dinner last night

No pictures this time....just a written report.....I had hamburgers last night....and get this....I put bacon on them.  I call it:  a bacon burger.  OK, maybe a little sarcastic, but it was really good.  I used ground beef AND pork in the meat....added sweet mustard, horseradish, steak spice, cumin, garlic powder, salt, pepper and and egg.  Let it rest for about 3 hours, then formed into patties.  Grilled them on the Q.  Added guacamole as a topping, with cheese, cilantro pesto, tomato, and of course, bacon.  Brilliant.

This long link make candied bacon fudge....who knew?

Think about it....candied bacon fudge.  Personally, I have no use for the candy, nor the fudge.....maybe it is just about the bacon.

http://www.thekitchn.com/thekitchn/dessert/how-to-make-candied-bacon-fudge-102780?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28The+Kitchn%29&utm_content=Google+Reader

Do you eat food dropped on the floor?

From the fine people at SwissMiss, a question we've all come across

Pork Wellington

Outstanding Pork Wellington cooked by PapaBone. A testament of the evolution of meat nights from quantity to quality. This was one fine piece of meat!

How's it made: stuff the pork tenderloin with dried apples; brush with mustard; wrap with prosciuto and roll in phyllo pastry; bake. Notice that two pork products are used in this recipe... porkolicious!!!

Anther cool invention staring MEAT

Screw die-cutting. Forget about foil, popups, or UV spot lamination. THESE business cards have two ingredients:   MEAT AND LASERS.

meatcards.com

A tale of a man who loved his wings.....too much

Yesterday: Thursday "Wing Night" at Tamarack Island Inn down in Stokes Bay - double your order for the same price. As a self-appointed chicken wing guru, how could I resist? Now when you've had the best (1-Andrew's, 2- Colonel Clarkes, 3-Scullys), you approach the situation with tempered expectations. We've all been duped by the bogus claims of 'world famous wings'.

The wings arrived in a basket lined with wax paper. Good size, a bit crispy on the outside but still juicy on the inside... just how I like them. But what's that in the bottom of the basket? A delicious slurry of wing sauce, butter and grease. Is it possible? As the first wing entered my mouth it confirmed what I had suspected.... this was the original Colonel Clarke's recipe. I ate the plate of wings quick enough to ensure my stomach receptors didn't have time to send the 'full' signals to my brain before a second order was en route. All the while, my mind drifted to the good 'ole days at the tavern - some of them I even remember.

Towards the end of order # 2, I couldn't help but wonder..... would the wings still have the same effects on me? Had the recipe changed at all? Or more importantly, had I evoloved physiologically over the years? The simple answer is no, not at all.

The contractions began at approximatly Cyprus Lake Road. I stepped on the gas pedal a bit more and clenched vital organs. At the south end of Tobermory, some relief off-gassing was necessary; a carefully executed fart could buy me enough time to get home. But unfortunately, I was overzealous and it happened. Call it what you want: a shart, a skidmark, a turtlehead. There was nothing I could do, it was too late.

What's the point of the story? Science. Tamarack has been able to precisely replicate the Colonel Clarke's wing formula. And I have the skidmark to prove it.

Grillzibo

In meat grilling paraphernalia news, over the weekend the Grillzibo was completed!

This was then celebrated with chicken legs, which had soaking in a brine over 24hrs, and smoked with maple wood chips.

"Wing"nut