Meat Truck

I wonder if they smell like beef when they get warmed by the sun.  Either way, extra points for the straight-from-the-butcher packaging!

Click on the picture to view additional pictures and to order (assuming you can read Portuguese…)

Please note that Meat Truck frowns upon cooking real babies, but if that baby is beef-based, I’ll take a leg with some steak sauce, please!

Who says butchers aren’t creative?

This burger, appropriately named “La Diabla,” or The Devilish, contains ketchup, mayo, mustard, onions, cabbage, shoestring potatoes, more ketchup, mayo and mustard, avocado, tomato, burger patty, chorizo, chicken, eggs and bacon, and a mountain of shredded Roquefort cheese.

Enough food for a family of four, packaged for one man. God bless Venezuela.

A preschool teacher thought it would be interesting for her students to learn to identify different names for the various kinds of meats. One day, she cooked up several different meats and labeled them. As each student took a bite they were asked to identify the animal.

Little Sherry took a bite of the meat labeled beef and correctly said that it came from a cow. Tommy took a bite of pork and also correctly identified the meat as coming from a pig.

The last meat was labeled venison. The children chewed and chewed and after numerous incorrect guesses the teacher attempted to give them a hint “what does your mommy call your daddy when he comes home from work at night” she asked? All of a sudden little Joey jumped up from the back of the classroom and yelled “Jesus Christ! Spit it out, it’s Asshole!”

Hold on to your thunder thighs, folks, Meat Truck brings you the most delicious, heart straining, meaty treat to date:  The Hamburger Fatty Melt!  It’s a burger with grilled cheese sandwiches as the bun.  Awww yeeeahhhhhhh.

The Hamburger Fatty Melt

- makes 4 burgers -

Ingredients

1 pound ground beef *
Salt and freshly ground pepper
8 Very Thin Grilled Cheese Sandwiches (recipe here)
4 medium-thick or 8 thin tomato slices (optional but recommended)

Procedure

1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you’re uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.

2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.

3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn’t big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.

4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato.

Click here for more information.

Click here for the article.