Regular cake Swiss Rolls are lame. So Epic Meal Time took things in to their own hands and created these gigantic meat swiss rolls instead. Take THAT dessert. 

(jk, i love swiss cake rolls, but meat are definitely more awesome) 

5 very important words: THE RETURN OF MUSCLES GLASSES

You should watch the latest Epic Meal Time immediately.

I don’t want to start any controversy, but I’m pretty sure I invented the platetopper.

Also, vote please!

Fun Fact: Epic Meal Time has gone through 28,432 pigs.

Just one of the delicious tidbits you’ll find out in this week’s BBQ Pie episode the boys created from SXSW.

Seriously though, I don’t think I have ever wanted to eat something made by Epic Meal Time more than I want to eat this Tex Mex lasagna. Now to figure out how to replicate it at my house..

Super jealous of this hangout! Jay Adelson and Harley Morenstein in Austin at SXSW this week.

Super jealous of this hangout! Jay Adelson and Harley Morenstein in Austin at SXSW this week.

Two words: Ham Pigs. 

Just watch this Epic Meal Time and it will all make sense. 

thedailywhat:

Cake Turducken of the Day: Humorist Charles Phoenix’s time-honored contribution to the culinary arts — The Cherpumple (CHERry, PUMpkin, and apPLE pies stuffed inside a cake) — as interpreted by professional pastery chef David Lowery.
He says:

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken.

[neatorama.]

Well… not QUITE as crazy as the Turbaconepicentipede but still sounds pretty awesome. Plus, Cherpumple is a fantastic word.

thedailywhat:

Cake Turducken of the Day: Humorist Charles Phoenix’s time-honored contribution to the culinary arts — The Cherpumple (CHERry, PUMpkin, and apPLE pies stuffed inside a cake) — as interpreted by professional pastery chef David Lowery.

He says:

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken.

[neatorama.]

Well… not QUITE as crazy as the Turbaconepicentipede but still sounds pretty awesome. Plus, Cherpumple is a fantastic word.

(Source: , via thedailywhat)

Hey there Tumblr! Welcome to our first post EVER. Very big deal. I’m Jessica and you’ll be hearing a lot from me and the rest of the Revision3 crew. I figured I would start off with one of my favorite Revision3 shows: Epic Meal Time. Because it’s delicious and it’s almost dinner time. Enjoy!

(Source: revision3.com)