Turkey smoked on the Big Green Egg

PapaBone pulled a well-aged turkey out of the freezer, brined it for a couple days and plunked it on the Big Green Egg for about 4 hours over Argentinian and southwestern US charcoal. Golden brown, smokilicious bird!

Random meat-related photos

Bacon makes me happy.
Gutt-

where's the beef?

what is going on with the Meat Blog?  I hardly see any things anymore....just so you know I ate hamburgers, hotdogs, and hamburgers again today.  Oh, wait, I also had bacon.  And you know I love my bacon!  I'll probably have more bacon tomorrow...being Sunday and all.  

A meal fit for May

Well, it is the end of May.  The weather has been amazing, in fact, we were swimming today in the Bay!  Unreal.  Enough chit-chat, onto the food for the day.   Today was the essence of the Big Green Egg.  Where Saturday I smoked chicken breast that had been marinading all day in a honey ginger sauce.  Smoked it with applewood.  Sweet sweet honey.  But then Sunday.  Started with a roast beef...seared and slow cooked on the egg.  The second course was smashed parmasean potatoes.  Finally, dessert, still using the Egg, was a rhubarb brown betty (like a crisp).  All smoked with a touch of hickory/apple.  Most excellent.

Pork Chop turns 1!

On April 24th, the Pork Chop (aka Savannah) turned 1.  We celebrated with three types of bacon in the morning:  Hanover Bacon (the best bacon ever), Sullivan's classic, and a first...boar bacon.  Lunch was the ever popular pulled pork.  Yummy.  We followed supper up with a meat night celebration....see below for the meateriffic details.

NEW MEATS!

Well, a new addition, wait, I should say additions to the meat night family.  Above you, you can see these additions....on the lower left, we have musk-ox.  On the plate, you'll see two types of sausage.  On the left, elk (local too), but on the right....kangaroo.  On top, nothing less than your AAA Angus Beef steak. What a culinary extravaganza!  There is a butcher near Thornbury sells all kinds of exotic meats.  Needless to say, we've tried a few.

So, I guess the million dollar question remains....how was it?  Well, the steak was a good steak.  The musk-ox, was a little tough and lean, but tasted OK.  Elk was my personal favourite....juicy and tender.  The kangaroo was a bit dry, but tasted pretty good.  Then next time, I think we should try python.  Bottom line is....it was a great meat night.  Classic!

World's Best hamburger (plus obligatory bacon pic)

Many places claim to have a "world famous" hamburger. But honestly, do you actually believe that there is an international federation of hamburger afiscionados that tours around every one-horse town evaluating the burgers at the local diner?  

So there's really nothing from me jumping on the band-wagon of unfounded claims. The above pictured burger is world famous. Really. I'm not going to lie to you. It's the goddamn truth.

What's special about it? Size, composition (pork & beef), tasty medley of spices, cooked to perfection... and I mean delicious flavor dripping down the chin. 

Any respectable burger should be topped with the Candy Meat, pictured below. Double-smoked, thick-sliced bacon goodness. Eating bacon makes me happy. You are what you eat. I am a pig.