Tag Archives: bacon

Bacon Wrapped BBQ Meatloaf Stuffed with Cheese

Ingredients

Meatloaf

1 lb ground beef
1 egg
2 Tbsp bbq sauce
1/4 c dry seasoned bread crumbs
1 1/2 tsp Parmesan cheese, grated
1/2 tsp garlic powder
1/8 tsp sea salt, optional
2 cloves garlic zested or minced
1/4 tsp rounded, dry mustard
1/4 tsp rounded, oregano
1/4 tsp rounded, basil
1/4 tsp rounded, black pepper fresh ground
2-3 green onions, white and green part, chopped finely
1/2 small green bell pepper, small dice
1 c shredded sharp cheddar cheese (reserve 1/4c for on top)

Topping

3 slice bacon cut in half (6 smaller slices total)
2 Tbsp bbq sauce
1 Tbsp rounded, light brown sugar not packed

Directions

Preheat oven to 375 F. Get out a 9×13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.

Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix.

Grab the rest of the ingredients, this will go quickly so the “loaf” holds its shape.

Take the hamburger and add this to the bowl, quickly mix together with clean hands, forget the spoon.

Place 1/2 of the hamburger mix in the center of your pan. Make a “well” with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.

Add the second half of the hamburger on top and press it together and shape like a log.

Lay the bacon strips on top of the loaf.

Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)

After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don’t want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.
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BBQ Bacon Wrapped Cheese Stuffed Hot Dogs

Ingredients

8 hot dogs
8 slices of gouda cheese
16 slices bacon, pre-cooked
1/2 cup BBQ sauce
8 hot dog buns, toasted

Directions

Preheat grill to low.

Slice each hot dog lengthwise down the middle, but not all the way through. Fill the pocket with cheese. Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon. Secure bacon with toothpicks.

Baste with your favorite BBQ sauce. Grill on all four sides starting with the cheese facing down. Grill until bacon is crisp, the hot dog is sweating and the cheese is melted.
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Green Chile Pork Fatty


Servings: 6 people

Ingredients

10 slices bacon
1 pound pork sausage
1 4.5 oz can green chiles
2 teaspoons taco seasoning
1/4 cup green enchilada sauce for basting

For the filling:

8 oz cream cheese softened
1/4 cup sour cream
1 4.5 oz can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning

Garnish

queso fresco optional
lime wedges optional

Instructions

On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5×5 pattern, overlapping each piece.

In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don’t overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.

Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.

Author’s notes:
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below.
Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.

Bacon Weave

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Bacon Cheeseburger Rigatoni


Yield: 4 – 5 servings

Ingredients

2 tablespoons olive oil
1/2 cup diced onion
2 garlic cloves, minced
coarse salt and fresh ground pepper
1 pound ground beef
1 + 1/2 cups tomato sauce
3/4 cup barbecue sauce
1 tablespoon red wine vinegar
1/2 cup diced pickles
1 diced tomato, seeds removed
8 ounces rigatoni
1 cup shredded smoked or sharp cheddar cheese
3 slices bacon, cooked crisp and crumbled

Instructions

In a large skillet heat oil over medium – low heat and add the onion, garlic and a pinch or two of salt and pepper, cook until onion are translucent.

Turn heat up to medium and add ground beef, season it with salt and pepper and break it apart as it cooks.

Meanwhile cook rigatoni according to package directions in plenty of salted water to al dente.

Preheat oven to 400 degrees F. and grease a 9 x 13-inch casserole pan.

When the ground beef is cooked through remove from heat. Drain off the grease.

Stir in both sauces, the vinegar, 1/2 the pickles, 1/2 the tomatoes, the pasta and 3/4 cup of the cheese.

Spoon the mixture into the casserole pan and sprinkle the top with the remaining cheese, pickles and tomatoes.

Bake until bubbly 20 – 25 minutes. To serve garnish the top with the crumbled bacon.
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Bacon Cheddar Ranch Pinwheels

Ingredients

8 oz. cream cheese, softened
1/4 c. ranch dressing
1/2 c. finely shredded cheddar cheese
6 pieces bacon, cooked and chopped
1 Tbsp. minced chives
flour tortillas (6 small or 3 large)

Instructions

In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.

Stir in cheddar cheese, bacon, and chives.

Spread in a generous layer over tortillas.

Roll tortillas tightly and slice into 1 inch pieces.
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Slow Cooker Cheesy Bacon Ranch Potatoes

Ingredients

6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives

Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.

Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.

Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.

Serve immediately, garnished with chives.
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Country Ranch Green Beans ‘n Potatoes with Bacon

Ingredients

1/2 stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, 1/2-3/4 inch dice
1/4 tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
1/2 tsp. finely minced garlic
1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

Instructions

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix. Stir in well.

Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.

Add pepper to taste. Add salt only if desired.

* Ranch Mixes are salty
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