook at on Pellet Smoker.

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"Okay Siri"
"Remind me in 3 weeks to ask Silverback about his pig"

I went there for first time last week and was intending to get one, but was very surprised with how small they are. Those things are freakin' babies!

agcrock2005 said:

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I went there for first time last week and was intending to get one, but was very surprised with how small they are. Those things are freakin' babies!

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The ones I saw were mostly 8-10lbs, but there were some 5-6's too.

What'd you get instead? So many good, interesting choices for the smoker.

Picked up some two bone pork chops. I make my own boudin so was going to try stuffing them and then making some sort of crawfish cream sauce to go on top. Haven't done it yet, but excited to try it.