| View previous topic :: View next topic |
| Author |
Message |
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
 Posted: Mon Apr 09 07 12:35 am Post subject: Pig Peckers(w/pics) |
 |
|
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 |
|
| Back to top |
|
 |
mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
|
|
| Back to top |
|
|
backyardpigs
BBQ Fan
Joined: 22 Mar 2007
Posts: 176
Location: Broken Arrow, Ok
|
| Posted: Thu Apr 19 07 10:54 pm Post subject: |
|
|
Can someone give the recipe for fatties and Pig candy?
_________________
Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Fri Apr 20 07 1:00 am Post subject: |
|
|
| 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
Team Enoserv |
|
| Back to top |
|
|
backyardpigs
BBQ Fan
Joined: 22 Mar 2007
Posts: 176
Location: Broken Arrow, Ok
|
| Posted: Fri Apr 20 07 3:11 am Post subject: |
|
|
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
http://bbqclassifieds.net |
|
| Back to top |
|
|
roaster
BBQ Fan
Joined: 04 Oct 2006
Posts: 252
Location: vermont
|
| Posted: Sat Apr 21 07 8:48 am Post subject: |
|
|
What size sausage are you using. like a brekfast link sausage or like a hotdog size sausage?
Roaster |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Sat Apr 21 07 11:36 am Post subject: |
|
|
| 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
Team Enoserv |
|
| Back to top |
|
|
roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario
|
| Posted: Sat Apr 21 07 2:42 pm Post subject: |
|
|
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... |
|
| Back to top |
|
|
roaster
BBQ Fan
Joined: 04 Oct 2006
Posts: 252
Location: vermont
|
| Posted: Sat Apr 21 07 7:40 pm Post subject: |
|
|
| Thanks will have to try them |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Sat Apr 21 07 8:47 pm Post subject: |
|
|
| 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. |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Sat Apr 21 07 8:50 pm Post subject: |
|
|
| 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
Team Enoserv |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Sat Apr 21 07 9:10 pm Post subject: |
|
|
So K
I`m still not sure eather.  |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Sat Apr 21 07 11:06 pm Post subject: |
|
|
Here is some PP`s rubbed.....
Maybe we should rename these treats, getting kinda sick/funny huh?
  |
|
| Back to top |
|
|
roaster
BBQ Fan
Joined: 04 Oct 2006
Posts: 252
Location: vermont
|
| Posted: Sun Apr 22 07 9:03 am Post subject: |
|
|
| going to use breakfast link sausage for the pig p's |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Sun Apr 22 07 12:37 pm Post subject: |
|
|
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. |
|
| Back to top |
|
|
Porky
Joined: 08 May 2007
Posts: 3
Location: Baldwin,Ny
|
| Posted: Tue May 08 07 3:09 am Post subject: |
|
|
| 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 |
|
| Back to top |
|
|
Carbomb
Newbie
Joined: 08 May 2007
Posts: 33
Location: Oak Hill, Virginia
|
| Posted: Mon Jun 11 07 8:16 pm Post subject: |
|
|
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........ |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Thu Jun 14 07 9:38 am Post subject: |
|
|
| Cool ... glad it worked out for ya Carbomb. |
|
| Back to top |
|
|
CapeCoralDave
Joined: 14 Jun 2007
Posts: 4
|
| Posted: Fri Jun 15 07 7:19 am Post subject: These are good |
|
|
| 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. |
|
| Back to top |
|
|
SmokinJo
Newbie
Joined: 18 Jul 2007
Posts: 29
Location: Ferndale, WA
|
| Posted: Tue Aug 07 07 4:27 am Post subject: |
|
|
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." |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
