is this going a little toooo far??

[habaneroman]

We have all heard of a Turducken right.... well how about this one!

1. Turkey, 2. Goose, 3. Barbary duck, 4. Guinea fowl, 5. Mallard, 6. Poussin, 7. Quail, 8. Partridge, 9. Pigeon squab, 10. Pheasant, 11. Chicken, 12. Aylesbury duck

That is a lot of FOWL there man!!

 

[richoso1]

Try to get an internal temp on that Whattducken...

 

[richtee]

Must be a Tyler Florence recipe. The I-dot.

 

[mavadakin]

Looks Like A **** Site With All That Stuffing....lmao

 

[mavadakin]

Said The Wrong Word

 

[geek with fire]

Ok, RichTee, you run the de-boning operation. David, you run the smoker. Me? I'll just sit here and run my mouth. I think all of the areas are properly qualified, eh?

Seriously, having only done a game hen in a roasting chicken, I can't imagine deboning all of those birds. Not to mention, like Richoso said, how the heck would you get the internal temps up without burning the outer bird.

I'll bet when you're done, it tastes like chicken.

 

[richtee]

Now THAT is flippin' FUNNY! Points!

 

[walking dude]

yeah Geek, that WAS a funny one..........lol

 

[charles1056]

I'm thinking that would be a very fowl smoke.

 

[mossymo]

What, and no grouse?

 

[kookie]

And here I always thought it was a dog eat dog world, not a bird eat bird world......

Kookie

 

[hhookk]

How about one of these?
http://www.cajunspecialtymeats.com/b...cfm/4,135.html