Pity the Porcus

It is the pig's sad fate to be so very succulent and fragrantly irresistable. As Emeril says, "It's a pork fat thing."

Today's NYTimes reports on a recipe that's been sweeping the Internets. I must have been sleeping or otherwise occupied to have missed this:

This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse collection of well over 16,000 Web sites have linked to the recipe, celebrating, or sometimes scolding, its excessiveness.

Oh my. Is this merely another instance of America's dedication to excess, to following our jaded appetites down the porcine path to obesity? Or is it a four-pound meat anchor that comforts us in stormy economic seas? Does it even taste good? Who cares? It's bacon, dadgummit.

Do be sure to read the Times piece, including the slide show (!) and the step-by-step path the recipe took to internet notoriety. Five thousand calories, 500 grams of fat and 390,000+ page views. That's some pig.