Whats better than eggs and sausage? Eggs wrapped in sausage and deep fried.

Via

Popularity: 15% [?]

At least he didn’t boil them. But 1.5 hours seems like an awfully short time - even on the grill. And no mention of direct/indirect heat. Perhaps he is saving his rib secrets for the debate?
I like the simple rub though.
Get the “recipe” here

Thanks Kathy and hat tip to Jared

Popularity: 13% [?]

For those interested in reading about traditional barbecue here is a list of a ton of books and articles to get you started

You can thank me later.

Oh and if you scroll down to the end you get a link to an excellent article on bbq or if you are to lazy you can click here.

Popularity: 8% [?]

I managed to nip down yesterday afternoon (surprised at how busy it was) and had enough time to sample some ribbers. If you are going to take a quick trip between the raindrops here are some tips for you.

Ignore all the pretenders and go to Carolina Rib Kings for a full slab of their authentic ribs. However if you like a lot of sauce you should ask them because they don’t tend to put a lot of sauce on their ribs - just rub. I like ‘em dry however and you should give it a try that way.

Kentucky Smokehouse: this is the place where the lines are always the longest every year so I don’t bother to try them. I haven’t had them in the past two years and since the line ups were short yesterday I decided to see if I was missing anything. I wasn’t. Despite the hype they had the toughest ribs - baby backs that seemed like they had forgotten to remove the back membrane from. And a weird tasting sauce that had a soapy flavour - yuck. And four other people with me agreed (unprompted). Don’t let the short line tempt you. They were also serving beef ribs which were better but you don’t need beef ribs they are always too fatty and too hard to eat.

However if you are really stuck for time here’s one short line that should really tempt you: Porky & Beans. It isn’t often that a new contender vaults to the top of the Meatriarchy list but trust me these guys are very very good. The ribs were very well done, meaty and with a generous helping of their fantastic sauce (I picked up a bottle - shoulda picked up two). They are also serving brisket but it wasn’t near as good - not at all smoky. Only their fantastic sauce made it enjoyable so stick to the awesome ribs.

Two other decent contenders who are new this year are Howling Coyote (although the ribs were a little fatty) and Blazin BBQ (perfect texture not to soft not too tough). Howling Coyote’s sauces on their ribs was good - strong molasses base. However the extra sauce I dumped on their pulled pork tasted sharply of cloves. The pulled pork it self was decent with a nice vinegar flavour although it needed a dollop of smoke.

Also the official website has printable coupons that give you 3.00 off a half slab of ribs. That brings the price of a half down to 10.00 which makes sampling in a group of four very reasonable. We would each buy a half slab and sit around tasting each one.

Go here to print the coupon. Also they are handing out programs at the gate which have a coupon in them. So print a bunch and grab a program.

See I have already saved you time and money.

Popularity: 8% [?]

Yes it is that time of year again folks. The annual Burlington Ribfest (Canada’s largest ribfest apparently - although the website this year lists only 15 ribbers down from over 20 two years ago).

The weather looks frightful for Saturday and Sunday thus cancelling a meetup of the VRWC we had hoped for.

Your best bet is to head to Burlington, scamper in to pick up some ribs and then head home to enjoy in your own dry house.

I am not sure who all is competing this year but here is the list from the official website and some of my comments. (for more info and reviews you should read my posts from the past three years here, here and here

I will be heading down this afternoon to sample some of the new players. I will post some recommendations tonight.

NEW teams this year (hurray for new teams!):

Porky ‘n’ Beans from OHIO/FLORIDA

Blazin’ BBQ from CHATHAM

Howling Coyote BBQ from CHICAGO

Returning favourites from last year: (the official site’s words not mine)

Camp 31 from ALABAMA (Camp 31 is a perennial fave of my mine. They also have a restaurant in Paris Ontario. They are better than average however not as great as some others)

Gator BBQ from FLORIDA (Very good but the sauce is a little heavy for my taste)

Uncle Sam’s BBQ from NEW MEXICO (traditional with good smoke but they are inconsistent)

Bibb’s BBQ from FLORIDA (pass)

Turtle Jack’s from BURLINGTON (don’t waste your time or money)

Carolina Rib King from SOUTH CAROLINA (Hands down best ribs you can get. See my review from the 04 ribfest here)

Purple Pig from TORONTO (never liked them - neither will you)

Kentucky Smokehouse from LONDON (always with incredibly long lines - trust me you can get better ribs for half the wait)

Billy Bones from FORT ERIE (two years ago they won my toughest ribs award)

Jack on the Bone OHIO (I don’t remember them from last year)

Bone Daddy’s from MICHIGAN (great pulled pork - I need to try the ribs again to refresh myself)

Silver Bullet BBQ from FORT ERIE (average)

Bad Wolf is not listed here which is too bad because they are phenomenal as well. If you do see them there pick up a slab it will be entirely worth your while.

Popularity: 9% [?]

You probably weren’t aware of this (you weren’t but I sure was) but many countries around the world are renowned for consuming great quantities of meat. I have a Serbian friend who told me about the diet where he came from and it made me feel like a vegetarian. And then there’s the Australians who can consume dead beast with aplomb.

But for sheer quantity of meat eating you can’t beat the Argentines who consume more beef per capita than any other place in the world. And who have developed their own form a barbecue and their own distinct cuts of meat….

Beef in Argentina is different from that of most other countries. For one thing, the cattle feed on the grass of the Pampas, which is to say their last days are spent in a field, not a feedlot; for another, the cuts are different. But most important, the meat is cooked and consumed fresh. Argentines find the thought of aged beef unpleasant. Here the time between the slaughter of an animal and the moment it appears on the table is much shorter than in the northern countries, where it can extend to weeks, even months.

As to the cuts, an American butcher - or one trained in, say, France - might have difficulty locating or recognizing the cuadril (on the back, forward of the rump), the matambre (above the ribs), the peceto (on the rump), and the costilleta (the ribs). The latter is the most popular cut, preferred even to the lomo (filet mignon).

Boy those Argies are serious about their beef.

In this village of about 5,000 souls, every house, rich and poor, has a parrilla, a big steel grill, usually outside in a sheltered place. …

Now check out the technique:

Ocho usually begins around noon by igniting a small mountain of charcoal (not briquettes, they burn too hot) in a corner of the fireplace beside the grill. When that mound is burning bright, he breaks the large coals into small embers and shovels them beneath the grill. Half an hour later, he lays on the small intestine (chinchulin), and later the sweet breads (molleja), maybe a kidney. These are the achuras, or organ meats. They include the large intestine (tripa gorda) and the udder of the cow (ubre),

The entire process, including the preparation of the fire, takes nearly two hours.

I gotta learn this technique. Well it sounds pretty straightforward, and how difficult can it be to build a parrilla?

Oh and if you want to sample this type of cooking in Toronto, Sky Ranch is probably the place.

Technorati Tags: Argentina, meat, beef, chorizos, morcillas, cooking, bbq, barbecue

Popularity: 10% [?]

I have always been a fan of moose liver and moose tongue. Domestic organ meats not so much. However if one is going to kill something for food one should be prepared to use all of it.

Of course you could always grind the organ meat up and give it to the dogs.

Oh, I just remembered. I love pate which is liver. Chicken livers too, you can make a great gravy off them.

Technorati Tags: organ meat, cooking, meat, mother earth news,

Popularity: 8% [?]

It might just be that this food is an endangered one considering the aggresive expansion of a certain pork-hating group. However it is good knowledge to be learned and passed down secretly to the next generation.

Everything you wanted to know about ribs.

Actually it isn’t everything but a good summary of the different cuts of ribs and terminology associated with them.

Popularity: 8% [?]

Lately I’ve been noticing that my freezer has been filling up with various meats. I have this thing about buying any type of meat that goes on sale. So Saturday I decide to take an inventory of what I had on hand and to make a vow not to buy any more until I have made a serious dent in the meat cache.

I discovered I had at least 12 whole chickens; about 20 lbs of ground meat, 8 slabs of ribs, and two moose roasts!

So I decided that two chickens and 6 lbs of ground beef would be cooked on Sunday.

Sunday is cooking day at the Meatriarchy house. Except in the summer when Saturday AND Sunday are cooking days. The goal for me is to cook as much food as possible so that we have plenty of quick meals at hand for the week.

Summer/spring/fall is primarily oriented towards barbecue: ribs, pulled pork, beer can chicken, sausage, hamburgers etc,

Winter is oriented towards soups, stews and other cold weather dishes including roast chicken with gravy and mashed potatoes and turnips and carrots. So I tossed two chickens into the oven and turned it to a modest 250 while I worked some magic on the ground beef.

As an aside I also had a blade pot roast in the fridge that I had picked up at Sobeys on Saturday. Actually I picked up three because they were on sale for 1.99 a pound (old habits die hard).

I had made up my mind that I would turn the ground beef into chili. But at the same time I was thinking about a purchase I had made almost a year ago when I was in Leamington Ontario last May. Leamington has a healthy population of Mexican farm workers and as such has some stores that cater to their culinary peculiarities. At one such store I discovered an excellent chipotle salsa for only 2.00 as well as some very good chili powder. But my prize purchase was a package of dried ancho chilies - the foundation of all authentic chili.

Let’s face it for most of us chili means ground beef, green peppers, chili powder, tomatoes or tomato sauce, garlic and a few spices oh and lots of kidney beans. In good hands it is a fine hearty dish in poor hands it is spaghetti sauce with chili powder. But whilst traveling in Texas 5 years ago I had been exposed to an entirely different type of chili. This was a fiery bowl of cubed beef with a deep red sauce - and nothing else. I tried to replicate the concoction last year with some ancho chili powder but my results were less than inspiring. In fact I was quite ill from it.

Needless to say I was loathe to repeat the same performance but stickler that I am for authentic Southern cooking I couldn’t leave well enough alone. So I decided that I would take a stab at it one more time with as basic a recipe that I could find. So I went to the source, well, the Internet source.

Frank X. Tolbert is a legend in Chili circles and his book ” Bowl of Red: A Natural History of Chili con Carne” is considered to be one of it’s bibles this is one of his recipies. It is simple and I didn’t need to go buy any more special ingredients. So I went with it:

12 dried ancho chiles
3 lbs lean beef chuck, cut in thumbsize pieces
2 ounces beef suet ( I didn’t use suet, the meat was pretty fatty on its own)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon cayenne
1 tablespoon Tabasco sauce
2 cloves garlic, chopped (or more)
1 tablespoon salt
2 tablespoons masa harina (optional)

1. Break off the stems of the chiles, and remove the seeds.
2. Place chiles in a small saucepan and cover them with water.
3. Simmer for 30 minutes.
4. Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
5. Use as little liquid as possible, unless you want the chili to be soupy.
6. Pour the chile purée into a Dutch oven or large, heavy pan.
7. In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
8. Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
9. Bring the chili to a boil; reduce heat to a simmer.
10. Cook for 30 minutes.
11. Remove the chili from the heat, and stir in the rest of the ingredients.
12. Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
13. (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
14. After 45 minutes, you may add the masa harina, if you wish.
15. The masa adds a subtle, tamale-like taste, but it also thickens the chili.
16. Cover the chili again and simmer for another 30 minutes.
17. Do a lot of tasting to see if seasoning suits you.
18. Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
19. Take the chili off the heat, and refrigerator overnight.
20. Skim as much fat as you wish from the chili before reheating it.
21. Serve hot.

The only thing I didn’t have was the masa harina. So I didn’t add it.

The only pain in the ass part is cleaning the blender afterwards. Other than that this is one of the easiest recipes you will make. It tastes much better after it has sat for a day in the fridge. But then again I think that is the case for any kind of stew. I mentioned earlier I had made a variation of this last year. The big difference was that this time I used dried ancho chiles instead of ancho powder. It is a very dramatic difference so I would recommend you go the dried chile route if you are going to make this.

I took a couple of pictures but they didn’t come out too well. So I found one on the net that looks sorta like it:

Technorati Tags: chile, chili, texas chili, cooking, meat, ancho

Popularity: 24% [?]

A real man should know how to render his own lard:

1. Start with 5 pounds of back fat. This is, not surprisingly, fat from the back of a pig. It has little meat and lots of fat bound up in the cells and tissues. At one local butcher, it cost me $1/pound. I bought 5.5 pounds for the lard, and reserved a pound in the freezer for lining terrine molds, grinding into sausages, or making lardo, salt-cured back fat.

In Newfoundland we cooked everything with fatback pork.

Read the entire thing here.

Technorati Tags: lard, diy,

Popularity: 8% [?]

A Boston Butt:

I haven’t posted a recipe in a while, so I’ll tell you how I cooked the butt. SLOWLY is how. Now you know.

I took it off the grill, brought it inside and shredded the meat with my bare fingers, which generated an abundant stream of succulent juice. I put the meat in a Tupperware bowl and gave the bone to my neighbor’s dog.

Boy I can’t get a six pound butt to cook in four hours! It takes me closer to eight or ten. Stupid Canadian weather. It’ll probably take me two days to cook that 20 pound shoulder I bought last week.

Gotta figure he doesn’t like his neighbours dog - never a give a cooked bone to a dog. They splinter. Raw bone is fine.

Technorati Tags: pulled pork, boston butt, barbecue, bbq, gut rumbles,

Popularity: 13% [?]

I haven’t really checked the validity of some of the foods here however its no surprise that it doesn’t include:

Steak
hamburger
pork of any sort, actually it doesn’t include any kind of meat, including chicken. Salmon, crab, mussels and clams are on the list however. As well as skim milk and yoghurt.

And Avacado:
02. Avocados
The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. One slice has 81 calories, 8 grams of fat and 3 grams of fiber. Try a few slices instead of mayonnaise to dress up your next burger.

Sounds like a good excuse to eat a burger!

Read more of The 29 Healthiest Foods on the Planet.

Technorati Tags: food, health food, fiber,

Popularity: 8% [?]

Steve Raichlen has started blogging. Who is Steve Raichlen you ask? The author of several excellent books on grilling and the man I credit for starting me on my barbecue obsession.

I received his book “How to Grill” a few years ago as a Christmas present and it turned me from a burnt burger and dry pork chop man to someone who now makes his own barbecue sauces and is a practioner of slow and low barbecue using lump charcoal and woodsmoke.

Steve’s books aren’t geared towards smoking but towards grilling which is fine since most of us have propane grills and don’t have the time to spend a whole day cooking a giant slab of meat.

Speaking of giant slabs Fortinos (part of Loblaws, Canadas largest grocery chain and actually Canada’s largest retailer) has pork shoulders on sale for .99 c per pound this week. If you have the means to cook a such a beast this is a good price. I picked up a 20 lb shoulder the other night and it is now double wrapped in my freezer as we wait for spring.

That is going to make a ton of pulled pork sandwiches. mmmmmm pork.

Technorati Tags: bbq, barbecue, smoking, pork, Steve Raichlen, grilling,

Popularity: 8% [?]

If you have a need for haggis you might as well go to the source.

I love haggis. I used to order it all the time while we were vacationing in Scotland. And not only that this site sells something called Iron Age Pork. I had no idea what Iron Age Pork was before but it sounds pretty good:

An Iron Age pig is a cross between a Tamworth sow and a Wild Boar. This is pork how it used to taste.

We send them out butchered into vacuum packed joints, with the bellies and cheek made into delicious sausages.

Yum.

Technorati Tags: pork, haggis, wild boar, tamworth sow, meat, Scotland, Iron Age

Popularity: 8% [?]

All you need to cook turkey is a trash can; some charcoal and a big roll of tinfoil. See? Homeless people can teach us something!

Technorati Tags: turkey, trashcan, bbq, cooking, charcoal,

Popularity: 8% [?]

I was more than a little disappointed with Ribfest this year. Sure the weather was perfect and the festival drew huge crowds of people but something was missing.

Well, ribbers to be exact. Last year there were over 20 rib teams competing. This year I counted 13 although someone told me there were 15.

Additionally there were very few new teams. In fact only one that I hadn’t seen before.

Less ribbers meant longer lines at each booth although as usual the best ribbers have the shortest lines.

Case in point Bad Wolf and Carolina Rib Kings are head and shoulders above the rest in terms of quality and consistency. Yet on both days I was there the line ups were quite small for both teams.

Contrast that with the oddly named Kentucky Smokehouse team (odd because they are a Canadian Team from London) and Bone Daddy which had huge line ups. Well, Bone Daddy I can explain. They had a huge sign on their booth claming they were last years winners. In fact the trophy for best ribs resides with the Carolina Rib Kings. I should have taken a picture of it. But no one was really checking, I guess they just all stood in a huge line and missed some damn good ribs.

I will give Bone Daddy some credit however as they had excellent pulled pork last year and I didn’t try their ribs last time. This time the line was just too damn long.

The list of ribbers this year included plenty of those that show up at all the other fests and most of whom I have stopped bothering with such as:

Turtle Jacks – why buy crappy baked smokeless ribs here when you can get it from their restaurant just down the road?

Tony Roma’s - ditto. Someone in one of the lines said that TR’s ribs were the “best cooked” Which I interpreted as “overcooked” and told her so. She relented a bit and we had a great conversation about the ribfest, which she and her husband have attended for 8 straight years! Like me they like to try as many ribbers as possible. And like me she thinks Carolina Rib Kings are the best. Also her dad who has attended ribfests all over the USA pronounced Bad Wolf as some of the best ribs he has ever tasted. And you know what? He is right. To give Tony Roma’s credit it is a fine place to take people out for a simple stick to your ribs (no pun intended) meal. Good mashed potatoes, great baked potato soup and good ribs – but their ribs are not competition worthy smoked ribs so don’t make that mistake.

Purple Pig: I have given up on this group of baby back slingers who have a salty thin sauce that I don’t find to my liking.

To Turtle Jack’s, Tony Roma’s and the Purple Pig I say only this: You’re out of your league, now go back to your village. I will not be wasting ribfest money on any of you again.

The usual pretenders to the throne were there as well:

Uncle Sam’s, Gator BBQ, Silver Bullet etc; All of whom are decent but not spectacular. I have hopes that they will someday step up and challenge the big dogs but in 6 samplings over three years none have shown any tendency to do so.

Not that any of these folks are bad cooks – they are pretty good it’s just that the holy trinity of ribfest (the teams that is) remains Carolina Rib Kings, Bad Wolf, and then a tie between Ol’ Camp 31 and Sticky Fingers. Ok that’s four. And these four don’t ever waver they are always on their game.

So what’s a jaded rib consumer to do? Well for one look for the new rib teams in town. This year that turned out to be only one: Jack Daniels – yes the Jack Daniels has a rib team. And they had very few people standing in line so I ambled up and plonked down 16.00 for 1/3 rack of ribs; a pulled pork sandwich and a slab of corn bred. JD actually sprayed your stuff with a mister of their famous whiskey (if you wanted them too) I prefer my ribs dry so I begged off but let them spray some on the pulled pork.

The ribs were actually pretty good! Nice and smoky with a good rub. I didn’t have any sauce on them so the flavour was purely from the cookin not hidden in the sauce. Well done JD!!

As for their pulled pork… flavorless and the spray of JD tasted like soap – yuck. The corn bred was a cold soggy salty disaster. Oh well you can’t win em all.

Unfortunately for me that was the extent of the new teams in town. So I ambled around rather aimlessly trying bits of stuff here and there and not really being blown away. Silver Bullet had a strong pulled pork but sub par ribs; Uncle Sam’s pulled pork was average and I was getting full and bored.

So I did what you should do if you attend any of the ribfests next time around: Throw down your money for a slab of ribs from Carolina Ribkings and Bad Wolf. Also grab one of their brisket sandwiches and throw in a pulled pork on a bun as well. Top off with Bad Wolf’s awesome cornbread; throw the works in a cooler bag and head for home. Sit on your deck crack open a cold one and thank me, The Meatriarchy for sacrificing my time, wallet and arteries to bring you to the best ribs you can find in the GTA outside of my kitchen.

Maybe next year I will have my own rib party….. or maybe I will switch to chicken!

Still waiting for a chili cook off in this neck of the woods…..

For the record here are the attending teams (as near as I can remember):

The Good:

Ol’ Camp 31
Sticky Fingers
Carolina Rib Kings
Bad Wolf

The Bad:

Turtle Jacks
Tony Roma’s
Purple Pig

The Middle Ground

Bone Daddy
Bibbs
Billy Bones
Jack Daniels
Silver Bullet
Uncle Sam’s
Gator Bbq
Kentucky Smokehouse

You can check out my reviews from years gone by over at the Meatriarchy classic site here and here.

Popularity: 8% [?]

The Burlington Ribfest is this weekend. As a matter of fact I think it started already. I haven’t been to any ribfests this year and am debating how many days to attend this year.

But I will be there at least one day and armed with my spiffy new digital camera. So expect some pictures this year. Plus I am hoping to have my camping post done over th weekend.

If you want to attend ribfest with me just send me an email.

Popularity: 8% [?]

Remember barbecue’s are fire and thus must be treated with respect. Of course a dash of common sense wouldn’t hurt either.

Barbecue fire destroys Reno home
A home on a tree-lined street in southwest Reno was ravaged by a three-alarm fire Monday after flames from an unattended gas barbecue spread throughout the house, Reno fire investigators said.

No one was home about 8:25 a.m. at 3486 San Mateo Ave. when a neighbor, who happens to be a Reno firefighter, reported the blaze, officials said. No injuries were reported and the owner had not been contacted late Monday morning.

About 50 firefighters battled the flames that caused about $600,000 in damage to the home, not including its contents. An aerial ladder was used to attack the fiery roof. Despite the heavy smoke, fire and water damage, firefighters found fish swimming in a large aquarium.

Acting Fire Marshal Bill Burney said the grill had been left on overnight with a pan inside.

Funny thing is last night I had this dream that I went out to cook something on the grill (the house is full of people so we were obviously having a party. This is how I know it was a dream because my wife would never let me have more than three people over and two of them have to be her family) and I have left the grill on from the last time I cooked so I am completely out of propane.

At least I wasn’t naked.

Popularity: 8% [?]

Civitatensis has a post up about Multicultural Redneck Albertans in which he talks about going to a BBQ:

I was at a BBQ yesterday. The drive there was marvellous. It was a glorious southern Alberta evening. The sun was at about a 45 degree angle to the northwest, bathing the rolling hills in light that cast long shadows everywhere. As we were headed west on a gravel road toward the south bank of the Highwood river, the Rockies were in full view in front of us. What a sight.

Everyone brought either a salad or some desert, and our hosts, a ranching family that stretches its roots to the property for a few generations, provided unparalleled, grain and grass-fed Alberta beef. In attendance were about 50 of the finest people I know, some of whom had driven from many of the blessed rural communities in south central Alberta. A beautiful setting, great food, and outstanding folks. Life does not get much better than that.

We talked about all sorts of things: cattle, crops, family, and, of course, politics. Someone brought up my recent posting about Alberta rednecks. We had a few laughs about that. As I looked around the shaded lawn, people mingling and having fun, it occurred to me that almost every single individual in attendance would comfortably respond to the redneck label. No wonder I felt at home among them.

As I drove home with the sun behind me, I got to review in my mind the variety of people there….

What’s missing from this picture?? A description of the meat that was cooked!!!

Burgers?
Steaks?
Slow smoked brisket?
Maybe beef ribs (oh those are fantastic)!!

Geez don’t leave me hanging like that!!! I want details! This is like telling a story about going out on a date with a beautiful girl and skipping the part from where you picked her up through to the point where you left her house next morn….

Popularity: 8% [?]

I have no problem with the new Paris Hilton burger commercial (which you can only view online).

Bill O’Reilly seems to think that it is inappropriate for a “family restaurant” to air such a commericial.

His logic being that when he has eaten at Carl’s he has seen families there. So the company should only use the most wholesome Pat Boone type of advertising.

Funny I see lots of families going to the cottage on the weekend but that doesn’t stop beer companies from using cottages as a backdrop for sexy commericials.

Ditto golf courses.

Any way the best thing about the sexy commercial (in which Paris actually looks like she has hips) is that she actually takes a real bite from the burger.

I mean she chomps down hard and it almost looks like it drips a bit (or she drools).

I like this because so many commercials featuring food have people taking those stupid fake bites and then pretending their chewing.

You also see that in movies where they are supposed to be eating so the actor or actress takes a bite of food chews twice and then starts talking normally as if there is no food in their mouth - and they haven’t even swallowed.

Anyway, I wonder if Paris would eat a 9 pound burger? She sure looks hungry.

Pic via The Superficial (who isn’t very impressed with the ad)

Popularity: 8% [?]