No real recipe, just copy what you see. Ground meat, 3 weiners per turtle (one doen the middle, two halved for feet), wrap in raw bacon (4-8 strips), and grill until the ground meat and bacon are cooked.
Replace the sad weiner with a glorious sausage, update the ground meat with jalapenos, minced onions and cheese and this become S-tier food for cookouts, tailgate parties, backyard barbecues and pubs.
Ground beef is good medium-rare (if it’s good beef to begin with sausage is usually pork based and needs to be fully cooked to kill tape worms I think.
Not really. Ground meats with shit in them with casings (sausage) will cook roughly the same as other ground meats with shit in them without casings. (Patties) Very similar.
Gonna have to go with a cheese with peppers in it. Maybe just pour diced jalapenos over the top and lay a melty cheese over it like muenster so it traps the flavor.
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it's perfectly fine.
I really can't imagine that the hot dog doesnt curl back as the protein tightens on the bottom cooking first, making this just flop apart in the grill.
When you looked up this recipe, was there an age verification prompt?
Lol, at first I thought you were responding to my borscht recipe..... I was so confused.
What about the potato soup girl?
I looked it up.... I saw a cast iron skillet and cast iron press .... Can't help myself, GOTTA do it, come what may
Hopefully you won't show up on some federal registry.
I dunno, looks like a Hotdurger to me.
Our judges would also accept Hambog
BAH HAMBOG!
That's cool, but have you made bacon turtle burgers before?
Show us more.
Can't, they got ate.
Needs its own recipe post
No real recipe, just copy what you see. Ground meat, 3 weiners per turtle (one doen the middle, two halved for feet), wrap in raw bacon (4-8 strips), and grill until the ground meat and bacon are cooked.
Ok so I DO waffle stomp some burger meat over my star of David dog before I baconate it
I can't imagine these cooking through properly.
Yet, they did. I'd definitely use a lower heat than normal, but they cooked through just fine. Watch out for the bacon grease flaming up, of course.
The bacon wasn't chewy and/or undercooked?
Nope. That would have been a failure.
Do them in the oven if you prefer, just make sure they're on a rack so they're not stewing in their own juices.
I'd try one. If they are from the bbq and smoked i'd probably take two.
(What worries me is the lack of jalopenos in there)
Replace the sad weiner with a glorious sausage, update the ground meat with jalapenos, minced onions and cheese and this become S-tier food for cookouts, tailgate parties, backyard barbecues and pubs.
Wrap them in bacon to become king of the party
Stop flirting with me.
Glorious sausage would end up undercooked then the burgers were right, or the burger would be overcooked when the sausage was done.
I mean... Aren't both of those things just ground meat anyway? One's in a tube, one is free-form.
Ground beef is good medium-rare (if it’s good beef to begin with sausage is usually pork based and needs to be fully cooked to kill tape worms I think.
Not really. Ground meats with shit in them with casings (sausage) will cook roughly the same as other ground meats with shit in them without casings. (Patties) Very similar.
Unless you like burgers medium-rare.
Some people just suck the joy out of everything. ;)
Gonna have to go with a cheese with peppers in it. Maybe just pour diced jalapenos over the top and lay a melty cheese over it like muenster so it traps the flavor.
Add a jalapeno iris stuffed with a cream cheese pupil right in the middle of those bad boys. Got yourself an evil eye hamdog
I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat... Or at least you shouldnt want it.
Smoked shotgun shells will change your mind
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it's perfectly fine.
It'll dry out the beef something bad, though.
I think this would really benefit from a lone pea placed just at the apex of each one.
But pea is stored in the balls
Good, I don't need to go to the store to get more!
Well yeah but you only store it there until it's used obviously
Whats wrong honey? You haven't fucked your hamdogger
Burgussy’s.
This is abhorrent, yet I'm intrigued.
I should call her…
It's stupid but I've seen stupider.
See my comment with bacon turtle burgers.
I really can't imagine that the hot dog doesnt curl back as the protein tightens on the bottom cooking first, making this just flop apart in the grill.
Tsuchinoko
This looks like something my cat would like
Sausage pide.
thats probably fine
So much grease!
And yet not enough.
no.