Chicken Stuffed Pig?

[NeoTrout]

A friend of mine is having a pig cooked for a party this weekend and said they were thinking of stuffing chickens inside the pig and asked me what I thought. I have never cooked a whole pig let alone a stuffed one. Any food safety issues with this? Is this something people do? I defer to the Brethren. Thanks.

 

[Philly-QueMaster]

I'm not sure I see what the benefit would be. I would think the chickens may be finished before the pig and then would be over cooked. I like to cook chicken around 300* for about 2 hours.

 

[Divemaster]

As long as the chicken gets up to temp I don't see a problem with it... Saw it done at of all things a comp... They didn't do well...

 

[NeoTrout]

I guess if the guy knows what he's doing it could be OK. I just never seen it before.

 

[Cast Iron Chef]

I went to a pig roast in So. Illinois many years ago. They stuffed the pig with chickens, potatoes and onions. That pork juice ran through the chicken and potatoes, OHHHHHHHH baby. I still remember the taste. If I remember this was done on a spit insteade of grill top so that could make a difference depending on how your cooking.

 

[Chuckwagonbbqco]

I stuff pigs with chickens all of the time. I usually stuff the chickens with some sort of sausage and then stuff the whole chickens in the pig and sew the pigs belly up with baling wire. The mixture of all of the juices makes wonderful flavor. The only downfall is that the chickens get ZERO color change and almost appear bleached when removed from the pig--the color of the chickens make a few people not want to try them. The chickens are tender, moist and fall apart--so usually I pull the chicken so the color is not an issue.

I am cooking on an open spit so it is probably a higher heat than smoking one

 

[drbbq]

It could be a major food safety issue. The chickens will probably be hanging in the danger zone for way too long and then the hog will have to be overcooked to get them done. On top of all that the chickens will be kind of nasty stewed with no color and grease will be everywhere.

 

[NeoTrout]

I went to a pig roast in So. Illinois many years ago. They stuffed the pig with chickens, potatoes and onions. That pork juice ran through the chicken and potatoes, OHHHHHHHH baby. I still remember the taste. If I remember this was done on a spit insteade of grill top so that could make a difference depending on how your cooking.

You're saying it was good?

 

[NeoTrout]

It could be a major food safety issue. The chickens will probably be hanging in the danger zone for way too long and then the hog will have to be overcooked to get them done. On top of all that the chickens will be kind of nasty stewed with no color and grease will be everywhere.

That was my thinking when he asked me about it. I'm no expert though.
BTW, Dr. BBQ, a friend of mine, Jim Pieruccini, says he knows you from the old days in Berwyn. He says hey.

 

[drbbq]

That was my thinking when he asked me about it. I'm no expert though.
BTW, Dr. BBQ, a friend of mine, Jim Pieruccini, says he knows you from the old days in Berwyn. He says hey.

Well tell him I said hi!

 

[NeoTrout]

Well tell him I said hi!

Will do.

 

[Big Jim BBQ]

A friend and I cooked a whole hog and stuffed his belly with whole chickens. First it kept the hog's carcus from collapsing during cooking. Second the chickens tasted great and were cooked fine with good color.They were not overdone.I guess being inside the hog kept them from burning. We cooked the hog for about 22 hrs. He was about 115 lbs.

It was hard to tell which tasted better. I thought the hog was wonderful.

 

[NeoTrout]

A friend and I cooked a whole hog and stuffed his belly with whole chickens. First it kept the hog's carcus from collapsing during cooking. Second the chickens tasted great and were cooked fine with good color.They were not overdone.I guess being inside the hog kept them from burning. We cooked the hog for about 22 hrs. He was about 115 lbs.

It was hard to tell which tasted better. I thought the hog was wonderful.

Looks llike some major luau action you have there. Great picture. Thanks.

 

[Cast Iron Chef]

You're saying it was good?

Good is too mild a word. Excellent!:thumb:

 

[NeoTrout]

Good is too mild a word. Excellent!:thumb:

We will see what happens. I plan on bringing my camera and will post some pics. Thanks.