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By Root 83 0

pepper to a large bowl. Gradually stir in light beer with a whisk. Beat the batter until it’s smooth, and set aside. Bake at 350° F the four thick-cut strips of bacon and a package of bacon bits in an all-malt porter of your choosing. Then soak two tortillas in the porter and let dry. Add porter into the beer batter as well. In a large bowl, mix shredded beef with black beans, rice, chilies, cumin, ground cloves, oregano, thyme, and onion. Then add corn and cheese. Pour the second bottle of all-malt porter directly into the mixture, along with the bacon bits. On a flat surface, put a generous amount of filling onto a tortilla. Wrap it up and then wrap strips of bacon around it. Beer-batter the Bacon Beerito and deep-fry until golden.

Bacon Apple Pie

Recipe by Phoebe Owens and Michael Crozier

9-inch piecrust

5–6 medium or large tart apples, cored and sliced

¼ cup dark brown sugar

1 tsp nutmeg

½ tbsp cinnamon

2½ tbsp cornstarch

1 tbsp scotch

½ cup real maple syrup

6–8 slices bacon

Preheat oven to 350°F. Spread the piecrust on a pan and leave the overhanging edges. Mix the apple slices, brown sugar, nutmeg, cloves, cinnamon, cornstarch, and scotch. Spread over piecrust. Pour the maple syrup evenly over the apples. Arrange the strips of bacon over the top of the piecrust in a lattice, then fold the edges of the piecrust over the bacon and crimp. Bake for 60 minutes, or until the bacon on top is nicely crisp and the crust is browned.

Bacon Chocolate Chip Cookies

Recipe by Maggie Fritz-Morkin

5–8 bacon strips

½ cup butter

½ cup brown sugar

¼ cup white sugar

½ tsp vanilla

1 egg

½ tsp sea salt

¾ tsp baking soda

1½ cups plus 2 tbsp flour

2/3 cup milk chocolate bits

Preheat oven to 375°F. Fry strips of bacon (equivalent to ½ cup chopped) until very crispy. Chop into bits. In a mixer, mix butter, brown sugar, and white sugar into a cream. Mix in the vanilla and the egg. Add the sea salt, baking soda, and flour. Stir in the milk chocolate bits and bits of bacon. Put 1-inch balls of dough on a greased cookie sheet and bake for 10 minutes.

Bacon Explosion Wellington

2 lbs thick-cut bacon

1 jar barbecue seasoning

2 lbs Italian sausage

1 jar barbecue sauce

1 sheet puff pastry, frozen store-bought (11 × 17 inches)

1 egg, beaten with a splash of water

Create a 5 × 5 tight bacon weave. Add barbecue seasoning on top of the bacon weave. Layer the Italian sausage directly on top of the bacon weave. Spread the sausage evenly to the outer edges of the bacon weave. Fry the remaining bacon slices, then chop into bite-size pieces and place on top of the sausage. Add a layer of barbecue sauce and seasoning over the bacon pieces. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backward—rolling all layers but the weave. Once the sausage is fully rolled, pinch together the seams and ends to seal. Roll the sausage forward, completely wrapping it in the bacon weave with the seam facing down. Spread a thick layer of puff pastry onto a cookie sheet covered with parchment paper. Place the bacon explosion in the center and wrap dough up and over the bacon explosion. Trim excess dough and seal with the egg wash, using a pastry brush. Turn the Bacon Explosion Wellington over and cover with the egg wash. Place a thermometer into the thickest part of the meat. Bake in a roasting pan at 375°F for 1 hour, or until the internal temperature reads 165°F and the outer layer is golden brown.

Bacon Burger Dog

Recipe by Texas Burger Guy

6–8 oz ground beef

1 hot dog

2 bacon strips

4–5 slices of American cheese

1 roll

Ketchup and/or mustard

Spread ground beef flat in the shape of a square, slightly shorter than a hot dog. Layer slices of cheese across ground beef. Place a hot dog on the beef and roll it up. Press the beef together so the hot dog is completely wrapped up, leaving the ends of the dog sticking out. Wrap the burger-dog combo in two strips of bacon. Grill for 20 to 30 minutes over medium heat. Place the burger dog on a roll and top with