Gonna try this one this weekend.

[Fins+Wings{8 - 88}]

Sorry to all my Jewish and Muslim friends, but this one looks too good to pass up.

[video=youtube;t1IiUAtoNBk]http://www.youtube.com/watch?v=t1IiUAtoNBk[/video]

 

[Holly M]

Do it. You will be awesome.

 

[ISK8BMORE]

From the hospital speakers:

Calling all doctors we have a man named Papasmerf out cold on the floor. Please report to the cardiac arrest room he may have had a heart attack. Calling all doctors...

His friend said just a few hours ago he ate something called the bacon explosion pork bomb.


Calling all doctors...

 

[cringe dragon]

A once a year feast for me.........Cooked in my smoker, low and slow.

Cook it until the internal temp is 145 and let it rest for 10 minutes or so and it will reach the magic 165.


when it reaches 120 for the internal temp add thinly sliced taters, onions and mushrooms along with a half of a stick of butter, salt and pepper wrapped in foil to the smoker.

At 145 pull the star of the show out and let the taters cook for ten more minutes.

I decent IPA, Stout or Fruit wine will offset the feast.

 

[Gazeebo]

OMG that looks so tasty.

 

[Mukunda M]

Does not get much better

 

[inspike]

RIP, Papa. :666:

 

[Harley Drive]

Ok, correct me if I'm wrong but, isn't it a no no to do anything with ground pork on a wooden surface?

Then I sure as hell hope he steralized that butcher block before putting the cooked bomb on it....

Then at no time should you EVER drag your knife with sharp side down across your cutting board.....Sure fire way to dull it.....

BTW: before consuming, please make sure you have a case of lipitor on hand......my arteries thickened just watching that video lol......

 

[Skully]

 

[RAWR!]

Raw meat, chicken, etc. is perfectly fine to use on a cutting board. To steralize, spray with vinegar and nhydrogen peroxide and let sit for 15 minutes (after washing), then dry.



Ever heard of a sharpening stone? No good chef should be without one.



I have shares in the company!:tongue:

 

[Answer Queen]

sharpening stone? ummmm no what it is? DOH.......pretty good idea though, buy a nice henckel blade for $200 and have to sharpen it 3 times per use......you're supposed to turn the blade over (sharp side up) when scraping across the cutting board......

And do you think ronny redneck sterlized that board in the 4 hr the meat was cooking?

I also noticed he put the brush back in the sauce jar after being in contact with the meat....I thought you were supposed to pour some into a dish so you don't contaminate the whole jar?

With videos like this around it isn't hard to imagine how so many get sick from handling raw meat....