First of all, it seems like every other post here begins with an apology for the radio silence. No more. I'm bad about updating consistently, and will constantly be trying to get better. DEAL WITH IT. I have good news for you though. We're entering another time period where you'll be getting a bunch of Feats of Meat posts all in a row! Including a long overdue mega-post covering our New Years Eve Pig Roast.

Anyway, on to the reason for my silence breaking. Chances are that if you're checking this site you have probably already stumbled across the Bacon Explosion.




Great idea, excellent use of the Bacon Mat, and certainly the most submitted Feat of Meat in the history of this site.

HOWEVER! I have a problem, Mr. Bacon Explosion creator. My problem is this:




Why are you slathering this thing in barbeque sauce? What the hell? You crumble cooked bacon onto this beautiful sheet of pork and then sprinkle it with barbecue sauce? THAT'S WHERE THE CHEESE GOES! The finished product looks so good, and then you cover it in this shiny barbeque sauce for some reason. You took two hours to get this nice smoked bacon color on the outside, and you're just going to ruin that perfect crust and color with your shiny brown barbecue sauce. I know you're a barbecue sauce company and all, but your customers will respect you for not trying to force your product into a recipe where it certainly doesn't belong.

All I'm saying is that I'm sad to see something as potentially wondrous as the bacon explosion take what I believe is a fatal turn. It does, however, make me happy that this Sunday, for the Super Bowl, Americans the world over will be forming bacon into mats, covering the mats in sausage and more bacon, and rolling it up. That's all I want in this world. Just, for god's sake, don't cover your beautiful creation in barbecue sauce! And roll some cheese up in there. You'll thank me later.