
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
I’ve been wanting to come up with a new hot dog post for a while. They’re such a fun summer grilling snack, not to mention a great way to cater for a crowd. I’d already made these pretzel bun dogs with beer cheese sauce, and was brainstorming other fun combos.
I liked the idea of bacon-wrapped dawgs, but reckoned it was just a little too simple. So I used that as a jumping off point, and wondered what else I could use in place of a pre-cooked wiener. Finally, after much crazy scribbling in my recipe notebook, I came up with an idea that I wasn’t exactly positive would work, but I was gonna give it a helluva shot.
As I started to think about how it would work, I realised I had effectively dreamed up a single-portion version of the famed Bacon Explosion. Also known as the BBQ Fatty, it’s basically a giant meatloaf of sausage, often stuffed with cheese that’s wrapped in a huge blanket of bacon weave, then smoked until done. My version? Similar, but faster! Yup, these babies are ready in about 15-20 minutes, because they’re grilled, not smoked.
Basically, you form a thin rectangle of breakfast sausage on a board, then place a layer of cheese in the middle, before pinching both sides together and sealing the cheese in, and finally wrapping the whole thing in bacon. I used fontina for the cheese, but you can use any kind of cheese that melts well – asiago, cheddar, gruyere or even good ol’ Monterey jack.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.