A new quote....brings a tear to my eye

I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

— James Beard (1903-1985)

The History of Meat Night

“Meat Nights” started in the winter of 2002 in a small Ontario town on the Bruce Peninsula. Several primary factors are responsible for inspiring the fleshy feasts:
1) too many vegetarians had moved into town
2) it was winter on the Bruce Peninsula and there wasn’t much else to do
3) Colonel Clarke’s had closed down, and we no longer had ‘wing nights’ to go to [note: for many years, Colonel Clarke’s wings were the best we had ever had}
4) we were drunk

The tipping point – or catalyst moment – for inspiring Meat Nights occurred when a particularly unruly vegeterrorist placed a PETA brochure on the lunch table after night of a heavy chicken wing consumption. And so Meat Nights were born.

Early Meat Nights were ravenously boorish, with emphasis on quantity of meat. At one of the first meat nights, four of us consumed an astonishing 14 lbs of meat. At that time, basic – yet fundamental - rules were established: cutlery, plates and veggies were not allowed at Meat Nights.

Meat Nights quickly gained popularity through word-of-mouth, and as more people participated, we learned and grew as meat connoisseurs. In essence, Meat Nights went through a natural evolution. Although ‘quantity’ remained an important element, ‘diversity of meats’ became increasingly important. The meat quotient was developed: Quantity x Diversity, remains a fundamental tool to gauge the success of a Meat Night.

We now invest great effort in R&D to perfect the quality of our meat endeavours. To this end, the Cobb and Big Green Egg gilling/smoking systems have opened many doors for Meat Night. Follow this blog to share in our  meatilicious experiences.