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Dirty rice recipe help!!!!

Jun 21, 2012
tyson01mx in Home Cooking

Whole Roasted Suckling Pig

I mean, if you're going to present the thing whole in all it's glory and cut it table side then you can't cut into a big blob of foil, and if you try to take the foil out before going to the table you're going to make an awful mess.

Mar 11, 2010
tyson01mx in Recipes

Whole Roasted Suckling Pig

kdm12701 still can't see it? I just did two at once, same way, but stuffed with ginger, garlic and kumquat, glazed with chile, grapefruit gastric. They have to go for 4 1/2 hours at 250 degrees to get to 130 internal though. Also fresh oysters mignonette, papaya pickles and onion marmalade and some fresh corn tortillas. I think if you stuff the pigs with aluminum they cook faster.

Mar 11, 2010
tyson01mx in Recipes

Whole Roasted Suckling Pig

Just Made this for an event in Monterrey Mexico with a 15 pounder. Stoffed with whole cloves of garlic and bay leaves and branches. Just a few changes. Don't forget to prick the skin along both sides of the back bone and around the rump, otherwise it will crack. I cooked it at 250 for 3 1/2 hrs to 130, then at 325 to 165 (1 1/2 hour), then in a wood burning stove at 400 just to crisp the skin. Served it with it's jus, roasted chipolini onions, the roasted garlic from the belly, and fresh bread from the wood burner to soak up the jus. Best pig ever!
Except for the 40 lber we did in New York in a rock lined pit for 13 hours with tomatillo salsa and fresh flout tortillas. Bon Appetit!

Feb 23, 2010
tyson01mx in Recipes