The pigcowturduckenguica!

[jeffmeh]

Outstanding. Apparently, you guys south of Boston are good for something.

 

[IrregularPulse]

Oh my god, that looks incredible.

 

[Cape Brewing]

It did not suck in any way... The garlic in the pig brine was perfect. The smoke on the turkey was perfect.

I can't wait to scale it up to about 250 lbs for my big summer pig roast.

 

[paulthenurse]

I've taken the liberty of forwarding the link to THE VEGAN TIMES.

I've also included your address, they said that they wanted to do 'a really exhaustive interview' with you, and wanted to know where to send the Storm Troopers, er, reporters.

PTN

 

[Cape Brewing]

LOL... yeah, I was saying that the other day... can you imagine how horrified vegans would be at that video?? Christ... I almost offended myself with that idea.

 

[jeffmeh]

Perhaps for your summer event, you should stuff the whole thing inside a Vegan.

 

[weirdboy]

Perhaps for your summer event, you should stuff the whole thing inside a Vegan.

Where are you going to find a Vegan fat enough to stuff a pig inside?

 

[motobrewer]

am i missing something? where's the youtube link/vid?

 

[Cape Brewing]

post 180

 

[Cape Brewing]

Perhaps for your summer event, you should stuff the whole thing inside a Vegan.

I don't hate the concept...

I keep kinda thinking I wanna one up this for the summer cookout but I think scaling up to 250 lbs is one upping enough... and, to be honest, I don't wanna &%*( it up. It was really good and I don't want to ruin it.

 

[jeffmeh]

It sounds great. I need to drag myself south one of these days.

The most daring (and mythical) stuffed critter feast I have read about is in "The International Squid Cookbook," which describes a giant squid in a 40' long by 20' high brick oven, built for the occasion. "Grain lined the cavity of the squid - first rice and then cracked wheat - each layer being some five feet thick. Nestled in amongst the grains were ... veal sweetbreads, ... a series of viands which had been partially cooked by spit-roasting and then finished inside the squid: skylarks with lemon sauce, quails surrounded by eggplants, pigeons stuffed with capers, and rabbits with pine nuts. A variety of larger birds followed. Chicken, geese, and ducks, each roasted to a golden brown and accompanied with appropriate fruits.... A whole kid goat stuffed with pudding.... Next came a haunch of venison covered with a delicious apricot glaze. ....squares of meat aspic.... The boiled meats and stews were finished off inside the squid. Bulgur and millet surrounded the boiled meats. First, breast of veal, followed by a goose boiled Lombard style accompanied by sugar and cinnamon. A poached milk-fed calf... its flesh so tender and pink as to almost defy description. Stewed pigeons with mortadella sauce and fricaseed breast of goat."

Now you have something to shoot for.

 

[bwomp313]

You gave me a meatgasm.

 

[Cape Brewing]

Uhh... not sure if I'm totally confortable with that...




Wait until mid July when I post the video of this same stuffed pig... only it'll be the 250 lb version.

 

[bwomp313]

You think you're uncomfortable now, just wait until you post the video of the 250 lb version.

 

[ChshreCat]

The pigcowturduckenguica!

That's the part that still makes me nervous about this...

 

[cheezydemon3]

That's the part that still makes me nervous about this...

That is the fundamental problem with this whole thing. And what's the "enguica"?

 

[Cape Brewing]

Chicken/linguica

I am currently brining a 275Lb hog for a... Um... Much larger version of this