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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-28-2013, 03:12 PM   #1
Pitmasterx
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Talking The Pig Pecker - future classic yes or no???

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

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Unread 05-28-2013, 03:17 PM   #2
SmokinJohn
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I'm thinking, hell YES!
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Unread 05-28-2013, 03:22 PM   #3
SmokeDiddy
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I say yes, but I don't think I can call my minister over for some pig peckers
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Unread 05-28-2013, 03:23 PM   #4
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I'd stick with Pig Pecker for sure. Has a nice ring to it. Good video.
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Unread 05-28-2013, 03:25 PM   #5
BBQ Bandit
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Would not want raw chicken mixed with pork... at any time. Food safety concerns, you know.

Have you taken any ServSafe courses?
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Unread 05-28-2013, 03:26 PM   #6
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Winner,winner pig pecker dinner!!
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Unread 05-28-2013, 03:26 PM   #7
Monty1204
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Love the name. I say classic for sure.
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Unread 05-28-2013, 03:27 PM   #8
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Yes indeed!
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Unread 05-28-2013, 03:28 PM   #9
SmokeDiddy
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Quote:
Originally Posted by BBQ Bandit View Post
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.
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Unread 05-28-2013, 04:09 PM   #10
Bob in St. Louis
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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.
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Unread 05-28-2013, 07:06 PM   #11
Big Johnson
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Kapoooya..... Pig Pecker
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Unread 05-28-2013, 07:29 PM   #12
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Quote:
Originally Posted by BBQ Bandit View Post
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.
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Unread 05-28-2013, 07:40 PM   #13
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I think that is a great name. Way better than bacon wrapped pig pecker....
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Unread 05-28-2013, 11:46 PM   #14
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Hey, I think you have produced a REVERSE FATTIE. Congratulations.
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.
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Unread 05-29-2013, 12:07 AM   #15
RevZiLLa
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Genius!!
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