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This might be a good item for the SAND LAKE SHOOTOUT and other TA get togethers ...

SOURCE: Bourbon Steak and Pub in Santa Clara invents 'Lambpigcow' | Daily Mail Online

The Roast Beast! Restaurant invents the 'Lambpigcow' that makes the turducken look rather... poultry in comparison
  • The roast was prepared at Bourbon Steak and Pub in Santa Clara, California, for Thanksgiving tailgate celebrating 49ers-Seahawkes football game
  • Cooks combined 24 quail; 12 chickens; 8 ducks; 6 turkeys; 2 lambs; a pig and a blanket-size side of wagyu beef
  • Project required 20-foot metal garden fence, clamps and a massive rotisserie

By Snejana Farberov for MailOnline

Published: 02:09 EST, 3 December 2014 | Updated: 06:53 EST, 3 December 2014


A team of West Coast chefs celebrated Thanksgiving in an over-the-top way by creating a protein monstrosity that makes the decadent turducken seem practically austere by comparison.

The epic, artery-clogging Roast Beast, which was served up at Bourbon Steak and Pub in Santa Clara, California, on Thanksgiving Day, combined in itself seven different types of protein all mounted on a massive rotisserie and cooked to greasy perfection.


The meaty menace, which has been given the moniker 'lambpigcow' on Twitter, was made up of 24 quail; 12 chickens; 8 ducks; 6 turkeys; 2 lambs; a pig and a blanket-size side of wagyu beef butterflied open to wrap all the other ingredients.



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Not your grandma's Thanksgiving dinner: Bourbon Steak and Pub restaurant in Santa Clara, California, cooked up this meaty monstrosity dubbed the Roast Beat for Thanksgiving last week


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Meat madness: The culinary madmen combined 24 quails; 12 chickens; 8 ducks; 6 turkeys; 2 lambs; a pig and a blanket-size side of wagyu beef for the gargantuan dish


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Unusual cooking tools: The colossal meat course was bundled with a 20-foot metal garden fence



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Burning at the stake: The cooks required a huge rotisserie to cook the meaty beast to perfection


o keep everything in place during the hours-long roasting process, the mad culinary geniuses at the Santa Clara eatery bundled the colossal meat course with a 20-foot metal garden fence, secured it in place with eight stainless steel clamps, and mounted it on an enormous rotisserie.
Besides the various layers of poultry and meat, the beastly creation also included chestnut and turkey sausage stuffing.


The mastermind behind the epic dish was Seattle chef David Varley, formerly of Bourbon Steak and Pub, who returned to his old haunt last week to oversee the creation of the gargantuan roast.


Varley's Seattle restaurant, RN17, and Bourbon Steak and Pub located at the San Francisco 49ers' Levi's Stadium, are both owned by chef and restaurateur Michael Mina.


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Meat blanket: The staff butterflied open a side of beef and rubbed it down with spices before using it as a wrap for all the other ingredients


(NOTE: LOTS of additional photos, too many to post here - see them all online at Bourbon Steak and Pub in Santa Clara invents 'Lambpigcow' | Daily Mail Online )


Varley’s edible colossus dubbed the Roast Feast was served up at the Thanksgiving Tailgate party after the Seattle Seahawks beat the 49ers 19-3 in San Francisco.


The hulking slab of meaty goodness was presented alongside a pair of plump turkeys, a half dozen Seattle sea chickens in honor of the Seahawks - who ended up defeating their San Francisco opponents 19-3 - and a gravy fountain .


‘I'm taking a few years off from working on thanksgiving after this,’ David Varley joked on Instagram after the holiday dinner.

THE MEAT MENACE: INTRODUCING THE LAMBPIGCOW 'ROAST BEAST' The mad culinary scientists at the Bourbon Steak and Pub in Santa, Clara, California, brought together 24 quails; 12 chickens; 8 ducks; 6 turkeys; 2 lambs; a pig and a blanket-size side of wagyu beef for one epic dish dubbed the 'Roast Beast.'


The preparation of the tailgate feast required a 20-foot metal fence, clamps and a massive rotisserie to cook the gargantuan roast to perfection.


The birds used in the preparation were stuffed with a mixture of chestnut and turkey sausage.


A team of cooks butterflied a side of beef and used it to wrap all the other ingredients, securing the entire creation with the metal fence.










 

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Really this monstrosity of meat should be called the frankencow!!!!! i do bet that it might have tasted good though.....

Where is the Hot Sauce??????
 

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Holy hamburger Batman. That is an amazing looking quachikduturamigroast. Not sure I would have used the quail - as it has a specific taste that probably doesn't play well with others.
 

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40° to 140° in 4 hours is the magic number, that sucker is so big I don't know if it made it. I'll pass.
 
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