The pigcowturduckenguica!

[paulthenurse]

I hope you don't post that picture you sent me. Alice is out with friends tonight and I'm having a hamburger for supper. I might cry if I see that pic blown up.

PTN

 

[Frankfurtvr4]

Idea stolen thank you. It will be a chorizo football in the center though.

 

[Cape Brewing]

Jesus... that's practically a dare..

 

[paulthenurse]

I hate you.

PTN

 

[dataz722]

Ok, now I need to find a napkin after seeing that.

 

[cheezydemon3]

You are a Bad Ass. Hope it goes well.

 

[paulthenurse]

Oh, for the love of God.

Do you MIND? We have to live with his swollen ego up here.

Bad Ass?

Good Grief.


PTN

 

[Cape Brewing]

Pig Pit has been defrosted. Just tossed my monster xmas tree and a pile of cardboard boxes, etc into that sucker. She was hummin' out there... You warm her up and she'll cook.

 

[paulthenurse]

So what did you decide to use for the bovine contribution to the party?

PTN

 

[Cape Brewing]

I think I'm going small prime rib.

I gotta toss a tarp over the pit tonight since it looks like we've got some more snow comin'. I just got the thing brought back to life and don't need it buried under six inches of snow again.

I'll picking up the pig on Weds. As soon as I get it home, I'll drop it in my really large cooler with a brine and then just leave the cooler out in the garage. I have zero worries that it won't be "refridgerated" enough. I'll brine the turkey probably Friday night and then the chickens and ducks Saturday around noon.

I'm gonna put it all together Saturday night and then it needs to go into the ground sometime in the middle of the night Saturday night. I am thinking about 2:00 AM. I am thinking it should be in the ground about 8 hours. That means it is "theoretically" ready by 10:00 AM.

We'll probably be leaving for Gillette a little before noon so that'll give me an extra two hours in case I need to nuke it in the pit for not being done (I'll be shocked if it isn't).

I'll take my andouille out of the freezer tonight and probably make the jambalaya either tonight or tomorrow night just to have it set aside.

 

[cheezydemon3]

Brining like a pro? I think the ruling on the field stands. "Bad ass". Sorry Paul.

 

[paulthenurse]

Start it earlier. You'll be better off having to take it out and reheat it than giving everyone food poisoning because you served meat that didn't get to a high enough temp to kill all of the different bacteria you will be tossing into the hot tub.

Either that or have candy dishes filled with Flagyl and Vancomycin set out on the serving table for your guests to help themselves

PTN

 

[cheezydemon3]

He is a nurse after all.

 

[Cape Brewing]

I'm not concerned in any way about it being done.... and I don't want it to be a huge chunk of cardboard. I usually roast the sucklings in that pit for about 6 hours. I think 8 will take care of the stuffing.

Worst case scenario, I'll just open the air intakes in the pit and let the fire stoke up.

It'll be done.

Re-heating sucks.

 

[cheezydemon3]

Any way to have a probe thermometer in there?

Probably not, but that would be a huge help.

When the inner most jambalaya hits 160, you would know that the rest is done.

 

[Cape Brewing]

I have used those oven thermometers in the past but every time I do, the probe never makes it the entire roasting time. The wire going to the probe always ends up melted or something screwy goes wrong with them. I think they're a waste of money. When I pop open the pit first thing in the morning when I get up, I'll take a temp to see where it is with a long meat thermometer I have.

At this point, I've cooked so many pigs in the ground this way I basically use the force.

"These aren't the droids you're looking for... and the pig is done"

I've never had a pig come out undercooked so... I'm not horribly worried about it.

The other part of the equation here is I'm bringing my "monster grill" to the game (a two by six charcoal grill I built out of angle iron and sheet metal). I can simply place the pig INTO that grill and then lay two sheets of sheet metal over the top and basically make a big oven (how I'm going to maintain pig-temperature at the game) and if the pig isn't totally done, I'll leave it in there a couple of hours and we'll eat at 3:00 instead of 1:00.

i'm not worried about it.

 

[cheezydemon3]

Right on.

Most probe cords are good to 395F or so. If the cord is in the meat, it should be shrinkwrapped or otherwise waterproofed.

I LOVE probe thermometers for Turkey, chicken and pork, but I am also cooking fowl to 160F and pork to....140(?), I need to doublecheck that pork safe temp.

I am not cooking to the falling off the bone point.

 

[Randar]

I made a Turducken for thanksgiving this year and it was a crapload of work. I can't imagine the amount of work you're gonna have to do. The turducken works because you can de-bone the birds. You planning to do the same with the pig?

We joked about doing a Ostemuturgooduckenhen. Ostrich-emu-turkey-goose-duck-chicken-cornish hen....

I would have been de-boning birds for a week to do that!

 

[Golddiggie]

We joked about doing a Ostemuturgooduckenhen. Ostrich-emu-turkey-goose-duck-chicken-cornish hen....

I would have been de-boning birds for a week to do that!

Not if you had enough people together to bone a bird each... A "bird boning party"... No idea where you would get the ostrich and emu, but aren't they almost the same bird? At least close to the same size... From what I can recall both ostrich and emu are cooked more like red meat (since it is red meat) so cooking them to the point where the rest would be done, would probably turn them into shoe leather (or worse)...

 

[Randar]

Ostrich is much bigger than emu, growing as large as 350 pounds. Emu get as large as 100 pounds.

Yes, I am sure it would dry out (as does a turkey in a Turducken, BTW), which is why you par-cook the smaller birds before stuffing.

Either that or I could use a 50 gal garbage can as a sous vide (I don't have a RIMS, but that would be a good use of one!)

 

[Cape Brewing]

No... not de-boning the pig... that would just be dumb.

The pig is the vessel from within the pigcowturduckenguica awesomeness will be delivered. de-boning the pig would just make it a big nasty pile o' meat.

Not too concerned about deboning the birdies. meh.. hour tops. I gots da shahp knives.

 

[the_bird]

A "bird boning party"...

I thought we agreed we weren't going to talk about that...






Oh, wait. Nevermind.

 

[dataz722]

Either that or I could use a 50 gal garbage can as a sous vide (I don't have a RIMS, but that would be a good use of one!)

That would redefine epic.

 

[Cape Brewing]

Jesus.... That would take a month!

I dont like this snow forecast. 17 inches on the ground on Weds morning. Yuck

 

[paulthenurse]

I'm off on Friday, you need a hand?

PTN

 

[dataz722]

I'm off on Friday, you need a hand?

PTN

With the bird boning?

 

[paulthenurse]

Uhhh, never mind. I forgot, I'm having a colonoscopy that day. Or my wisdom teeth extracted. Or I volunteered to be a nude model at the Museum of Fine Art. I forget which it was but I suddenly remember I has something else really important to do that day.

Really.

PTN

 

[Cape Brewing]

I'm workin' all day Friday... unless you mean Friday night..

And then... maybe.

This forecast has me nervous... only cause my lilttle schedule in my head is saying I need to pick up the pig tomorrow morning in South Boston and with this snow they're talking about, I don't see that happening. If I can't do it tomorrow morning (my work-from-home day), not sure when I'm gonna be able to do it. I guess I could drive into work Thursday morning or something.

 

[Sean]

I think beef inside the pig. The pigskin should be on the outside! and what about chuck. It has lotsa nice fat and great flavor, and will cook in a reasonable time.

Edit: I didn't look at page two!! Carry on!

 

[paulthenurse]

I can probably go over there and get it for you. I'm assuming you are getting the hawg at Taurus Packing. If they let me leave in the morning and don't shanghai me and make me sleep at the hospital so that they know I come back tomorrow night I can go over there and get it for you. I can either bring it in the cellar or leave it in the back of the truck.

Certainly won't be the first time I've had a dead hawg in the back of the truck. (Take that any way you want.)

PTN