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. 

fired up the Big Green Egg!

The Big Green Egg finally thawed out over the weekend and managed to open it.  I was sort grossed out that I hadn't cleaned it and subsequently there was a bit of mold on the grill.  So, to avoid any manual labour, I just fired it up to 700 degrees and burned it off for about 4 hours.  Nice to have you back Egg.  Let the festive season begin.

The Bacon Cheese Turtle

This explains itself:


http://www.core77.com/blog/object_culture/unusual_biomimetics_the_bacon_cheeseturtle_16008.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+core77%2Fblog+%28Core77.com%27s+design+blog%29

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!!!