Meat Night Blog

Turkey smoked on the Big Green Egg

2011-01-01T14:10:00.000-08:00

PapaBone pulled a well-aged turkey out of the freezer, brined it for a couple days and plunked it on the Big Green Egg for about 4 hours over Argentinian and southwestern US charcoal. Golden brown, smokilicious bird!

Random meat-related photos

2010-11-12T06:47:00.000-08:00

Bacon makes me happy.
Gutt-

where's the beef?

2010-08-28T18:39:00.000-07:00

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

2010-05-30T16:45:00.000-07:00

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!

2010-05-05T18:20:00.000-07:00

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!

2010-05-05T18:09:00.000-07:00

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)

2010-04-03T17:05:00.000-07:00

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!

2010-03-16T12:58:00.000-07:00

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

2010-03-02T12:54:00.000-08:00

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

2010-01-26T06:40:00.000-08:00

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?

2010-01-26T06:36:00.000-08:00

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?

2010-01-26T06:33:00.000-08:00

From the fine people at SwissMiss, a question we've all come across

Pork Wellington

2010-01-06T14:39:00.000-08:00

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!!!

Anther cool invention staring MEAT

2009-11-26T06:15:00.000-08:00

Screw die-cutting. Forget about foil, popups, or UV spot lamination. THESE business cards have two ingredients: MEAT AND LASERS.

meatcards.com

A tale of a man who loved his wings.....too much

2009-11-06T08:59:00.000-08:00

Yesterday: Thursday "Wing Night" at Tamarack Island Inn down in Stokes Bay - double your order for the same price. As a self-appointed chicken wing guru, how could I resist? Now when you've had the best (1-Andrew's, 2- Colonel Clarkes, 3-Scullys), you approach the situation with tempered expectations. We've all been duped by the bogus claims of 'world famous wings'.

The wings arrived in a basket lined with wax paper. Good size, a bit crispy on the outside but still juicy on the inside... just how I like them. But what's that in the bottom of the basket? A delicious slurry of wing sauce, butter and grease. Is it possible? As the first wing entered my mouth it confirmed what I had suspected.... this was the original Colonel Clarke's recipe. I ate the plate of wings quick enough to ensure my stomach receptors didn't have time to send the 'full' signals to my brain before a second order was en route. All the while, my mind drifted to the good 'ole days at the tavern - some of them I even remember.

Towards the end of order # 2, I couldn't help but wonder..... would the wings still have the same effects on me? Had the recipe changed at all? Or more importantly, had I evoloved physiologically over the years? The simple answer is no, not at all.

The contractions began at approximatly Cyprus Lake Road. I stepped on the gas pedal a bit more and clenched vital organs. At the south end of Tobermory, some relief off-gassing was necessary; a carefully executed fart could buy me enough time to get home. But unfortunately, I was overzealous and it happened. Call it what you want: a shart, a skidmark, a turtlehead. There was nothing I could do, it was too late.

What's the point of the story? Science. Tamarack has been able to precisely replicate the Colonel Clarke's wing formula. And I have the skidmark to prove it.

Grillzibo

2009-11-02T12:13:00.000-08:00

In meat grilling paraphernalia news, over the weekend the Grillzibo was completed!

This was then celebrated with chicken legs, which had soaking in a brine over 24hrs, and smoked with maple wood chips.

"Wing"nut

I heard of something new

2009-10-28T20:06:00.000-07:00

Beef bacon. I'm not convinced that anything can replace the goodness of pork products. Has anyone tried this stuff?

The Pinnacle of Pork: Bacon 'n' Egger

2009-10-25T15:48:00.000-07:00

Sergio's Italian Eatery in Midland, Ontario serves up the best sandwich of all time... the Bacon 'n' Egger !

Here's an important question for the meat philosophers:
If you feed a pig only bacon, would the bacon it produces be the ultimate?

Extreme Turducken

2009-10-10T08:15:00.000-07:00

Some might think that stuffing a chicken in a duck in a turkey might be enough, but as the end of this clips shows, that is just not thinking big enough!

- "Wing"nut

2009-10-09T12:19:00.000-07:00

Well, it is turkey weekend. I plan on eating turkey. Turkey is a meat. Meat is a good thing.

Rib Trials

2009-09-28T05:31:00.001-07:00

Over the weekend, and attempt was made to test some different rib recipes to find the best one to enter in to a Ribfest. Below are the results:

10 different kinds of ribs cooked
5 different sauces created
3 different cooking techniques
1 amazing rub

A mixture of parboiling, slow cooking and BBQing were used and then combinations of sauces and rubs helped create some great ribs. Though there is a long road ahead in perfecting ribs, this comparison has helped move towards that goal.

Sunday nights meats

2009-09-27T15:38:00.000-07:00

slow cooked a pork roast on the Egg for 8 hours. Used a nice rub and had a nice colour, but it wasn't the pulled pork I was looking for. Taste was good, but the texture was a bit tough. a little disappointed. Oh well, it cooked well on the Egg. Sustained 220 degrees straight through.

Fashion or Function

2009-09-22T17:40:00.000-07:00

Is this a waste of good meat, or simple keeping it handy to eat?

Friday is here

2009-09-18T12:59:00.000-07:00

I think I'll go home and enjoy some meat. But what type will it be? Hmmmm......

Search for a Meat-B-Q

2009-09-16T10:15:00.000-07:00

An integral part of meat nights has become the BBQ. Initially little though was put in to the cooking process, however over the seasons meat preparation and cooking has become an integral component. Though the addition of meat delivery instruments such as The Cobb and the Big Green Egg have dramatically added to the meat night experience, the staple cooking apparatus remains the BBQ.

The purchase of a BBQ should not be taken lightly. It may seem easy to grab the $99 special at Walmart, but investing in a great BBQ will pay off in the long run and help you through countless meat nights. It is easy to get sidetracked by trinkets such as side burners and crazy gimmicks like lights, but just remember the core of a BBQ is its burners and grill. Look at features such as temperature range and BTU of any perspective BBQ. A large temperature range will allow you to cook in a variety of fashions, from slow roasting to searing. Take in to consideration that you will be pilling a couple pounds of meat on these grills, an amount that may crush lesser BBQs. A solidly constructed BBQ will provide years of backyard joy.

It helps to take personal pride in you BBQ, such as the affectionately named “Meatzilla”, which has served mountains of meat in its day.

Here are some examples of BBQ which have served meat nights well in the past and will continue to in to the future:

Napoleon Grills

Broil King

Vermont Castings

Weber

Happy Meat-B-Qing!

From Breast to Beef

2009-09-16T04:41:00.000-07:00

There comes a time in every baby's development when it's time to venture beyond the breast and into the greater world of culinary exploration. Baby "PorkChop" was in awe at the plump platter of Rib Eye steaks fresh cut from the butcher. The 1.5 inch thick steaks were seared and grilled on the Green Egg sponging up the savoury smoke from imported African charcoal.

While most yuppie parents are busy feeding their kids soy lattes and wheat grass in the back of their Chevy Subdivision SUVs while driving to pilates class, baby PorkChop is busy learning about barnyard animals instead. Maybe Uncle Gutt will buy her a junior grill for her first birthday!

Pork Pork Pork

2009-09-14T12:51:00.000-07:00

Pork tenderlion the other night. Marinated in garlic lime juice with chipolte peppers for 24 hours. Seared it on the grill for 12 minutes. Rested it with more marinade wrapped in foil for 10 minutes. Peeerrrrrfffeeeccctttt.

A new way of bacon!

2009-09-14T12:48:00.000-07:00

Always exciting....bacon....done in a new way! I took good bacon, cooked it up and minced it in the food pro with fresh basil, onions, garlic, pine nuts, and mozerella. basically, a bacon pesto! then stuffed it into a ravioli. baked and served with tomato sauce....it was Iron Chef worthy!

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

2009-09-11T08:30:00.000-07:00

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)

International Bacon Day!

2009-09-11T08:02:00.001-07:00

September 5th, 2009 was International Bacon Day. I hoped you enjoyed!

Famous Meat Quotes

2009-09-03T20:40:00.000-07:00

“We’re not going to eat the last Black-footed Ferret. But we might eat the second last if it tasted really, really good.” PapaBone

“I’m going to smoke the fuck out of these ribs.” PapaBone

“I think I just farted out a crab leg.” Gutt

“I didn’t climb to the top of the food chain to eat vegetables” unknown

“Bacon, the candy meat.” Unknown

“Seal meat, packed with utmost care and cleanliness” Clifford Roberts

“Is one can of Vienna Sausage enough?” T-Bone

“I think I just shit my pants.” Gutt

“Get it from the dog... it’s still good!” LongDong

“Bald eagle tastes like Spotted Owl”. Unknown

“If we’re not supposed to eat animals, why do they taste like meat?” unknown

“You don’t win friends with salad.” Dan Castellaneta

“If there hadn’t been women we’d still be squatting in a cave eating raw meat, because we made civilization in order to impress our girlfriends.” Orson Wells

Top 10 Bacon Quotes from Homer Simpson

“(Lisa) “I’m going to become a vegetarian” (Homer) “Does that mean you’re not going to eat any pork?” “Yes” “Bacon?” “Yes Dad” Ham?” “Dad all those meats come from the same animal” “Right Lisa, some wonderful, magical animal!”"

“Porkchops and bacon, my two favorite animals.”

“When you’re in my house you shall do as I do and believe who I believe in. So Bart butter your bacon.”

“Is it Bacon Day?”

“Mmmm. Move over, eggs. Bacon just got a new best friend - fudge.”

“Not again! First you took away my Philly Fudgesteak. And then my Bacon Balls. Then my Whatchamachicken. You monster!”

Homer: I’ll have the smiley face breakfast special. Uhh, but could you add a bacon nose? Plus bacon hair, bacon mustache, five o’clock shadow made of bacon bits and a bacon body.
Waitress: How about I just shove a pig down your throat?
(Homer looks excited)
Waitress: I was kidding.
Homer: Fine, but the bacon man lives in a bacon house!
Waitress: No he doesn’t!
"[strained] You know that feeling you get when a thousand knives of fire are stabbing you in the heart? I’m having that right now…[normal] Ooh, bacon!”

“Mmm … bacon”
“Mmm … unexplained bacon”

Meat the Executive

2009-09-03T18:44:00.000-07:00

Meat Night Co-founders:
EM: "Gutt", Minister of Propaganda
AP: "PapaBone", Minister of R&D

Meat Minions
CJ: "LongDong", Vice President of Digital Meatia
GT: "T-Bone", Director of Meatland Security
KK: "Seniorita Meata", Female Liaison
SRP: "Pork Chop"

Honorary Disciples of Meat Night:
Ron W: "Ronagator"
Josh K: "TenderLoin”
Jeff J: “ThreeWay”
Ivan S: "Leahy"
Don W: "Lights"
Scott C: "Project"
Sean L: "Muktuk"
Maya C: "Maja"

In Memorium:
Brock: "Blankey"

The History of Meat Night

2009-09-03T17:36:00.000-07:00

“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.