|January 30, 2009||Posted by paul under Cooking, Recipes|
Okay. Enough already.
Our blog queens have been relentless in beating me up about finally blogging. (I won’t write their names, but they rhyme with Barren and Hurling)
I know our nation is facing an epidemic of obesity and cholesterol is a concern for most of us over 40 people over 40. (Hurling, how do I get rid of that blatant lie I typed???) Nonetheless, I have finally found my inspiration for the first blog.
If you’re like me, and I know I am, you love anything that comes off a grill or a smoker. (They’re different beasts, but I think I’ll leave that to another blog!) Yankees who scoff at the idea of mullet turn to putty when sampling this divine fish after a session on the smoker. The cheapest cuts of beef are rendered to excellence with a little hickory and a lot of time.
So, for your consideration, I point you to a most heavenly website–especially for those of us who know the difference between lump charcoal and the lowly briquette. I give you—– THE BACON EXPLOSION!!
Not for the faint of heart…In fact it’s probably not good for any heart. Yet what started as slop & sow on a farm has become a masterpiece of porcine perfection.