Just Hanging Out on The Royall 3000

MM Livestock gave us another pig for my birthday. I have always wanted to do a whole pig but thought you needed special equipment, grills or deep holes dug in your yard. This is the second one I have done in about 6 weeks. I just can’t get over HOW SIMPLE this is to do on the Royall 3000 wood pellet grill/smoker.

Daisy was the guest of honor on the Royall for four hours at 225 degrees and one hour at 300. With an internal temp of 180 she was ready for dinner. She was sweet, tender, and juicy and kissed by hickory smoke. Megan and Patti couldn’t wait to literally tear into it. With plenty of leftovers for pulled pork, casseroles and…

Daisy was so tender she just pulled apart; we did not even need a knife to serve. The Royall is truly a smokin’ machine. I just set the temperature, check the hopper to make sure it has pellets and forget about it for 4 hours. The true meaning of set and forget. (I have done this overnight before.) Then turn the temperature up to 300 degrees for an hour. This was so easy my grandmother could do it. Sorry Mimaw.

Prep Time: 5 minutes

Cook Time: 5 hours

Grill: Royall 3000 Wood Pellet Grill

Pellets: Hickory

Ingredients:

1 50 pound pig

Directions:

Place your pig into the Royall 3000 bottom side down so it is setting on its legs. Opening up the inside cavitivy as much as possible. Smoke it at 225 degrees for four hours and then turn the temputure up to 300 degrees for an hour. After an hour check the internal temp of the pig in the thickest pieces of meat. You are looking for 180 degrees.

Turn the grill off and just let it rest 15 minutes or so. Then when it cools enough you can start peeling the meat off the pig and onto a platter.

Let’s Eat

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your pig directly onto the grill bottom side down so it is setting on its legs. Open up the inside cavitivy as much as possible. Smoke it at 225 degrees for four hours and then turn the temputure up to 300 degrees for an hour. After an hour check the internal temp of the pig in the thickest pieces of meat. You are looking for 180 degrees.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

Ken’s birthday Pig was Provided By:

MM Livestock Co.

Grass Fed Beef and Lamb

Pastured Pork & Poultry

Megan McDowell 951 805 7341

builttoslide@msn.com    http://www.california.beef.com