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More?
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See What the Dog Thinks
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Snap! Snarf!
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Yep, these are good. Enjoy, and
please let us know how it goes!
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Uploaded on Nov 8, 2009
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If you're doing it right, your
dog will be frothingly anxious
to try one. Here's Misty the
Wonder ...
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Uploaded on Nov 8, 2009
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Like a steel trap, she is.
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Uploaded on Nov 8, 2009
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After Six Minutes
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Separate Any Stuck-Together Ones
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After Five Minutes
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These look good. Pull them off
the plate to cool faster. Make
sure your dog is in the ...
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Uploaded on Nov 8, 2009
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Gently lift, separate, and
rearrange on the plate. They are
pretty dry now and shouldn't
stick ...
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Uploaded on Nov 8, 2009
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These are almost done, but I'm
noticing that they are sticking
because I put them on the plate
too ...
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Uploaded on Nov 8, 2009
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After Four Minutes
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After Two Minutes
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Two Minutes at High Power
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Aha, they're starting to crisp
up. Give them one more minute;
it might be enough, depending on
your ...
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Uploaded on Nov 8, 2009
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Did the microwave go
"ding?" Tell your dog
"Let's go check on the
treats!" and ...
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Uploaded on Nov 8, 2009
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The paper towel is to hold down
any splatters. If you're using
chicken, there won't be any.
Don't ...
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Uploaded on Nov 8, 2009
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Arrange in a Single Layer
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Slice Thinly
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Start with Two Chicken Dogs
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You're going to nuke them until
they're petrified. Try not to
let the pieces touch too much;
you'll ...
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Uploaded on Nov 8, 2009
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You want uniform slices here,
about the thickness of a
quarter. I use a knife intended
for slicing ...
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Uploaded on Nov 8, 2009
0 comments
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Chicken seems to have the least
amount of grease and the best
structural integrity when
finished.
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Uploaded on Nov 8, 2009
0 comments
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Nomnomnom!
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One whole lamb, ready to cook.
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Fire! Fire! Fire!
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Uploaded on Nov 8, 2009
0 comments
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Uploaded on Nov 8, 2009
0 comments
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Uploaded on Nov 8, 2009
0 comments
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Cabrito y cerveca
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A volunteer from the audience.
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Lamb and goat
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Uploaded on Nov 8, 2009
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Turned out she'd been a butcher
for many years, but still ...
the juxtaposition of
animal-print ...
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Uploaded on Nov 8, 2009
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I've had days like this....
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Uploaded on Nov 8, 2009
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