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oifmarine2003 03-24-2013 10:25 PM

My 1st throwdown
2 Attachment(s)
I made an entry into the big "Big Farking Sammich" throwdown. Hope you like it!
It is in honor of the 10 year anniversary of the start of Operation Iraqi Freedom. I call it, "The Infidel." It is 100% pork (minus the bun). It has:
- 6 pieces of bacon
- 2 butterfly pork chops
- 2/3# pork sausage in patties
- a bun toasted in bacon grease

All pork used came from the hog I butchered this winter. We made the bacon in our smoker. We also did the sausage and hams ourselves. Anyway, enjoy!

bigabyte 03-24-2013 10:26 PM

Shock and awe!:clap::thumb::hungry::nod:

Gore 03-24-2013 10:27 PM

Now that is sweet! I could sure use one of those. Since I got back from travel, it's been a bunch of farkin' health food. :tsk:

landarc 03-24-2013 10:31 PM

Now, that is a big farking sandwich, and pretty impressive balancing as well.

oifmarine2003 03-24-2013 10:39 PM

The balancing part was tough. The sammich was supposed to be three levels of pork instead of 2 but I couldn't get it to stay up long enough to take a picture so I had to cut it down to two layers.

Kloogee 03-24-2013 10:46 PM

Just add some bacon mayo and I'm all over it! :clap:

cowgirl 03-24-2013 10:52 PM

Beautiful sammich!! :clap: :grin:

runnoft 03-24-2013 11:48 PM

mighty fine

Titch 03-24-2013 11:58 PM

Thats a big one alright,maybe use a nail gun and put another layer on it.
Great entry mate

code3rrt 03-25-2013 12:22 AM

Need detachable jaws to get around that, lol, good lookin sammie!


kds9547 03-25-2013 01:31 AM

LOL @ "The Infidel". That's my kinda sammich.

Who's your cardiologist again?

bluetang 03-25-2013 08:07 AM

Just Farkin WOW! Nice job there:clap:

---k--- 03-25-2013 10:43 AM

Impressive! A bamboo skewer down the middle would have worked.

You said that this was a hog you butchered. Do you raise hogs or was this just a whole hog from a butcher? Looking forward to seeing your threads about your homemade bacon and ham. Those are always good.

oifmarine2003 03-25-2013 10:46 AM

I don't raise hogs but I am from around Peoria , where a lot of people do. It is a hog from a friend of ours. I will definitely do a thread next time we do hogs on the bacon and hams. Probably won't be until the fall or winter unless another hog falls into my lap (which does happen from time to time).

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