2014 Great Baltimore Meat Up Challenge [Pictures]
Enter b's second carnivorous challenge -- if you dare.
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The Meat Sweats( Kim Hairston / Baltimore Sun / April 21, 2014 )
Waiting for an overly meaty delectable dish? Bluegrass Tavern has the one for you.
Chef Timothy Dyson (pictured) adds to his already meaty menu of rabbit, lamb and duck with the Meat Sweats. This entree features housemade venison bacon basa, topped with bacon, pulled woodland pork, kitchen sink relish and foie gras wiz, all on a soft roll.
"We were trying to go for an over-the-top meat dish, meat overload kind of thing," Dyson said. "I believe in most cases as long as you use the right techniques you can work any meat together." And that he did. The relish went together with the pork wonderfully and the pork was a nice touch on the sausage, which includes a hidden surprise: a little bit of bacon inside of it. And if all that meat wasn't enough to stuff you, the handcut fries and homemade ketchup are a little bit of heaven in your day. -- Cassidy Sterling