- - My 1st throwdown
03-24-2013 11:25 PM
My 1st throwdown
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!
03-24-2013 11:26 PM
Shock and awe!:clap::thumb::hungry::nod:
03-24-2013 11:27 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:
03-24-2013 11:31 PM
Now, that is a big farking sandwich, and pretty impressive balancing as well.
03-24-2013 11:39 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.
03-24-2013 11:46 PM
Just add some bacon mayo and I'm all over it! :clap:
03-24-2013 11:52 PM
Beautiful sammich!! :clap: :grin:
03-25-2013 12:48 AM
03-25-2013 12:58 AM
Thats a big one alright,maybe use a nail gun and put another layer on it.
Great entry mate
03-25-2013 01:22 AM
Need detachable jaws to get around that, lol, good lookin sammie!
03-25-2013 02:31 AM
LOL @ "The Infidel". That's my kinda sammich.
Who's your cardiologist again?
03-25-2013 09:07 AM
Just Farkin WOW! Nice job there:clap:
03-25-2013 11:43 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.
03-25-2013 11:46 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).