When you have friends coming over for a summer barbecue, you want to serve them something special. And what is more special than a piglet.
It takes good preparation and the right setup for your kamado, but it’s fairly easy to do. I am going to show you how.
- I bought an Iberico piglet. I never had one, so that makes me very excited about the outcome. You can, of course, get any piglet you can afford.
- My piglet was just a little too big, even for my Big Joe. I had to cut off the head to make it fit. I also cut off the hooves to make a little more room. You can ask your butcher to do this for you if you don’t know how to do it or don’t want to do it.
- Then you flip it over to score the skin on the back. This helps to render down the fat when the piglet is roasting.
- Sprinkle on a lot of rock salt over the skin and in the cuts. The salt dries out the skin so it can get crispy.
- Then you flip it on its back to season the meat. I use a good amount of salt, ground black pepper, paprika powder and onion powder. Let this sit for at least 45 minutes so the salt can draw out the meat’s moisture and make the seasoning stick.
- In the meantime, you can make the bbq sauce. Take a pan and add the following:
– 1/2 cup of ketchup.
– 2 tbsp off sherry vinegar
– the juice of 1 lemon
– 1 tbsp of Worcestershire sauce
– 1 tsp of Tabasco
– 1 tbsp of apple syrup
– 5 tbsp of sugar
Whisk this and let it come to a boil. Then set it aside.
- Now we have to set up the kamado to grill the piglet over low direct heat. The trick is to make a light but even layer of glowing embers. Eventually, you need a temperature between 140 and 160°C ( 284 to 320F).
- Lay the piglet skin-up on the grates. Place a thermometer in the shoulder meat and close the lid. Now and then, you have to check if the temperature is still high enough and add more glowing embers if you need to.
- When the meat is browned to your liking, it’s time to flip it the last time to crispen up the skin.
- Then you can start brushing on the bbq sauce to build up more flavour.
- When the meat reaches a core temperature of 92°C (197F), you take it off your kamado and let it rest for 30 minutes. This helps to redistribute the moisture in the meat. After that, you can start carving the meat and present the most delicious and juicy piglet your friends have ever seen.
Big thanks to Kamado Joe for sponsoring this post.
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BBQ gear used
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