Twin Cities Bacon Takedown – The Process
Step 1: Buy Meat. 15 lbs. of bacon & 10 pounds of ground beef. Done.
Step 2: Wrap bacon around meat and cook it at 400F. Done.
(we also made a glaze for these, but I can’t remember how I made it- exactly)
Step 3: Serve at the Twin Cities Bacon Takedown and Enjoy!
Thank you to everyone who stopped by #9 – Bacon Wrapped Meatballs, with a sweat(ed) sweet and sour glaze. Full recipe: http://www.baconscotch.info/?p=879 – FYI – the only thing I changed with this recipe was that we baked the meatballs at 400F, instead of pan frying them. Worked much better, with less mess.
Thank you to Matt Tim’s for inviting us to the Takedown. Matt’s website: http://www.matttimms.com/