Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.
We go full-blown pork when both Matts break out their dream preparations: a quadruple-cut bacon slab butterflied and wrapped around a Dawg, and a buttermilk-brined deep fried Ossabaw pork chop with homemade honeycrisp-cabbage-kraut. Only ham would make this magical animal any better but we have to settle for tummy-settling dark chocolate mousse truffles and toasted coconut stout. We then get excited for the new stage and upcoming events before describing our perfect last meal (no ordering loop holes).