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Twin Cities Bacon Takedown – The Process

Monday, July 19, 2010 Review by Brian
Twin Cities Bacon Takedown!

Twin Cities Bacon Takedown!

Step 1: Buy Meat. 15 lbs. of bacon & 10 pounds of ground beef. Done.

Twin Cities Bacon Takedown

Twin Cities Bacon Takedown

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)

brians_back_wrapped_meatballs

Twin Cities Bacon Takedown

Twin Cities Bacon Takedown

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/