Archive for the Pork Category

Finally, Cinnabon’s Reign of Terror has Ended

Posted in Pork, STUFF ABOUT MEAT with tags , on October 7, 2008 by chomposaurus


…because the Bacon Cinnamon Roll has been invented!

Find out how to make your own at bacontoday.com.

Bacon Flavored Vodka: Don’t Apple-Smoke and Drive

Posted in Pork, STUFF ABOUT MEAT with tags , on August 19, 2008 by chomposaurus


I’m going to have to try this recipe. Who could resist having a bacon vodka tonic with their burger? Or if you’re feeling really adventurous, put some jalapeno-bacon vodka in your bloody mary:

Cheddar-Sausage Muffins

Posted in Pork with tags , on August 7, 2008 by chomposaurus

Usually we shy away from straight-up recipe posts, but considering yesterday’s discussion of cheddarwurst, this pastry recipe was too much to ignore. Check it out at Vicarious Foodie.

The Maple Bacon Donut

Posted in Pork, STUFF ABOUT MEAT with tags , , , on August 4, 2008 by chomposaurus

If you look up “perfection” in the Oxford English Dictionary, next to the definition you will find a picture of the Maple Bacon Bar, the world’s most perfect donut. Produced by Voodoo Doughnuts in Portland, OR, this baby can be had 24-hours a day for those lucky and heart-disease-ridden souls who live in the pacific northwest. If you can handle the flavor, I can’t imagine any better way to eat your greasy meat. As one reviewer said, it’s just like spilling syrup all over your bacon… and then deep-frying it.

Pictures & reviews below: Continue reading

A Farm Boy Empathizes

Posted in BBQ, Fowl, MEAT POLITICS, Pork, STUFF ABOUT MEAT with tags , , , , on August 1, 2008 by chomposaurus

New York Times columnist Nicholas Kristof, who usually manages to impress me only with the stubborn denial of his neoconservatism, wrote a great piece this week about California’s Prop 2, which, if approved, would keep factory farms from raising hogs, chickens or veal in small cages. Anyone concerned with eating healthier, more humane meat should support this initiative. Similar ballot measures have passed in Florida, Oregon, Arizona and Colorado.

But the best part of the column comes when Kristof describes his own experience slaughtering geese on his family farm.

Then there were the geese, the most admirable creatures I’ve ever met… Once a month or so, we would slaughter the geese. When I was 10 years old, my job was to lock the geese in the barn and then rush and grab one. Then I would take it out and hold it by its wings on the chopping block while my Dad or someone else swung the ax.

The 150 geese knew that something dreadful was happening and would cower in a far corner of the barn, and run away in terror as I approached…

Very often, one goose would bravely step away from the panicked flock and walk tremulously toward me. It would be the mate of the one I had caught, male or female, and it would step right up to me, protesting pitifully. It would be frightened out of its wits, but still determined to stand with and comfort its lover.

I tried to pet a goose when I was a small child, and it responded by pursuing me with ferocity. At the time I thought all geese were crazy; now I understand that there was probably something more going on. People are already weirded out by eating cute animals (cats and rabbits being unpopular for bbq’s); will they soon be just as repulsed by eating smart ones? Geese and pigs, as Kristof writes, “adhere to family values that would shame most of those who dine on them.”

Is there a slippery slope between this and vegetarianism, or at least (flavor-of-the-month vocab word) pescatarianism? It’s difficult to imagine that. I like to think that it’s a path where our awareness of animal rights leads us to eat a healthier and more sustainable amount of meat. Hopefully, states like Florida and California will take the lead in making sure that meat is humanely raised.

If Only Life Were So Easy

Posted in Meat Devices, Pork, STUFF ABOUT MEAT with tags , , on July 22, 2008 by chomposaurus

The Bacon Flow Chart

Posted in Pork, STUFF ABOUT MEAT with tags , on July 14, 2008 by chomposaurus

An essential accessory for all those who eat a lot of meat. It can cause some big dilemmas. Click the picture for the full chart.

Chicken Fried Bacon. I Repeat, Chicken Fried Bacon.

Posted in Pork, STUFF ABOUT MEAT, VIDEOS with tags on July 9, 2008 by chomposaurus

I am in awe.

The Pork Sundae

Posted in Pork, Pork Sundae, Restaurant BBQ, STUFF ABOUT MEAT with tags , , , on July 1, 2008 by chomposaurus


It’s so brilliant, I can’t believe they don’t sell it on every street corner in the city and along every boardwalk on the beach. Allow me to introduce you to the Pork Sundae, served in a (styrofoam) pint glass. A layer of baked beans on the bottom, creamy coleslaw in the middle, a hearty heaping of pulled pork on top. With drizzled BBQ sauce playing the part of chocolate syrup, of course. Despite what you might think at first, the result is neither disgusting nor overpowering; it’s like eating a hearty, meaty stew with a fork. One might even find it analogous to a very sweet chili. And don’t worry about the cole slaw; I’m not the biggest fan myself, but the sweet crunch of the lettuce fits perfectly with the mushy beans and chewy pork. The important part is that all the ingredients are fresh, which they were at Blackwater BBQ in College Park, Orlando. But it wouldn’t be hard to whip up your own version, which would probably be a hit at any 4th of July Party. Just don’t steal my idea of opening a pork sundae stand on the beach.

National Country Ham Association

Posted in Pork, STUFF ABOUT MEAT with tags , on June 26, 2008 by chomposaurus


I did not make up the title of this post – I discovered it while researching yesterday’s post about The Silver Skillet. The National Country Ham Association “was organized in 1992 to represent the interest of Country Ham Producers nationwide. Membership includes some fifty processor, supplier and academia advisor members.” What is a country ham? Shockingly enough, the NCHA provides no defintion on their website, although they don’t hesitate to tell me where to buy one. So, Wikipedia comes through yet again.

Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for several months to a year. Whole country hams must be scrubbed and soaked for many hours prior to consumption in order to remove the salt cure.


But the best info comes from countryhams.com, where we learn that the best country hams are covered in mold:

Mold in no way affects the quality of the meat but rather indicates proper aging. It is a perfectly normal occurrence on a genuine country ham. Don’t worry about it, as it is a natural process that occurs very similar to the molding in fine aged cheese. If mold appears on the whole ham, this may be safely removed by washing the ham, using two parts water and one part vinegar.

Let’s hope we can get a few to review… I don’t have the facilities for curing ham. Yet.