Burger King's Bacon Sundae: An Erection on Top
You got to hand it to Miami-based Burger King, The executives have some weird ideas broiling in their brains, Take the Burger King Bacon Sundae, which is being tested in select restaurants in Nashville.
The new dessert item is a cup of soft-serve vanilla ice cream drizzled in hot fudge sauce and topped with chunks of (cooked) bacon, Best is the single strip of bacon sticking out like an erection on the Statue of Liberty, Cost: $2.49. America, fuck yeah!
Burger King wasn't too forthcoming -- as usual -- with a media request regarding the new ice cream dessert.
"As part of Burger King Corp.'s normal course of business, the company is currently testing menu items in a small sampling of U.S. restaurants located in the Nashville, TN area. The brand does not have plans to expand the test results to additional markets at this time," read the statement given to Short Order.
That statement is the usual mumbo jumbo they give to news outlets trying to get any sort of information, but the sundae now appears to be part of a planned menu overhaul.
But maybe the execs aren't so crazy after all. Bacon seems to be the word these days. Denny's had a maple bacon sundae one year ago for a "Baconalia" Festival that had included vanilla ice cream slathered in maple-flavored syrup and sprinkled with bacon bits.
Jack in the Box recently debuted a limited-edition bacon milkshake last February, a debauched dessert that fills arteries with bacon grease and greases sphincters at the same time--all with a cherry on top.
Living in America is guaranteed death from eating something. Pick your pathology: obesity, cancer or diabetes. So you might as well drive to Nashville and drop your panties in lust over this new BK bacon sundae.
Other menu items being tested by Burger King in the Nashville market are pulled pork sandwiches and sweet potato fries--Southern food, go figure.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.