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Topic: I thought I would try a little piggy.
From: Lon Squyres,
Subject: Re: Cochon du Lait

Dear Smoky,

Many thanks for the past tips, I can even cook steaks on the grill now.

But I have a new challenge.

My folks are Cajun and grew raising pigs. They would pick a cute little suckling piggy and cook him whole. I can't even pronounce or spell the French name for it but it is supposed to be great.

I recently obtained a stainless steel pit, with attached firebox. I will be firing it up for the first time this weekend, and thought I would try a little piggy. Any suggestions?

Pit is all stainless, the cooker portion is 4' long and 18" wide. It's firebox is a square 1/8" stainless box with a side door. It even has a stainless fire grate. Not designed great but I got it free after it was abandoned when a house was foreclosed on. The relator said I could have anything I could get prior to the appraiser coming in an hour. I nearly got a hernia dragging that thing up into my truck, it hung out the back all the way home.

Thanks in advance,
Lon

Lon, cher amie, laisser bon ton roulette.

Get yuself a suckling pig - 12-18 lbs. Wash him up good; place him on the grill with feets under him in gentle repose. Put a small block of wood in de mouth. Douse him down good with yu fav'rite seasoning. Cover the tail, ears and nose with aluminum foil. Cook him slow - about 200°F. until a thermometer stuck in the thickes' part of the ham reads 165°F.

Let him rest about 15 minutes before carving. Make lots of fun while he's cooking.

Have fun,
Smoky

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