In this recipe video, we roast a whole suckling pig on the rotisserie of the Blaze Professional Gas Grill! We were inspired by the Louisiana tradition of roasting a Cochon De Lait & wanted to figure out a way to adapt it to something you can do in your outdoor kitchen.
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Whole Pig: approx. 21 Lbs.
Ice Water 17 quarts
Kosher Salt 5 ½ cups
Granulated Sugar 2 cups
Fresh Rosemary 17 sprigs
Fresh Thyme 6 sprigs
Fresh Sage 15 leaves
Diced Garlic 17 cloves
Red Pepper Flakes 2.5 Tsp.
Lemon Slices 4 lemons
Orange Slices 1 orange
Ginger Root Slices 5 in.
Bay Leaves 4 ea.
Black Peppercorns 34
Kosher Salt to taste
Creole Seasoning Blend enough to coat
Creole seasoning blend: (Makes about 1 1/2 cups)
1/4 cup roasted garlic powder
2 T. onion powder
1/4 cup dry basil
2 T. dry thyme
1 T. cayenne pepper
3 T. paprika
2 T. dry rubbed sage
1 T. dry lemon peel
Beef Broth 32oz.
Red Wine 1 bottle
Rosemary 4 sprigs
Fresh Sage 2 sprigs
Rendered Bacon Fat ¼ cup
Kosher Salt to taste
Black Pepper to taste
Carrots 4 ea.
Sweet Potatoes 3 ea.
Red Potatoes 8 ea.
Bell Peppers 3 ea.
Celery 6 stalks
Yellow Onion 3 ea.
Rendered Bacon Fat 3/4 cup
• In a pot over medium heat, stir in salt & sugar until completely dissolved.
• Add remaining brine ingredients, cover & allow to steep for at least 20 minutes.
• Add a layer of ice to an ice chest large enough to soak pig in brine.
• Pour brine over ice to cool before adding pig.
• Place pig in ice chest to brine.
• Submerge pig completely in cool water & ice.
• Close ice chest & allow pig to brine for 4-12 hours
• While waiting on pig to brine, pre grill vegetables that will be in the drip pan while the pig finishes cooking.
• Rough chop grilled vegetables & set aside in fridge for later.
• Set up your Blaze Professional 44 inch grill for cooking the pig by removing the cooking grids.
• Remove heat zone separators & middle two flame tamers. Place drip pan over the center two burners, these will not be turned on during the cook.
• Place two smoker boxes over both the far left and right burners.
• Fill smoker boxes with cherry & pecan wood chips.
• After your pig is finished brining, remove from brine & pat dry.
• Score pig skin & coat with chilled bacon fat.
• Season the inside of the pig with creole seasoning & kosher salt.
• Attach U bolt to where the middle of the pig will be on the rotisserie rod
• Run U bolt from the inside of the ribs of the pig to the outside of the back, tighten wing nuts to secure to the rotisserie rod.
• Use a large needle & kitchen twine to sew up pig belly
• Secure the front and back of the pig well with the rotisserie forks, tighten with pliers.
• Truss legs & snout of the pig to rotisserie rod.
• Turn far left & right burners to medium low, heating ambient temperature of the grill to 350 degrees F.
• Add red wine, beef broth, bacon fat & herb sprigs to drip pan.
• Place pig on rotisserie of grill & roast with the lid closed.
• Baste every 30 minutes with liquid from drip pan.
• Once pig has been roasting for about an hour and a half, turn far left and right burners to low.
• Turn on rear infrared burner & close the grill lid to allow the pig skin to crisp.
• Baste with pure bacon fat for the remainder of the cook every 30 minutes.
• After about an hour and a half in front of the infrared burner, your pig might be done roasting.
• Turn off grill burners & rotisserie motors, check internal temperature.
• If the pig is golden brown & the internal temperature has reached 160 degrees F in the thickest portion of the meat, it is done.
• Close lid of the grill, leave burners off & let pig rest for 30 minutes before plating.
Video Filmed/ Produced by: Paris Frederick
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