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wingstone said:
kind of the same,,,they have to be young enough to still be a suckling pig, once they are weaned the meat changes, it loses some of the sweetness....ate this twice before but it was years ago, and it would be impossible to ask those people how they did it......and hey if I want a typical pig roast I would have to do that outside, doing it this way it still fits in my oven, and makes a great presentation on a platter
I found this rather interesting, and making want to give a try
http://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html
I thought about that, but not sure I could get the skin to crisp up without the hassle of taking it out of the bag and putting back in the oven..



right now I am thinking about just stuffing the cavity with apples and onions......thinking I will have to put something in there so it does not cave during cooking
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OK... wow.... I hope DH doesn't see this or he's gonna try to sneak a pig or two into one of the sheds! LOL
The cooking link looks awesome! Did you read the comments below? Some mention of the aromatics there. Personally, I think I would go with apples and whole baby potatoes with some chives and sage, maybe a little rosemary also. I have a recipe for apple and sage pork I do in the cast iron skillet that would make an awesome stuffing I think if baby potatoes were used in the place of the pork pieces it was normally cooked with.

When I use the cooking bags for turkey or chicken I just pull out the rack a bit and use my kitchen scissors and cut the exposed bag off of the bird for the last half hour or so to allow it to crisp. I don't worry about the other half of the bag under the bird, I just remove it when we move the bird to the carving plate.
 
wish us luck! In less than hour we will be Certified Poultry Techs! pray for the birds when DH is drawing! lol

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wingstone said:

I dont know, not that anyone cares about my opinion.....

I think pig/pork is perfection and something that good as an adult should at least get the opportunity to grow and live some life. I am not into food THAT much even with me being a LCHF eating machine. HOWEVER, you know me wing.... I would have to taste it to confirm my reasoning
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I am soooo easily persuaded
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wingstone said:
Yes but Sally, I can not fit a 250 pound pig in my oven, so if I want whole pig I have to stay small.....

think of it like veal.
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I cant afford Veal therefor don't eat it so I guess I wouldnt miss it either. I survive on basic meats, besides good old fashioned scrapple, potwash n liver pudding. I know I know, I am so not a fancy chick or cook :( but I can make one heck of a apple pie ha ha ha
 
I am nervous and the guy isnt here yet!!! someone calm my nerves!! FAST!!! I have Operating Room Prepped and sterilized..... hens are waiting in a nice brown box lol..... Of course hubs chooses one splash and one blue brahma pullet in for the testing!! I am like... what if you kill one!!!
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RELAX he says... I says "I am going on BYC to chill till he gets here"
 
Sally Sunshine said:
I am nervous and the guy isnt here yet!!!  someone calm my nerves!! FAST!!!  I have Operating Room Prepped and sterilized.....  hens are waiting in a nice brown box  lol.....  Of course hubs chooses one splash and one blue brahma pullet in for the testing!!  I am like... what if you kill one!!! :barnie   RELAX he says... I says "I am going on BYC to chill till he gets here" 
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Go pick out a couple spare roos instead of ones you care about...lol
 

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