I was flipping through channels, vaguely looking for porn or at least something worth watching, when I happened to catch a glimpse of some guys in shiny outfits and chef hats. It seemed like the best thing on, and it was just starting. I had seen a few episodes of Steel Cook before, and it was always good entertainment. I flipped back to it and realized that the secret ingredient hadn't even been revealed yet, they were still talking about the show and listing people's names and stuff.
They got through the usual drabble about guest judges and Steel Cooks. Then the flamboyant host announced the secret ingredient. Pulling off a huge lid, he declared, "Longpig!" Four live, naked boys were revealed in a rush of steam, hogtied and squirming.
This...was interesting. I mean, I knew they used some unusual ingredients, but this one was definitely the best one yet. I had found something interesting to watch, and porn. Nice.
The two competing chefs went up to choose their longpigs. They felt the boy’s muscles, then lifted them onto their carts, taking them back to their areas.
The boys all sport wide eyes and hard cocks--they're clearly not completely unhappy to be there.
The usual actress guest judge is asked if she feels sorry for the longpigs, and she replied that she did at first, but she's getting used to it and is very excited to see and taste what the chefs come up with.
The Steel Cook put one boy to bathe in a huge bowl of cola, the other boy he ushered to the counter, putting his chin on the edge of it and snapping the boy's neck.
The boy in the cola lies passively in his sweet, sticky bath, a little smile on his face.
The judges speculate as to why the boy has been put in cola, and they discuss how all the longpigs have been thoroughly cleaned, inside and out, and shaved all over, to prepare them for being cooked in whatever way the chefs choose for them.
The Steel Cook lifts the dead boy onto the counter, tossing his soft young body up like the meat it now is. He produces a serrated knife, and begins sawing the longpig’s ribs, careful to avoid piercing his organs. He removes the ribs as a whole, cracking them into two sections once they’re free.
The judges nod approvingly, observing that it looks like he’ll be using the ribs of this longpig.
The challenger, meanwhile, has obviously decided to go for the most dramatic dish he can. He produces a long, aluminum spit, rounded at one end, and has an assistant hold one of his chosen longpigs in position as he readies the spit above the boy’s quivering ass.
The longpig is straining to look over his shoulder, cock dripping onto the counter. The assistant finally grabs the boy’s head, turning it back to face the front for when the spit reaches his front.
The judges hold their collective breath as the challenger oils the smooth end of the spit, resting it on the boy’s opening for just a moment before beginning to slowly, slowly slide it in.
The boy groans and bucks against the massive metal object penetrating him; the assistant is clearly using quite a bit of force to keep him still.
One of the judges notes that it was very thoughtful of the challenger to tie the boy with kitchen twine ahead of time, to keep him from struggling too much.
The spit continues to push deeper into the longpig, the boy’s breath coming in sharp, staccato pants as he struggles, but his cock is still very erect. Finally, it’s clear that the spit is past the point of any object the boy could possibly have inserted into himself before. He’s struggling at the twine holding his wrists, and the assistant, laughing, undoes them. The boy’s hand instantly goes to his cock, stroking out a rhythm in time to the steady, relentless pushing of the spit. The assistant continues holding the longpig’s head and other hand. There is a bulge running along the longpig’s belly, and the audience can see the spit’s progress through his body.
A voice explains that this is very difficult, and requires a lot of skill and practice for a chef to attempt: being able to live roast a longpig. The challenger is clearly focused on his task, guiding the spit through the still-living boy to avoid any organs that will kill him too quickly, before he’s put in the oven.
The smooth, rounded line that can been seen moving through the boy slowly moves up, until the audience can see the bulge starting in the boy’s throat. The challenger and the assistant exchange glances, and the assistant adjusts the boy’s head and neck until the chef nods, satisfied. With one final push, the spit emerges through the boy’s mouth. The longpig cums on the counter, gasping around the spit filling him from end to end.
The assistant ties the boy’s wrists and ankles to the spit, and the two of them take the spitted longpig to a giant rotisserie oven.
The judges wonder aloud to each other how long the longpig will last alive as they watch him squirm and writhe in the heat.
The Steel Cook, meanwhile, is finishing up his longpig ribs, having rubbed them with salt, oil, and a little garlic.
A man explains that, having talked to the Steel Cook before the show began, he had been told that the Cook wanted to use very little seasoning, so that the meat’s natural flavour wouldn’t be overpowered.
The Steel Cook sets the ribs on an open-flame barbeque, watching them for only a moment before hurrying to continue with his other dish.
The scene pans back to the challenger, who is holding a cleaver over his second longpig’s leg, while his assistant holds the boy steady. Once the leg is removed, the assistant quickly makes sure the boy won’t bleed to death, and the challenger strips most of the meat off of the bone. He then chops the bone into smaller pieces, and tosses the pieces into a pot with a small amount of boiling water. He adds a little fat from the boy’s legs, some onions that he’s chopped, and a little salt and pepper, leaving the mixture to simmer into broth.
The judges murmur appreciatively, one of them suspecting that the chef will add very little to the broth once it’s done, allowing them a very pure taste.
The challenger repeats the process with the boy’s other leg, also cutting his brisket off. The chef removes the skin from the leg and the meat from the bone, tossing skin and bone into another pot, with the skin from the brisket.
The announcer explains to the audience that the challenger is making gelatin for a desert. The longpig, now missing both legs from mid-thigh, is propped out of the way, given a glass of water.
The Steel Cook, after checking on the progress of his spit-roasting longpig, removes the one who had been marinating in cola. During the time spent with the challenger, a boy-sized roasting pan has been filled with vegetables. The chef pours sake over the longpig, using a small butane torch to ignite the liquid. The alcohol burns off quickly, but the boy is a little seared to seal his juices in better during roasting. The Steel Cook hustles the longpig into the roasting pan, quickly rubbing his skin with cold butter. The boy squirms at the sensation, but holds still as his wrists and ankles are bound with twine. The chef produces a prepared bowl of stuffing, and the announcer reveals that it contains bread crumbs, apple, celery, onion and chestnut pieces. The chef stuffs the boy, seeming not to notice the longpig’s writhing and rubbing his swollen cock on the vegetables. The chef packs the boy’s guts with fistful after fistful, until there is a noticeable bulge in the longpig’s middle. Slowly, the Steel Cook can fit less and less of his arm in the boy--while he had begun just past the elbow, he can now reach only to the middle of his forearm. When he can only fit his fist inside, he pushes the bowl of stuffing aside. Grabbing an entire, peeled white onion, he shoves it inside the boy’s stretched opening to keep the stuffing contained. He follows this with four whole, peeled parsnips, using the roots to push everything even further inside, until only the rounded ends are poking out of the longpig. Finally, the chef breaks the boy’s jaw and shoves the traditional apple into his mouth.
Then, the Steel Cook uses an assistant to help him place the pan in the oven.
The announcer explains that, while a lid would typically be used, the Steel Cook has decided against using one so the audience can watch the longpig roast. At one point, it is very clear, even through the glass of the oven, that the boy has ejaculated, then he is still in the roasting pan.
Meanwhile, the challenger has finished his gelatin and set it into molds to cool, topping each with a cherry blossom set into the gel. While they’re setting, the chef returns to his legless longpig. Seizing the boy’s cock, the chef jerks him off into a steel mixing bowl. When the boy comes, rather a large quantity, the chef nods dismissively to his assistant. The assistant takes a long, wickedly sharp knife, and slits the boy’s beautiful throat, catching the blood in another dish, before allowing the carcass to fall onto the counter.
The chef adds a little of the blood to the semen, along with a little sugar, and allows the mixture to cool. When it’s slightly below room temperature, he drizzles the sauce over his gelatin.
There’s a commercial break, and it occurs to me that there must have been others, but it had, ah, escaped my notice. I had gone and got a butt plug during one of them, and was happily riding it on my couch as I kept watching. I had been carefully edging, keeping myself from cumming as long as possible, wanting this to last. Now they’re presenting the dishes.
Before presenting his broth, the challenger slices slivers of soft meat off the cock of his legless longpig, fries the bits lightly in oil, and sprinkles them into the liquid.
The spit roasted boy is presented on a special stand, and he can be rotated, allowing all the choicest bits of meat to be sliced off.
The molded gelatin, flowers just visible under the pinkish sauce, is served with more cherry blossoms sprinkled around.
The Steel Cook presents his two simpler, more traditional--but just as delicious!--looking dishes, as well.
The pot roasted boy is left in his pan, perfectly golden brown, surrounded by his nest of vegetables. I imagine what he would smell like, my mouth watering as much as my cock.
The ribs, beautifully charred, are laid on a platter surrounded by seasonal vegetables.
I’ve never wanted to eat something so badly. At this point, I don’t really care who wins, and I finally let myself cum. For a moment, I’m afraid I’m going to black out, it’s so good. I finally recover, shivering and holding myself on the couch, before clicking off the TV before the credits. I’m definitely going to have to YouTube this later. Maybe a few days later.
