Making the 50-foot “hog log” will be simple, says chef John Johnson. Just weave 100 pounds of bacon around 300 pounds of Italian sausage stuffed with another 100 pounds of bacon.
A weave of bacon. A 50 foot weave of bacon. And more bacon. And stuffed with bacon.
They are always having 'fests' of some sort downtown. So things like this are in a different section of the newspaper than I normally read. And since I'm not that interested in going to downtown St. Louis anymore I usually miss these things. And it seems I'm going to miss this one too as we have something else going on today.
But if you are interest in...
The chef will start making the log at 11 a.m. Saturday. First he will lay down a lattice weave of applewood bacon on a custom-built board fitted with handles. Next comes a dry rub of chipotle powder and 300 pounds of house-made Italian sausage. Finally, he will add another 100 pounds of cooked bacon. A team of cooks will then stand shoulder to shoulder to roll the concoction into a log. He must work fast so the sausage stays cold.
...get to St. Louis quick.
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7 comments:
Awesome! Guinness material!
Thank God my husband knows nothing about this festival!!!
I can hear all the arteries slamming shut from here!
I'll call 911 now m'kay?
Angel - The book or the drink?
Peg - Next year he can come.
Bilbo - I think even one slice of that log would do it.
Andrea - Maybe they can give a ride the the fest.
Eat from that and you go out smiling!
Heidi - A great big bacon smile.
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