[quote]GhorigTheBeefy wrote:
Testy1:
I’m not sure if that is red-neck or not…I’ll say its red-neck due to the fact that it isn’t a logical food source.
OP:
I’d suggest stuffing a few onions in that hog as well. I meant to post this sooner but became side tracked with old family red-neck stories.
Well dang it now I can’t find the name of the dish. The Romans, mainly the army, would roast a bunch of different animals inside progressively bigger animals. So you’d have a game hen inside of a chicken, inside of a duck, inside of a goose, inside of a turkey, inside of a lamb, inside of pig, inside of a cow or ox. They’d then roast it on a spit for a really long time.
We may have to wait and try this during a T-Nation reunion cause I don’t have the money for it.[/quote]
Sounds like a Turducken, but on a larger scale. A partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
[quote]VanderLaan wrote:
GhorigTheBeefy wrote:
Testy1:
A partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
[/quote]
That sounds freaking awesome.
[quote]Uncle Fester wrote:
I only flipped the pork butts once, but have a rotisserie for the whole pigs.
Anything in particular you need to know?[/quote]
Can you cook a whole hog without the rotisserie (is the rotisserie separate from the roaster)? I am pretty sure that this roaster does not have a rotisserie. I was thinking that I would separate the ribs and the spine and splay the hog on the grill so that it was basically laying back-side up. I would double stack the coals at each end to concentrate the heat at the hams and shoulders. Would also probably wrap some foil around the shanks, ears and snout to keep it from burning. Do you baste your hogs? If so, what do you use? Not sure that it would do much, given that the skin will be on the hog.
[quote]VanderLaan wrote:
Sounds like a Turducken, but on a larger scale. A partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
[/quote]
The name you offer doesn’t sound familiar but the process of de-boning and stuffing does.