IT'S ALIVE!!! --- Porkenstein ---

OKBBQEA · Posted: Jul 13 2008 Post subject: IT'S ALIVE!!! --- Porkenstein ---

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 · Posted: Jul 13 2008 Post subject:

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

Looks great!
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OKBBQEA · Posted: Jul 13 2008 Post subject:

Cream cheese, sharp cheddar, minced onion and some BBQ sauce.... It's basically my ABT cheese mixture.
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

OKCanyon · Newbie Joined: 28 May 2008 Posts: 30 Location: Lawton, OK

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 · BBQ Super Fan Joined: 24 Sep 2007 Posts: 438

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!!

JoeD · BBQ Fan Joined: 09 Dec 2007 Posts: 231

Porkenstein or not Laughing

That looks yummy as heck.

I like its name too Wink

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cruzado_xxi · Posted: Jul 13 2008 Post subject:

in the grill, or te smoker???? HOW MUCH TIME???? pleas send the whole data.
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Harry Nutczak · Posted: Jul 13 2008 Post subject:

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

It's alive!!!!!!!!!!!!!!!
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OKBBQEA · Posted: Jul 13 2008 Post subject:

cruzado_xxi · Posted: Jul 13 2008 Post subject:

Whats WSM??
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PARRILLERO says:
Sign the pettition for the creation of DIA DEL PARRILLERO/GRILLER'S DAY here:
http://www.diadelparrillero.com.mx/

(Dont worry, is in english also)

HarvestMoon · Posted: Jul 13 2008 Post subject:

Mmmmmmmmmmmm

Looks good

HarvestMoon · Posted: Jul 13 2008 Post subject:

OKBBQEA · Posted: Jul 13 2008 Post subject:

mhoodnc · BBQ Fan Joined: 23 Aug 2007 Posts: 344 Location: Charlotte

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.

Canadian Bacon · Posted: Jul 13 2008 Post subject:

Oh Ya,that looks real good,nice job cultofnobody.
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Doc1680 · Posted: Jul 13 2008 Post subject:

That's right up my alley brother!

Pork smothered in pork.......wrapped in pork! Very Happy

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Harry Nutczak · Posted: Jul 13 2008 Post subject:

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"
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Markbb · Posted: Jul 14 2008 Post subject: Sausage

Looking good..

OKBBQEA · Posted: Jul 14 2008 Post subject:

mutha chicken bbq · Posted: Jul 14 2008 Post subject: