The Pig Pecker - future classic yes or no???

Pitmasterx · May 28, 2013

For this session I was inspired by a recipe from Gordon Ramsey. I took out all of the culinairy BS and added some BBQ flavours.

I was amazed by the results. I think this has the potential to be a future BBQ classic like the TURDUCKEN.

Let me know what you think YES or NO ??????

Check out this video link
[ame="http://www.youtube.com/watch?v=f8vMFsqLPTU&feature=em-comment_received&lch=email&lcor=1&lc=agq457o87TmqFFCpPauJ6P1uZeR-Wf-LoIOx8MYQitA"]Bacon chicken pork sausage roll recipe for the BBQ - Pitmaster X - YouTube[/ame]

SmokinJohn · May 28, 2013

I'm thinking, hell YES!

SmokeDiddy · May 28, 2013

I say yes, but I don't think I can call my minister over for some pig peckers

fingerlickin' · May 28, 2013

I'd stick with Pig Pecker for sure. Has a nice ring to it. Good video. :thumb:

BBQ Bandit · May 28, 2013

Would not want raw chicken mixed with pork... at any time. Food safety concerns, you know.

Have you taken any ServSafe courses?

Big M1ke · May 28, 2013

Winner,winner pig pecker dinner!! :clap:

Monty1204 · May 28, 2013

:laugh::thumb: Love the name. I say classic for sure.

Teamfour · May 28, 2013

Yes indeed!

SmokeDiddy · May 28, 2013

BBQ Bandit said:
Would not want raw chicken mixed with pork... at any time. Food safety concerns, you know.

As long as it is cooked through, it shouldn't matter should it? I didn't score very high in cross contstipation class.

Bob in St. Louis · May 28, 2013

I say yes, but the safety thing I didn't know about.

But yea...I'd have a hard time asking my Mom to put a Pig Pecker in her mouth.

Big Johnson · May 28, 2013

Kapoooya..... Pig Pecker

ddweatherholtz · May 28, 2013

BBQ Bandit said:
Would not want raw chicken mixed with pork... at any time. Food safety concerns, you know.

Have you taken any ServSafe courses?

I teach the food safety course. Mixing uncooked meat is not a issue as long as all three meats are cooked to 165 (chickens min temp) you will be fine. Problem will be drying out the sausage to get it to temp.

martyleach · May 28, 2013

I think that is a great name. Way better than bacon wrapped pig pecker....

JohnHB · May 29, 2013

:thumb::thumb::thumb:Hey, I think you have produced a REVERSE FATTIE. Congratulations.:thumb::thumb:
Also it is gets a little tiresome when people keep pushing food safety and particularly focusing on need to cook chicken to 165F minimum without scientific knowledge. That message is simply bull dust as it ignores the science involved in pasteurisation. I think it is time to have an updated post on pasteurisation.
John

RevZiLLa · May 29, 2013

Genius!!

redaub · May 29, 2013

Absolutely YES!! Great video too

creekwalker · May 29, 2013

JohnHB said:
:thumb::thumb::thumb:Hey, I think you have produced a REVERSE FATTIE. Congratulations.:thumb::thumb:
Also it is gets a little tiresome when people keep pushing food safety and particularly focusing on need to cook chicken to 165F minimum without scientific knowledge. That message is simply bull dust as it ignores the science involved in pasteurisation. I think it is time to have an updated post on pasteurisation.
John

Yes, (speaking as a conscious ignoramus) I would appreciate that.

Oops--I see John has already just done it:

http://www.bbq-brethren.com/forum/showthread.php?t=162023

Thanks!

The Pig Pecker - future classic yes or no???

Pitmasterx

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SmokinJohn

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fingerlickin'

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BBQ Bandit

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Big M1ke

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Monty1204

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