I ran across this on Serious Eats and just had to pass it on.  While I don't think the burger in the photo is actually the one that came out of the can (surprise, surprise), this is a real product: Cheeseburger In A Can. As the post tells us, it's marketed to German campers and the like. You can buy it here if you'd like to - not sure why you'd like to, but...

Now I guess the question is whether this is better (or worse) than the Tailpipe Burger.

Okay, I'm not making this up.Some Iranian designers came up with this idea - you attach the device to your tailpipe, stuff in some ground beef, close it up and drive on. By the time you get to your destination you'll have a finished burger ready for you.They claim the exhaust never touches the burger -the device uses the heat from it to cook the meat. They also claim it's a "green" way to cook since no propane, wood or other fuels are used to cook.

I found out about this on Trendhunter Magazine's site - it also has links to the dining design contest this was entered in.

This Week's Menu:- Duck Breast Salad- Grilled Duck- Duck Gumbo

A good friend spent Thanksgiving week in Arkansas duck hunting. I guess he had a good trip since he’s now asking about how many different ways I can suggest for him to cook duck. This weekend his plan is to throw a duck tailgate so I thought I’d make his menu this week’s tailgate menu.

Now I know most of you don’t have a refrigerator full of duck. While you used to have to hunt it or hunt for it at specialty grocers, you now can find duck all across the country at stores like Whole Foods and even many of the chain grocers like Harris Teeter and Kroger.

If you’re new to cooking duck I offer this tip: don’t overcook it. When prepared correctly it’s tender and won’t taste too gamey. When cooked too long it’s, well... not.

This Week's Recipes:- Pat's Cajun Fried Turkey- Broiled Turkey- Turkey Wraps

Of course, it’s Thanksgiving week so you know I’m going to toss out some turkey recipes… and the Turkey Wraps are a great way to make use of Turkey Day leftovers (you know you’re going to have some).

Happy Thanksgiving!

Pat’s Cajun Fried TurkeyChef Pat Mould10- to 12-pound fresh or thawed turkey.3 gallons of LouAna® Peanut Oil.Marinade of choice and injector.Propane or Electric Deep Fryer.Remove the giblets and neck. Inject marinade into the breast, thighs and legs-one ounce of marinade for every pound. This helps keep the turkey moist. Pat the turkey dry inside and out.

As we roll into Thanksgiving I keep hearing how cranberry is so 2006 and that pomegranate is the new cranberry. I wonder if that will change up many Thanksgiving feasts.Even if pomegranate can't break the Turkey Day cranberry tradition it is breaking into all sorts of recipes and products. One of those is PAMA. This is a pomegranate liqueur that's made from pomegranate juice (surprise, surprise), vodka and a tad of tequila.Of course you can't just drink a liqueur, you have to cook with it, too, right? I've started to play around with some the PAMA folks kindly sent me (I'll let you know what dishes I come up with) but they have several of their own recipes, of course. This baked bean recipe is a good one for a party... you can make it ahead, warm it up before your party, and feed a crowd.

Several weeks ago on The Ultimate Tailgater's 2 Minute Drill I demonstrated the Soda Club do-it-yourself soft drink maker. This nifty gadget comes with various flavor syrups so you can create your own carbonated soft drinks. You can watch the video to see how that works.

This Week's Menu:- Barbecue Chicken Pizza- Feta and Tomato Pizza- Grilled Pizza con Funghi e Fontina

This week we're talkin' pie. Pizza pie, to be specific. Monday was "National Pizza with the Works Except Anchovies Day." I guess the anchovy lobby wasn't strong enough. Regardless, to celebrate I've got a trio of pizzas for you to toss on the grill at your next tailgate or backyard party.

I love pizzas at tailgates because they cook fast, which means everyone can get one with their favorite toppings. They also meet the tailgate test of being able to be eaten with one hand while your other holds a drink.

This Week's Menu:- Beer Cheese Spread- Boston Baked Beans- Steak and Mushroom Sandwich- Peanut Butter Swirl Brownies

You may want to break out the champagne for this week's menu because we're celebrating. Each dish celebrates an event, day, or month... well, except for the Beer Cheese Spread. But it has beer in it, so we'll say we're celebrating cooking with beer just to keep the theme alive.

The others are legitimate celebrations.First we celebrate the Boston Red Sox’s World Championship with a Beantown original – Boston Baked Beans. I know, we should have celebrated this with last week’s menu (as a few folks e-mailed to scold me) but at least I’m catching up.

This Week's Menu:- Florida Honey Datil Wild American Shrimp Cocktail- Steak Jalapeno- Kickin' Corn on the Cob- Bulldog Tailgate Peach Cobbler

I spent last Saturday in Jacksonville, FL with 100,000 or so of my closest friends. Okay, so I knew just a few of them, but looking across the tailgate lots before the Florida – Georgia game it looked like a gathering of friends. Granted, there were two groups of friends – those in blue and those in red – but even in the rain you could see why they call this The World’s Largest Cocktail Party.

I spent today in Jacksonville, FL (in the rain) for The Ultimate Tailgate Chef Challgene tailgate event before the Florida-Georgia game (aka The World's Largest Outdoor Cocktail Party). Battling over the grill to see who has the best food and spirit were two teams of Florida students (it was origninally going to pit a Florida team against a Georgia team but at the last minute the Georgia team backed out).

The menus included bacon-wrapped kabobs, grilled marinated flank steak with a roasted corn and tomato salsa, oysters with blue and orange wasabi sauce (the Gators' colors), grilled pinapples, and more.

You can read more about the contest, the food, and the winners on The Ultimate Tailgater blog.