We're having heart attacks for this year's Thanksgiving.

[video=youtube;7Xc5wIpUenQ]http://www.youtube.com/watch?v=7Xc5wIpUenQ[/video]


And bacon strips.

[SIZE="3"]And bacon strips.[/SIZE]

[SIZE="4"]And bacon strips.[/SIZE]

[SIZE="5"]And bacon strips.[/SIZE]

[SIZE="6"]And bacon strips.[/SIZE]

[SIZE="7"]And bacon strips.[/SIZE]

That guy looks like a zombie.

And heart attacks?

Mmm. Meat glue.

Bacon...
I hope he's okay out there. We haven't had an update on his travels for a while.

Bacon...
I hope he's okay out there. We haven't had an update on his travels for a while.

One day, he shall come back when we need him the most.

Probably after we defeat a boss and then 100 enemies come out.

Oh god, just saw the video. That seems like a pain to cook properly. Those meats all have separate cooking times that differ from one another, and there's no real way to check if one later of meat is undercooked. Just because the above layer is cooked though roughly, doesn't mean the layer under is properly cooked. I don't care about the calories or artery clogging, but I hate food poisoning and this seems poison on a plate.

I thought Thanksgiving was last month in Canada?

regardless.... im going to show my dad this, ill see if he wants to make it =3

i was gonna say that was gonna be hella dry meat, but then i saw the bacon.

Oh god, just saw the video. That seems like a pain to cook properly. Those meats all have separate cooking times that differ from one another, and there's no real way to check if one later of meat is undercooked. Just because the above layer is cooked though roughly, doesn't mean the layer under is properly cooked. I don't care about the calories or artery clogging, but I hate food poisoning and this seems poison on a plate.

Most poultry have a relatively similar internal temperature safe-zone. Chicken is 170° F, Duck is 165° F, Turkey is 165° F, Cornish Hen 170° F, Quail 165° F. Pork itself is 155-160° F. The oven should have done a pretty great job (Charred on the outside, no?) and if that wasnt enough, the smoker should have finished it up.

Most poultry have a relatively similar internal temperature safe-zone. Chicken is 170° F, Duck is 165° F, Turkey is 165° F, Cornish Hen 170° F, Quail 165° F. Pork itself is 155-160° F. The oven should have done a pretty great job (Charred on the outside, no?) and if that wasnt enough, the smoker should have finished it up.

Some layers will still cook faster than others simply because of how they're wrapped up. I'm no professional cook though, I'd have to ask my father what he thinks about it, just seems to me like it's food poisoning waiting to happen.

And yeah, the bacon on the outside of the bird-ball was pretty charred up.

No wonder some of us Americans are f`ucking obese.

They said that the duck was seared. Maybe they took into account the different temperatures inside the "animal".

Also Khoi, theyre Canadian.

They said that the duck was seared. Maybe they took into account the different temperatures inside the "animal".

Also Khoi, theyre Canadian.

Oh, no wonder us Americans and dem Canadians are so obese.

No wonder some of us Americans are f`ucking obese.

They're Canadian.

-snip-

They're Canadian.

You are 16 minutes late my good friend.

You are 16 minutes late my good friend.

Terribly late.

You are 16 minutes late my good friend.

I know.

I know.

Youre late about knowing.

Them guys seem to know what they're doing though. I love these videos.