Carbs

slicing-beer-keg-pizza-edited-1jpg-95db0ed9adf12f6d

Grab some Pepto, and feast your eyes on the 30-pound grilled masterpiece that is the Beer Keg Bacon Burger Pizza. Grill master Charlie Sims was inspired by the TV show BBQPitBoys, especially the popular episode featuring the beer-can bacon burger. His competitive nature made him wonder how he could top that.

So he ran to the store to spend $110 on 17 pounds of 80/20 beef mixed with three pounds sausage, a pound each of ham and pepperoni, a gallon of homemade tomato sauce, green, yellow and red bell peppers, mushrooms and four kinds of cheese. He molded it around a beer keg and threw it on the grill for a gigantic carb-killing new invention.

He tells Nola:

“It was a huge hit. It made a little over 30 pieces, and we had about 20 people here. It was great. Everybody got destroyed.”

I can’t imagine the food coma after that meal. Check out more photos after the break.

[click to continue…]

Come At Me Bronut!

bronut

Patrick Evans, owner of the MarieBette Cafe has one-upped the cronut. He’s created this delectable mash-up of a donut,  brioche, and a croissant called the brioche feuilletée. That’s way too hard to pronounce, but foodies have stepped in and given it a more Internet-friendly name: the bronut. Charlottesville29 writes:

“With dense layers of light, flaky pastry, dusted with crystals of sugar, it is like a cross between brioche, a croissant, and a donut.  But, its name doesn’t exactly roll off the tongue. Its translation – flaky brioche – is even worse.  In the era of social media, we wonder whether this delicious pastry would be a sensation if it had a name as hashtag-friendly as, say, cronut.  Whatever you call, it, you should definitely eat one.  #bronut #crioche #broissant”

I want to. I really, really do. Check out more mouth-watering pics after the break.

[click to continue…]

CF4is87UEAEjEGI

Pizza Hut Australia is upping their cholesterol game with their newest meaty creation, the Four’N Twenty Stuffed Crust Pizza.

Indeed, the crust is stuffed with eight pint-sized Four’N Twenty Meat Pies. The new pizza was announced this past Tuesday, and it came with a fair amount of drama.

Four’N Twenty partnered with Pizza Hut Australia to make the new pie, and the duo announced on social media that that they were in a “complicated relationship” with one another. As you’ll see in the posts below, I think Pizza Hut has some trust issues that need to be resolved.

Check out the posts after the break…

[click to continue…]

stuffed-tater-totburger

From the looks of Tym Bussanich’s Instagram account, the man is on a mission from God to create the ultimate gnarly fried snack. Case in point: this tater tot that’s stuffed with a cheeseburger that’s wrapped up in bacon.

In order to make the burger, Bussanich took cheesy tater tots and ground them up. Then he took a cheeseburger patty wrapped in bacon and “breaded” the meat with the tater tots before frying.

See it come together in the video after the break…

[click to continue…]

Frech

French fries and burgers are perfect companions and The Vulgar Chef has found a way to make them even more perfect together. His motto is #eatlikeshit and this definitely qualifies.

It’s a hamburger with cheese on both sides which is then completely encased in a French fry bun. That sound you hear is your arteries clogging.

(via Mashable)

b1

Olive Garden is introducing new sandwiches on June 1st that are sure to make fans of their breadsticks happy. Their latest offering is a sandwich of either meatball or chicken parmigiana that has breadstick buns. Plus, you’re still entitled to unlimited breadsticks during your meal. It’s breadstickpalooza!

(AP via Eater)

dfomqk8juser1r1fr16a

Everybody loves spaghetti and meatballs, right? Well, there is one downside to the dish–you can’t exactly eat it on the go. Not to worry, because Los Angeles-based eatery The Carving Board has just solved that particular dilemma with their Spaghetti Meatballwich.

The sandwich features buns made from spaghetti along with meatballs and gooey mozzarella. Honestly, how amazing does that look?

Check out the full pic after the break…

[click to continue…]

enhanced-21592-1428941163-1 copy

Say hello (or bonjour) to the Poutine Tornado. Josh Elkin, one of the culinary geniuses from Epic Meal Time, is behind this magnificent creation which utilizes a large russet potato, Quebec cheese curds and brown gravy.

If you’d like all of the details on how it was made, head on over to the MTL Blog.

(via Buzzfeed)

B_-5ElaWYAAARoo.jpg-large

Dunkin’ Donuts loves you…and bacon. And that’s why they are rewarding our loyalty with their new “Deluxe Bacon Donut”. Shirley Leung, Business Columnist and Associate Editor at The Boston Globe, tweeted delicious proof of the glazed donuts decorated with strips of bacon. It’s currently being consumer tested in participating shops in Providence Mass.

This isn’t the first time Dunkin’ Donuts has tested bacon-lover food in Massachusetts. Remember when we first heard about the Glazed Donut Breakfast Sandwich that later made it nationwide? Looks like DD understands America’s need to bacon everything.

Check out more mouthwatering info after the break.

[click to continue…]

nood

Well, here’s a fine way to get a month’s caloric allotment in one meal. It’s a traditional Hungarian noodle dish called túrós csusza that (in this version at least) features noodles, bacon fat and sugar along with sour cream and cottage cheese. Food blogger Anna Péter shows you how it’s made and it looks absolutely delicious.

See the video after the break.

[click to continue…]