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IT'S ALIVE!!! --- Porkenstein ---
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OKBBQEA
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Joined: 30 Apr 2007
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Location: Moore, Oklahoma

PostPosted: Sun Jul 13 08 6:56 am    Post subject: IT'S ALIVE!!! --- Porkenstein --- Reply with quote

So I was thinking about how to take my groundhog (fatties) to the next level. Then I saw someone ask a question about turducken and this idea popped in my head.

How about stuffing a groundhog with a hot link and cheese then wrapping it in bacon? And PORKENSTEIN was born!

Normally I use Jimmy Dean sausage but for Porkenstein I decided to try sausage, bacon and hot links made at one of my local meat markets (Wheeler's for those of you in the OKC area).

Here is my monstrosity for your salivating enjoyment!














If the pork butt and brisket I still have on the smoker turn out as good as Porkenstein did... There are going to be a lot of happy bellies around my house this evening. Wink
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Beertooth
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PostPosted: Sun Jul 13 08 7:01 am    Post subject: Reply with quote

That looks very tasty! What's the mixture inside cheese and ...?

Looks great!
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OKBBQEA
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PostPosted: Sun Jul 13 08 7:03 am    Post subject: Reply with quote

Cream cheese, sharp cheddar, minced onion and some BBQ sauce.... It's basically my ABT cheese mixture.
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OKCanyon
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Joined: 28 May 2008
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Location: Lawton, OK

PostPosted: Sun Jul 13 08 7:18 am    Post subject: Reply with quote

Wow, talk about pork-a-palooza. Looks great. I may have to try to replicate that beast myself for tomorrow's cook. Thanks for sharing!
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Capt Chrysler
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Joined: 24 Sep 2007
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PostPosted: Sun Jul 13 08 7:28 am    Post subject: Reply with quote

MAN, I have been at work all day baby setting a couple of machines.

Thinking about what I want to cook on Sunday. Was thinking a Fattie with Hot cheese / deer sausage inside. Laughing

Now I know it will work Razz .

Capt. Chrysler

PS: Da Wife just called and is home with the cow we sent to the butcher. And picked up some thick sliced bacon they had!!
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JoeD
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PostPosted: Sun Jul 13 08 10:06 am    Post subject: Reply with quote

Porkenstein or not Laughing That looks yummy as heck.

I like its name too Wink
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cruzado_xxi
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PostPosted: Sun Jul 13 08 10:14 am    Post subject: Reply with quote

in the grill, or te smoker???? HOW MUCH TIME???? pleas send the whole data.
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Harry Nutczak
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PostPosted: Sun Jul 13 08 10:36 am    Post subject: Reply with quote

My arteries are clogging just from looking at those!!!

It's alive!!!!!!!!!!!!!!!
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OKBBQEA
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PostPosted: Sun Jul 13 08 10:47 am    Post subject: Reply with quote

cruzado_xxi wrote:
in the grill, or te smoker???? HOW MUCH TIME???? pleas send the whole data.


On the WSM.

About 3 1/2 hours at 225F. Pretty much exactly like you would make a fattie.

These were a really big hit tonight!

I also made some for the wife without the hot link. I called them Bride of Porkenstein. Laughing
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cruzado_xxi
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PostPosted: Sun Jul 13 08 10:52 am    Post subject: Reply with quote

Whats WSM??
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HarvestMoon
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Joined: 04 Jun 2008
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PostPosted: Sun Jul 13 08 11:34 am    Post subject: Reply with quote

Mmmmmmmmmmmm

Looks good
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HarvestMoon
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PostPosted: Sun Jul 13 08 11:37 am    Post subject: Reply with quote

cruzado_xxi wrote:
Whats WSM??


Weber Smokey Mountain Cooker
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OKBBQEA
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PostPosted: Sun Jul 13 08 11:41 am    Post subject: Reply with quote

cruzado_xxi wrote:
Whats WSM??


Weber Smokey Mountain
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mhoodnc
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PostPosted: Sun Jul 13 08 1:12 pm    Post subject: Reply with quote

We'll need a Lipitor prescription for that monstrosity. Looks good though.
I'd hate to be in the room of people that consumes this after an hour or so. Olfactory crisis.
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Canadian Bacon
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PostPosted: Sun Jul 13 08 9:03 pm    Post subject: Reply with quote

Oh Ya,that looks real good,nice job cultofnobody.
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Doc1680
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PostPosted: Sun Jul 13 08 9:08 pm    Post subject: Reply with quote

That's right up my alley brother!


Pork smothered in pork.......wrapped in pork! Very Happy Very Happy
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Harry Nutczak
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PostPosted: Sun Jul 13 08 11:23 pm    Post subject: Reply with quote

I just thought of something, How about taking "Porkenstein" making it larger, and stuffing that into a suckling pig, more of the fatty mix could be spread around the suckling pig and stuff that into a larger pig!!

You could de-bone the 2 pigs so you could cut the thing like a meatloaf!!

Attack of the 40-foot porkenstein!!

Or "it came from outer space"
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Markbb
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PostPosted: Mon Jul 14 08 12:59 am    Post subject: Sausage Reply with quote

Looking good..
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OKBBQEA
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PostPosted: Mon Jul 14 08 1:54 am    Post subject: Reply with quote

Harry Nutczak wrote:
I just thought of something, How about taking "Porkenstein" making it larger, and stuffing that into a suckling pig, more of the fatty mix could be spread around the suckling pig and stuff that into a larger pig!!

You could de-bone the 2 pigs so you could cut the thing like a meatloaf!!

Attack of the 40-foot porkenstein!!

Or "it came from outer space"


Might have to call that one Hogzilla or T-Hogasaurus Wrecks
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mutha chicken bbq
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PostPosted: Mon Jul 14 08 2:00 am    Post subject: Reply with quote

cultofnobody wrote:
Harry Nutczak wrote:
I just thought of something, How about taking "Porkenstein" making it larger, and stuffing that into a suckling pig, more of the fatty mix could be spread around the suckling pig and stuff that into a larger pig!!

You could de-bone the 2 pigs so you could cut the thing like a meatloaf!!

Attack of the 40-foot porkenstein!!

Or "it came from outer space"


Might have to call
A Doctor!! Laughing


Looks great!
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