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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Mon Apr 09 07 12:35 am Post subject: Pig Peckers(w/pics) |
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As most good foods go someone probably already thought of it but.....
Found a recipe on the internet the other day and as you know everything is better smoked or grilled.
The original recipe said to pop them in the oven for an hour at 350. I was cooking a chicken and had them in for about 1 1/2 hours at 250.
These are bacon wrapped sausage links rolled in brown sugar and they had to have a clever name so "Pig Peckers" are now the rage.
Atomic Buffalo Turds, Fatties, Pig Candy & "Pig Peckers"
What next?
Any way they are pretty dang good smoked so give them a try if you havent already.

Last edited by Jeff T on Sat Apr 21 07 11:01 pm; edited 1 time in total |
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mutha chicken bbq BBQ Super Pro

Joined: 26 Jan 2007 Posts: 2225 Location: newark,de
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backyardpigs BBQ Fan

Joined: 22 Mar 2007 Posts: 176 Location: Broken Arrow, Ok
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Posted: Thu Apr 19 07 10:54 pm Post subject: |
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Can someone give the recipe for fatties and Pig candy? _________________ Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Fri Apr 20 07 1:00 am Post subject: |
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backyardpigs wrote: | Can someone give the recipe for fatties and Pig candy? |
My favorite "fattie" is Owen's Maple Flavored sausage coated w/ my pork rub, and smoked at 250ish for about 2 hrs until internal temp of 160*. Either slice it and put 'em on biscuits, or crumble 'em on a hot tortilla w/ a lil salsa...great comp. breakfast. My wife's favorite fattie is me.
Pig candy is just your favorite bacon(I like the thick-cut pepper bacon they sell at Reasor's) dusted with brown sugar and smoked at 250 ish until crisp and carmelized.
I must mention neither of these treats has the approval of the American Heart Association.  _________________ Mike
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backyardpigs BBQ Fan

Joined: 22 Mar 2007 Posts: 176 Location: Broken Arrow, Ok
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Posted: Fri Apr 20 07 3:11 am Post subject: |
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I like the Jimmy Dean's Maple sausage. Reasors is about the only place i can find it around T town. I guess I just never knew the appropriate smoke ring name for it  _________________ Mike C.
Broken Arrow, Ok
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roaster BBQ Fan
Joined: 04 Oct 2006 Posts: 252 Location: vermont
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Posted: Sat Apr 21 07 8:48 am Post subject: |
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What size sausage are you using. like a brekfast link sausage or like a hotdog size sausage?
Roaster |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Sat Apr 21 07 11:36 am Post subject: |
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roaster wrote: | What size sausage are you using. like a brekfast link sausage or like a hotdog size sausage?
Roaster |
A 1 lb. chub of breakfast sausage. Just peel the plastic off, roll it in rub, and set 'er on the smoker for a couple hrs. _________________ Mike
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Sat Apr 21 07 2:42 pm Post subject: |
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I think Jeffy was using those finger sized sausages that ya get in the freezer section.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roaster BBQ Fan
Joined: 04 Oct 2006 Posts: 252 Location: vermont
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Posted: Sat Apr 21 07 7:40 pm Post subject: |
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Thanks will have to try them |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sat Apr 21 07 8:47 pm Post subject: |
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roxy wrote: | I think Jeffy was using those finger sized sausages that ya get in the freezer section.. |
For the recipe yes just those regular breakfast links.
Try them fellas...... they are like pig candy & fatties mixed together.
Today i`m trying them with a dry rub. |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Sat Apr 21 07 8:50 pm Post subject: |
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roxy wrote: | I think Jeffy was using those finger sized sausages that ya get in the freezer section.. |
Yep....my bad, I didn't realize which post Roaster was asking the question about.  _________________ Mike
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sat Apr 21 07 9:10 pm Post subject: |
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So K
I`m still not sure eather.  |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sat Apr 21 07 11:06 pm Post subject: |
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Here is some PP`s rubbed.....
Maybe we should rename these treats, getting kinda sick/funny huh?
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roaster BBQ Fan
Joined: 04 Oct 2006 Posts: 252 Location: vermont
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Posted: Sun Apr 22 07 9:03 am Post subject: |
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going to use breakfast link sausage for the pig p's |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sun Apr 22 07 12:37 pm Post subject: |
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Yeah roaster....
toss on some fatties(rubbed/bulk 1 lb sausage) and make some biscuits and gravy out of said fatties and smoke up a dozen pig p`s and ya got ya one fine breakfast to keep ya goin all day.  |
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Porky

Joined: 08 May 2007 Posts: 3 Location: Baldwin,Ny
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Posted: Tue May 08 07 3:09 am Post subject: |
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backyardpigs wrote: | Can someone give the recipe for fatties and Pig candy? |
Pig Candy is real easy. Get some thick sliced bacon and lay it out on a rack , sprinkle with brown sugar and a little rub/cayenne or what ever you fancy. Place it in your cooker and when it looks done take it out and enjoy. Remember it is bacon and has lots of fat. Should take about 30 mins or so at 250/300
Fatties are a sausage of any kind out of the casing and sprinkled withe rub and then cooked till internal of 150/160. Or you can faltten out the sausage and stuff it with onions jalapenos cheddar smoked gouda mozzarel pepperoni. Real just use your imagination and make combos of anything and then roll em up put in fridge to set the meat for about an hour. Put in your cooker and cook till internal of 150/160, should be about 1 hr or so at 250-300 degrees. Have fun.
Les _________________ Backwoods Party w/upgrades & Guru
Bar B Chef offset w/mods
Weber Gasser
Weber OTG |
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Carbomb Newbie

Joined: 08 May 2007 Posts: 33 Location: Oak Hill, Virginia
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Posted: Mon Jun 11 07 8:16 pm Post subject: |
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I did a 140# Hog Roast this weekend and made some Pig Peckers for the crowd. WOW.....they were fantastic (the comments from the crowd were also a hoot)
Definitely a keeper recipe for future Hog Roast entertainment! _________________ Carbomb
Former USAF Bomber Puke
BRMC Classic Cooker 1000
Weber Summit Gold
You can really get the smoke going when you break the sound barrier........ |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Thu Jun 14 07 9:38 am Post subject: |
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Cool ... glad it worked out for ya Carbomb. |
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CapeCoralDave
Joined: 14 Jun 2007 Posts: 4
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Posted: Fri Jun 15 07 7:19 am Post subject: These are good |
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After my ABTs didn't turn out, I tried these. Jeff, thanks for sharing the recipe as these turned out great -- Delicious as a matter of fact. |
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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Tue Aug 07 07 4:27 am Post subject: |
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I used to make something simliar, but they were called spicy wrapped chicken. It involved cutting chunks of chicken and wrapping them in bacon and rubbing them with 3 parts brown sugar and 1 part chili powder. They were always a favorite. I'll have to try these PP's though. They sound just as good. _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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