Pig Peckers, Fattie and lots of snow

Discussion in 'Pork' started by fire it up, Dec 22, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Was searching different smoked this and that sites on the internet when I came across pig peckers, I realized I had never made them so figured I would give it a try.

    Before the smoke begins I want to share the work shoveling out the path to the smoker.
    I used to store it on my porch but recently moved it out to where we store the mowers and other machinery.
    As most of you know and many others experienced our part of the country got a LOT of snow recently.
    Here's my path-started out the front door heading away from the house over towards the field...


    Make a right by the compost bin...


    Keep straight and to the left of the winter rye, it's down there somewhere...


    Make a left by the blueberry bushes and then a right after the next compost bin...



    Looking out...


    I was told several times I was crazy for digging out that path just for some smoked meat, but damn that! A little snow, or flood, or end of the world will keep me from smoking.

    Now...on to the food.

    First the fattie.
    Only option the store had was Hatfield sausage, personally I use JD sausages but this will have to do.
    Mixed minced garlic and chipotle rub with the sausage.
    Tossed some shredded mozzarella, fried garlic, Italian seasoning, extra oregano, crushed red pepper flakes (not shown) placed on plastic wrap, squeezed into a firm log and into the freezer for 10 minutes.
    Split the sausage, cheese in, seal and more rub on top.







    Now the peckers.
    A raw breakfast sausage link wrapped in bacon and rolled in brown sugar and cayenne pepper, and of course I did some with chipotle [​IMG]




    2 are regular brown sugar one with cayenne and one with chipotle, the other is Brownulated sugar with cayenne, it is supposed to be free flowing large granules of brown sugar but unfortunately has very little brown sugar flavor to it.

    Cooked the bacon slightly before wrapping


    Into the smoke, 225-250 over oak.


    Little blowout on the fattie...they say it is a very common thing and I shouldn't feel like less of a man because of it [​IMG]

    Pulled fattie at 165 and peckers when they looked good, 2-2.5 hours.


    Peckers and a few slices of pig candy



    Pig peckers were great, smoky, meaty, bacony, sweet with some heat. But they are definitely something I won't make often.
    Sausage wrapped in bacon coated in sugar...now that's healthy!

    It may not be good for the heart but is definitely good for the soul [​IMG]


    Now I'm out the door to throw a chuckie and a honey chipotle turkey breast on [​IMG]
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I had nver heard of "pig peckers" unitl now either. Nice looking fattie as well.

    Points for that setup up in the snow there. [​IMG]
     
  3. tom in nc

    tom in nc Smoke Blower

    Man those pig peckers look good. I've got to try those.
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Whew, I was sure glad to see that "pig peckers" were sausages. From the guy who once tried black eggs I thought for sure all the snow was making you really venture into some new territory.

    Very interesting way to roll up a fattie. Never would have thought of that on my own. Looks ooey, gooey and tasty. Cheese and sausage is a great combo nearly everytime.

    Now, let's talk about that path to the smoker. How dang far is that? Great description, had me laughing the whole time even though I was feeling bad for you. Looked like you shoveled all the way to NYC.

    [​IMG]for going through all the hassel for some smokey goodness and for showing us something new.

    One question. Any thoughts of that shed being moved closer to your house as soon as the snow goes away? LOL
     
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Brother I am gonna give you points just for dealing with all that snow

    [​IMG]

    [​IMG]

    Aint no way in this world I would have done it, I love smokin as much as the next guy, but I aint shoveling that much snow to do it

    BTW......Nice looking food also [​IMG]


    PS....most of us Texans hate the snow...in case you were wondering [​IMG]
     
  6. walle

    walle Smoking Fanatic OTBS Member

    Across the yard
    Around the compost
    A'through the rye To the smoker we go!!

    Fire it up!! gotta give you [​IMG]for perseverence, brother! That was some kinda shoveling!

    I gotta try the PP's. Can't wait to have the mother-in-law over and offer her a pig pecker[​IMG].

    Tracey
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks everyone. I almost gave up half way but I had bought the meat and was itching for some smoke so the thought of the TBS kept me going.

    Dude, not sure how far it was. I actually thought about measuring so I think I will.

    That shed wouldn't set properly around the house due to its size and a couple of pine trees close by on the side and back but I am planning on a smaller one just for the smoker and some electric/tv in it that will fit properly.
    Don't have to get permits if it isn't permanent and no concrete was poured, damn City...
     
  8. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I forgot to add


    [font=&quot][​IMG][/font]
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never heard of pig peckers either also. I was alittle scared at first but then as I scan forther down the better I felt to. But then after seeing the trouble you have just to smoke I wish yousome of our warm weather that will allow you to move your smoker down to the house. Your fattie is so good looking too. I like your choice of fillings too. [​IMG]
     
  10. big game cook

    big game cook Smoking Fanatic

    thats dedication. looks good to me especially on a cold day. watch that pooch. i think he may have some evil in him,lol.[​IMG]
     
  11. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    FIU, when I saw the thread title, I had to check it out. Pig Peckers, LOL. Well I'm glad I did. I think those are something that I will need to make as well. They have that corkscrew thing going on, just like a real pigs pecker, only their not a foot and half long LOL. By the way, is that in your backyard, or did you move to the Arctic LOL. More coming our way tonight and tomorrow, and lots of freezing rain, oh I can't wait[​IMG].
     
  12. meatball

    meatball Smoking Fanatic OTBS Member

    I never thought I'd say this Jim, but I'd love to have one of your peckers in my mouth right now. [​IMG][​IMG] Nice job. [​IMG]
     
  13. fire it up

    fire it up Smoking Guru OTBS Member

    I think I need to run a cord out there, I cuddle up next to the firebox to keep warm, 33 out right now so not too bad.
    Had to put a towel on top of the smoker to keep the temps up.

    Trying to catch up on the site while running back and forth to tonights smoke.

    Oh, measured and from front door to there was 208'
     
  14. fire it up

    fire it up Smoking Guru OTBS Member

    Ahhhhhhhh HAHAHAHAHA........
    Oh man that was good, I didn't expect that. [​IMG]
    I can't stop laughing [​IMG]
     
  15. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    [font=&quot][​IMG][/font]


    Wow....... how did we not see this coming
     
  16. etcher1

    etcher1 Master of the Pit

    Ditto,
    I'll have to make some, I would rather have my own peckers![​IMG]
     
  17. dforbes

    dforbes Meat Mopper

    You sure are dedicated to the craft. Great looking smoke, gonna have to try those.

    ps: please send some of that snow my way

    Dennis
     
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Strange Name but Great...[​IMG][​IMG]
     
  19. geaux tigers

    geaux tigers Newbie SMF Premier Member

    If there is a Hall Of Fame, or a best of, on this site, you got it.

    Well done, looks good.

    If I knew how to give points you would have them.
     
  20. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Now that's what I call dedicated to the craft.

    I'd have given you [​IMG]for just getting to the smoker. That incredible qview of the peckers and other stuff also deserves points but I'm limited to just once per person. Very nice over the top qview and smoke. Thanks for the Post.

    I hope you have the position of the smoker punched into the memory of your gps in case it snows like that again.
     

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