The manliest of foods....

[basement farmer]

and don't even think about nominating beef jerky. It doesn't qualify because even the smallest of children love the stuff. Who doesn't jones for desiccated teriyaki infused beef product of questionable origin?

Going to friends for banya, brats and beer. Sorry ladies, dudes only tonight.

My nomination:

Oh yeah...
URL=http://imgur.com/zXjIpyu]

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[BabyFacedFinster]

Dude, I love those!

I like to use pickled beet juice and have that red color seep in.

 

[EveryDayAmnesiac]

I would say it's the manwich, which is a sandwich that contains an assload of meat.

 

[lwien]

Beer 'n bacon:

 

[basement farmer]

Beer 'n bacon:

Behold, The Chalice of Pork cannot be topped.

Dude, I love those!

I like to use pickled beet juice and have that red color seep in. The color red tastes good.

I like the pickled sausage links too. You got anything else that's clear and in a mason jar?

I saw these crazy pickled eggs in a clear solution being sold in a northern Ontario grocery store a while back. Weird because PEs around here are usually bobbing around in someone's homebrewed turdwater. They are mostly considered bar food around here.

If you want awesomeness on top of awesome, top them with these and tweak it with T-sauce or Sriracha:

 

[BabyFacedFinster]

I'd throw a whole bunch of those peppers on whatever! Nice

Yeah, I forgot my entry. Here we go. Spanish asado baby! Deny this

 

[arf777]

Home pickled sweet-and-sour red cabbage. Can't stand cabbage raw or cooked, but pickled I'll eat it all day.

 

[u bwade wunner]

Steady.

Have me some pie.way too rich for delicate palates.

Once numb from a few beers.i start thinking about food,richer the better.

 

[Vicki]

Beer 'n bacon:

Steady.

Have me some pie.

I know I am not a man, but can I have one of each of these?

It's actually against my low sodium, low fat diet, but I have to cheat once in a while!

 

[Dawntreader]

Beer 'n bacon:

Sorry @basement farmer for adding some estrogen to this testosterone picnic thread but i just have to say @lwien 's entry wins hands down forever and ever!LOL! Just beautiful and i so need to learn how to make this!

 

[u bwade wunner]

I know I am not a man, but can I have one of each of these?

It's actually against my low sodium, low fat diet, but I have to cheat once in a while!

That's my worst fear,not being able to eat stuff like this anymore.My wife has just found out she's intolerant to nearly everything so I eat this stuff now on the occasion or at work.

I love desserts with lots of booze soaked in there.Yummy!

Capirotada with Rum Soaked Raisins and Apples

 

[arf777]

Home cured and home smoked bacon.

@Dawntreader - it is surprisingly easy to make mugs and other things out of bacon. Cut the bacon, par-cook it, but not to where it starts to stiffen, just to get it to shed some of the fat. Then find an oven-safe version of what you want to make from bacon, like a good ceramic beer stein. Wrap the bacon around all of it, two layers or more if you want to make sure it can hold fluids (especially on the bottom). Secure with transglutimate (meat glue, can get some from amazon http://smile.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_1?ie=UTF8&qid=1415542540&sr=8-1&keywords=meat glue). Then put the whole shebang in a 350F preheated oven. Make sure it is in a cooking vessel deep enough to catch all the fat. Then cook until the bacon is evenly browned, cut the bacon minimally, remove the mold, and then re-meat glue the bacon where needed. For extra support in the handle, insert a small wood dowel or some dried pasta.

If you don;t mind a sloppier shape and you are a decent sculptor, you can do it without the mold, just build the mug with meat glue and some edible supports, like dried pasta or some stiff biscuit or pasta dough.

Note- if you really want to use it as a functioning mug, make sure to wipe away as much of the melted fat as possible. Fat floating in beer is kind of nasty. I have never seen one of these successfully re-used- meant to be eaten after one use.

 

[Dawntreader]

Home cured and home smoked bacon.

Thanks for the instructions arf777!
For the record, i hold this particular thread responsible for me having bacon with my last two meals!
Now i have to go work it all off!

 

[basement farmer]

Home cured and home smoked bacon.

@Dawntreader - it is surprisingly easy to make mugs and other things out of bacon. Cut the bacon, par-cook it, but not to where it starts to stiffen, just to get it to shed some of the fat. Then find an oven-safe version of what you want to make from bacon, like a good ceramic beer stein. Wrap the bacon around all of it, two layers or more if you want to make sure it can hold fluids (especially on the bottom). Secure with transglutimate (meat glue, can get some from amazon http://smile.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_1?ie=UTF8&qid=1415542540&sr=8-1&keywords=meat glue). Then put the whole shebang in a 350F preheated oven. Make sure it is in a cooking vessel deep enough to catch all the fat. Then cook until the bacon is evenly browned, cut the bacon minimally, remove the mold, and then re-meat glue the bacon where needed. For extra support in the handle, insert a small wood dowel or some dried pasta.

If you don;t mind a sloppier shape and you are a decent sculptor, you can do it without the mold, just build the mug with meat glue and some edible supports, like dried pasta or some stiff biscuit or pasta dough.

Note- if you really want to use it as a functioning mug, make sure to wipe away as much of the melted fat as possible. Fat floating in beer is kind of nasty. I have never seen one of these successfully re-used- meant to be eaten after one use.

Not bad,...Not Baaaaaddddddddd.........

It get's an A+ for ingredients and blatent disregard for healthiness. It's an enormous slab of greasy, delicious pork fat.. what's not manly about that? Bonus points for being prepared at home.

The only thing that the Swine Stein has over your bacon fists is presentation.

If they were mine, I'd carve shot glasses out of them. Rub them down with brown sugar. Let them chill over night and then carmalize them with a torch. Wipe down well and then use to do shot's of Kentucky Straight Boubon between pickled eggs for breakfast.

 

[arf777]

If you want presentation... here is a finished dish (previous pic was fresh out of the smoker). Made with the bacon (cured in sherry and Drambuie brine) and the sweet and sour cabbage. Mushrooms and bratwurst cooked in bacon fat, then braised in dry sherry, sage, and a lot of black pepper. Served with the pickled sweet and sour cabbage (mead, cider vinegar, salt, celery seed, black pepper) and sourdough bread. Not quite as manly as chunks of fatty goodness fresh out of the smoker, but prettier. And very tasty.

Got a bunch of this over in the Virtual Banquet thread. Hoping to open a new restaurant in Denver or Aurora in the next year or so. Combo French-American fusion and smokehouse.

And some manly French food- ribeye seared in bacon fat, broiled in pinot noir, topped with bacon fat sautéed mushrooms and some home smoked white cheddar. The sauce is the pan drippings and bacon demi-glace (five pounds of bacon made into about a gallon of stock, stock then strained and cooked down until only 8 oz of fluid remain - sweet, smoky, porky essence).

 

[His_Highness]