...We're gonna need a bigger smoker

[ThunderLund78]

I saw this on the Facebook page for Barbecue Addicts - I gotta think this would take 3-4 days at a really low temp to make it work. Probably a lot of brin injection as well.

It's a lamb inside a pig inside a cow.  A "Cowlambpig?"

[Leech~~]

I saw this on the Facebook page for Barbecue Addicts - I gotta think this would take 3-4 days at a really low temp to make it work. Probably a lot of brin injection as well.

It's a lamb inside a pig inside a cow.  A "Cowlambpig?"

Would love to see how this turns out? 

[LPS]

Holy smokes that is one big hunk of meat.  I would love to see their smoker....

[Rebel SS]

CRIPES!!!! I bet even boar would have trouble with his smomer on that moobaaoinker!!!   

[Reinhard]

Is this picture even real or "enhanced" a bit. The butcher doesn't look like he belongs there.  The tie job must have been done by a mashine.   How would you even roast this and have it turn out good.  I for one question the picture but hey nothings impossible except to live forever.  good luck.

[HD]

We use those same kind of butcher tables, and they are big...but not that big. It's like those guys that make a perch look like a 10 pound walleye....he's stepped back, with the table in the for ground.

Maybe a calf, stuffed with a pig, stuffed with a lamb....I'd believe that....

[Rebel SS]

But...but...it's on the internet, so it MUST be true!!!!   

[Bobberineyes]

I haven't looked into it but if I'm a betting man they're digging a hole and cooking it underground, I'll bring the napkins, who's got the forks?

[Rebel SS]

Napkins???!! For what??!! Boober, yer slippin' man, yer slippin'!!! 

[delcecchi]

Sorry, I would worry about food poisoning.  One thing to cook a solid hunk of meat but that thing has all sorts of chances for pathogenic bacteria to sit in there for a long time before it gets hot enough to kill them.   

I'll have  a slice of the beef.   

[Dotch]

I did 2 legs of lamb on a Smokey Joe at the same time so anything is possible...lol




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[Leech~~]

You would have to go Low and Slow for ever to drive the heat in that far with out totally frying the outside.

[delcecchi]

You would have to go Low and Slow for ever to drive the heat in that far with out totally frying the outside.

And would the stuff on the inside spoil before it got hot enough...... 

[Reinhard]

I think Del gets the prize here.  First I don't think that the pic is real as I stated before.  Second,  in general there is a 4 hour period of cooking temp of 40 to 140 internal when you are in danger of serious bacteria forming.  Even that period of time can be reduced for example if the meat has been out already in room temp or outside in the warm air for a spell of time.  This is true with anything we cook.  This is why cure is used for cold smoking and of course low temp smoking for sausage for example.  It would be a good  if it was a reasonable sized roast rolled this way.  good luck.

[Rebel SS]

Aha! Employed my sleuthing skills.....

http://www.dailymail.co.uk/news/article-2858646/The-Roast-Beast-Restaurant-invents-Lambpigcow-makes-turducken-look-poultry-comparison.html

[Reinhard]

Great work Reb.  When you look at the first picture you will see that the roast looks much bigger than it really was.  When you look at the roast hoisted up with the three guys behind it, it looks more reasonable yet very large and they did have a huge oven with a strong rotisserie to roast it.  So the original picture I believe was enhanced to be more dramatic.  Lot of prep work there and I'm sure the meal was not cheap and it could feed a very large crowd.  I made a turducken once.  Boned everything out and rolled it ect.  Tasted great, but I don't know if I want to go through all that work again.  good luck.

[delcecchi]

Now, did anyone actually eat it?  And if so, did they get sick?   

[Reinhard]

Del the roast was big but not as big as the original picture which I still think is enhanced compared to the picture where the 3 guy's are standing around it.  They had a huge oven with a powerful rottissary.  Years ago we used to sell resturants what we called "steamship Round".  This was the whole round bone in with the sirloin tip removed.  It was probably as big around as that roast but not as long.  Again, the updated picture from Reb's post shows that the roast was not as big as the original picture which I think was enhanced.  good luck.

[delcecchi]

Yeah, I saw the later picture with the rotisserie.  It didn't look nearly as big.  Must have been the camera angle.  A wide angle lens will help.   The newer pic didn't look much bigger than those things that they use to make Gyros out of.   

I don't worry nearly as much about stuff that is a solid piece of meat like a round, since there shouldn't be bacteria in the middle.   They even tell you to watch stuffing a turkey since it takes a long time to get the stuffing up to a safe temp.   And putting poultry in the middle of a great big roast still seems to be asking for Salmonella.   

[Reinhard]

Yes I agree with you Del.  When you put pork or poultry in the center, things can go wrong.  They must of done this before so they have the right equipment and roast at proper temps.  good luck.

[Dotch]

They probably have one of them soused virgin things the size of a cattle tank! 

[Rebel SS]

Imagine the size of the bag!!!!