How to make a giant BACON WEAVE SANDWICH Get Bacon In Every Bite


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Stovetop: Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly. Oven: Arrange bacon in single layer in shallow baking dish. Bake at 375 degrees F. For 12 to 17 minutes until browned and crisp. Microwave: Arrange slices in single layer between paper towels in microwave-safe dish.


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A food truck famous for its giant bacon-wrapped burrito has opened a brick-and-mortar restaurant on Tucson's south side. Only a mile separates Percheron Mexican Grill 's food truck at 4860 S.


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How to make a giant BACON WEAVE SANDWICH Get Bacon In Every Bite

Refrigerate leftovers immediately or discard. Cooking Instructions: Pan fry-place bacon slices in a single layer in an unheated skillet. Cook over medium heat, turning occasionally. 5-6 minutes until brown and crisp. Drain on paper towels. For food safety, cook to an internal temperature of 165 degrees F as measured with a food thermometer.


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Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs. Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so.


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Wrap 2 slices of bacon around each meatball, securing with toothpicks if needed. Place the bacon-wrapped meatballs on a baking sheet and brush with barbecue sauce. Bake for 20-25 minutes or until the bacon is crispy and the meatballs are cooked through. Remove from the oven and let cool for a few minutes before serving.


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Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.


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A food truck famous for its giant bacon-wrapped burrito has opened a brick-and-mortar restaurant on Tucson's south side. Only a mile separates Percheron Mexican Grill 's food truck at 4860 S. 12th Ave. from the new 3,600-square-foot Percheron Mexican Grill restaurant at 444 W. Ajo Way, but owner Diego Valencia's philosophy for the twin.