Meat Truck

Aaron Bleyaert’s Pig Name Salute:

THIS IS A LIST OF NAMES THAT I WOULD NAME MY PIG, IF I OWNED ONE

Fido
Wiggly
Starsky
Mr. Sherman
Pig Pig
Chompers
127 Hours, The Pig
Audrina Patridge Is An Empty Shell Of Nothingness
Curly James
Frodo
Piggy P. Pigglesbottom, The Mayor of Pigtown
Morning Star Beauty/Sadness(love?) Exploding
Tiny Little Bacon Man
Lovely
Charlotte’s Web Had A Pig In It
Smoke-Bomb
Pork Chop: The Prequel
Aaron Bleyaert, Jr.

What would you name YOUR pig, if you got one? I’ll pick someone’s answer at random and not buy them a pig.

Shamelessly stolen from AaronBleyaert.com

Watch this video to learn why cleanliness is next to meatiness.

Believe it or not, this was made by someone other than us. They did a great job translating Porterhouse’s meaty exterior and love of education into the personality of the main character, no?

Meat Truck cleaning day

It’s like she can see my thoughts before I can think them.

Click on the image above to view the full-size image on NatalieDee.com

Healthcare AND a rotisserie channel on tv? Oh Canada, how we’ve underestimated you…

Lady Courtney Dorkchop (of the Ottawa Dorkchops) brought this to my attention and, as a result, has been named April’s Canadian of the Month!

Click the photo to go straight to see it live. It’s a REAL tv channel.

This makes me think that Meat Truck needs to distribute a sound machine to all Meat Truck members so we can all fall asleep to the sweet, sweet sizzle of roasting meat.

BACON FRAGRANCES

The year was 1920 and quite by accident John Fargginay, a Parisian butcher discovered the ability to dramatically elevate his customers’ mood with a secret recipe blending 11 popular pure essential oils with the essence of…bacon. As the story goes, film stars & heads of state would frequent his shop to procure the magical elixir. With a wink of the eye and the secret code, “fargginay,” customers would be slipped a discreet pouch containing the formula said to trigger pleasant memories. After a massive fire on July 4, 1924, the business was lost and so was the formula…Until now. Ladies & gentlemen, behold, bacōn fragrances, by fargginay. The time has come to uncover a new level of awesome.

For our last installment of Crocheted Meat Monday, I’ve got something special for you guys.  Special and delicious.

A choinkwich!  Chocolate soft serve, chocolate cookies and caramelized bacon – yum!

Click here to see what a “real” choinkwich looks like and click  here to see more of Alicia’s photos!

Thanks to Crafty Anna by way of Claudia Owen

Porterhouse found these in France. They know how to do knock off pringles in France. Oh, you noticed my gloves? Why yes, I am a motorcycle riding assassin. Great guess.

Om nom nom

Click here to visit Etsy shop

Thanks to Crafty Anna by way of Claudia Owen

Darth Vader approved.

Click here for more.

If you don’t start cleaning your teeth with this, then well, I guess Al Qaeda wins, don’t they.

Breakfast meats are the most important meats of the day, so we hope you’re able to spend quality time with your favorite heart-shaped meats (and your special someone) today.

Click here for more from JanDee Crafts

Click here for more info.

Once again, crafty carnivores have impressed me with their meat-iculous attention to detail.  Who knew crocheting could make me hungry?  Bravo.  With so many crocheted meats out there, I couldn’t choose just one, so every Monday from February through March will feature new and delicious crocheted meats!

Merry Christmas!

Love,

Meat Truck!

Meaty Manger photo sent to us from Momma Bacon Strip

Courtesy of new Meat Truck inductee Babaganoosh!

Ingredients
1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick® mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs

Directions
1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.

3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

One of the co-founders received some meat-themed NC-17 literature as a gift recently…

*Baw-chicka-wahkah-chicka-wahka-baw-baw*

Click above to view/peruse/buy it on Amazon.

Real Meat Truckers be sippin’ on Bacon Cokes and Bacon OJ

Baconize MY drinks!