Recipes

@Joe-Hell Oh those look amazing! @sstory Do you want to post that recipe or a link to it?

@jonathon thanks so much!!! I like my homemade bacon although it’s a tad salty, so I may also try your injection cure method. We are all carnivores here #meatheals and we love our meats! so glad I found your website!

Sun-dried Tomato Basil Bread Learn about Baking Sun-dried Tomato Basil Bread with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Recipe Sundried Tomato Basil Bread With a breadmaker add these ingredients in this order: 1.5 Cups of lukewarm water 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces. 3 Tablespoons of Sugar or Honey 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt) 3.5 Cups of Bread flour 1 Full shaker of Sun-dried Tomato Basil Wing Shake 1/4 Cup of Nonfat Dry Milk 2 Teaspoons Yeast, active dry, instant or bread machine We selected the long cycle for this and it took about 4 hours for the bread to be done. We were not planning on doing a video or a post on this but it was just too good not to share! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Garlic Romano Chicken Wings Shop waltonsinc.com for Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Broil King Grills Walton's Sausage Stuffer

Stuffed Chicken Breast Learn how to make Broccoli and Cheese Stuffed Chicken Breast. Prep Time 30 Minutes Cook Time 15 Minutes Ingredients 4 oz Chicken Breast 1/4 Cup Broccoli 1/4 Cup Mozzarella Cheese 2 Teaspoons Parmesan Cheese Excaliburs Garlic Romano Seasoning Farmers Market Panko Bread Crumbs 1/2 Lemon Cooking Wine Non Stick Spray Nutrition Information 262 Calories, 9 grams fat, 32 grams protein, 9 grams carbohydrate Utensils Needed Tenderizing Mallet Sauteing Pan Instructions Chop your broccoli into very small pieces and saute it with olive oil and garlic for a few minutes. Once it is done sauteing add parmesan cheese to the pan and allow it to slightly melt with the broccoli, you can add some Garlic Romano Wing Shake at this point. Remove it from the heat source, let it cool and then place in a bowl with the mozzarella cheese and set aside. This will be our stuffing. In a separate bowl mix the juice of one lemon with 1/4 cup of white wine, in a bowl right next to that pour some of your Panko Bread Crumbs and set both bowls aside. Slice your chicken breast in half lengthwise and then pound it with a mallet until it is thin enough to be rolled. Take your Broccoli and cheese mix and place it in the middle of the flattened chicken breast. Grab the chicken breast from one end and begin to roll it up, keeping as much of the broccoli and cheese inside as possible. Dip the rolled up chicken breast into the lemon and wine mix and then into the breadcrumbs making sure you are coating all sides. Place on a baking sheet that has been sprayed with a non-stick spray. Process Pre-Heat Oven to 450°F and bake chicken until internal temperature reaches 165°, about 10-15 minutes. If desired, remove chicken at 160° sprinkle more Mozzarella on top and allow it to melt while chicken cooks to 165°. Remove from oven and serve hot! Watch WaltonsTV: Broccoli & Cheese Stuffed Chicken Breast Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Farmers Market Panko Breading Shop waltonsinc.com for Walton’s Processing Grinders Shop waltonsinc.com for Walton’s Sausage Stuffers

Dr. Pepper Saint Louis Ribs Learn how to make Dr. Pepper Saint Louis Style Ribs with Walton's TV and Meatgistics, watch the video, read the post and let us know if you have any questions. Prep Time 10 Minutes Cook Time 6 Hour Ingredients Spare Ribs 2 liter of Dr Pepper Cajun Seasoning and Rub Killer Chili Seasoning Utensils Needed Crock Pot or Slow Cooker Instructions The night before you put them in a slow cooker you want to rub them with whatever seasoning you are using, wrap them in plastic wrap or foil and let them sit in the cooler or refridgerator. This will help the meat pick up as much of the seasoning as possible before we cook them in Dr. Pepper. Since what we are doing is already a little weird I decided to choose some seasonings you wouldn’t normally associate with ribs. I was having a hard time deciding what seasonings to use until I remembered I had to cut the ribs in half to get them in a crockpot anyway so that made it a little easier. I wanted one that had a few different types of pepper in it so I chose the Cajun Seasoning and Rub. While I was trying to figure out the second one I was smelling some seasonings without looking what was on the label and I decided to use out Killer Chili Seasoning on the second half, I have no idea how this is going to be on ribs but we are about to find out! Process Unwrap your ribs and place in the slow cooker and then cover with the Dr Pepper. Cook for 6 hours or until the internal temperature is 190-200°. Cooking it to that temperature will allow the collagen and fat to render and it will give you a rib that should be fall off the bone tender. Watch WaltonsTV: Dr Pepper Ribs Shop waltonsinc.com for Dry Rubs Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Meat Lugs Walton's 50 lb Mixer PK 100 Pro Smoker Smokehouse

Pumpkin Bratwurst with Cheesecake See what happens when we inject cheesecake into a cooked Pumpkin Bratwurst! Watch the video, read the post and let us know if you have any questions. Prep Time 10 Minutes Cook Time 15 Minutes Ingredients Cheesecake Pumpkin Bratwurst Utensils Needed 1 oz Marinade Injector Instructions We already had the pumpkin bratwurst made, they were in our freezer so all we had to do was defrost them and cook them. If you want to make some pumpkin bratwurst follow the instructions the video below: How To Make Homemade Sausage & Brats Video Process Cook your Bratwursts until they are done. Remove the crust from the cream cheese and whip it until it is creamy. We found that the easiest way to load the syringe was by removing the plunger and filling it from the back. Then simply stick the needle down the middle of the bratwurst and depress the plunger as you slowly pull the injector out. Some of the cheesecake will get through the meat but should be caught by the casing. Eat it with or without a bun, I enjoyed it more without a bun! Watch WaltonsTV: Pumpkin Pie Cheesecake Bratwurst Shop waltonsinc.com for Pumpkin Pie Bratwurst Seasoning Shop waltonsinc.com for Marinade Injectors Shop waltonsinc.com for Collagen Sausage Casings Pumpkin Pie Flavored Bratwurst Seasoning 1 oz Marinade Injector

Dessert Turkey Learn how to make a delicious Dessert Turkey that will really impress your guests. After eating it though I don't think you would have any problem serving this as your main Turkey at a holiday meal! Prep Time 30 Minutes Cook Time 6.5 Hours Ingredients 15 lb Turkey 1 1/2 tablespoons butter 5 Granny Smith Apple Bread Crumbs Cinnamon Toast Shake Soluble Apple Cinnamon Utensils Needed Flexible Cutting Mats Injector Thermometer Sop Mop Instructions First we want to prepare the injection for our turkey. You can use either tap or distilled water but if you are using tap water it's not a bad idea to let it sit in an uncovered container overnight to let any chlorine or other chemicals evaporate out. The entire package of apple cinnamon soluble seasoning is just over 2.3 lb and is dissolved in a gallon of water for a 10% pump, so since a gallon weighs 8 lb and the seasoning is 2 that means this whole bag would be enough for a 100 lb of turkey. Since our Turkey weighs 15 lb we really only need 1.5 lb of the injection however we recommend you make more than what you need so we are going to double that and use whatever is left over as our base to marinate it overnight. We are going to use 3 lb of water and .87 lb of seasoning plus 2.4 oz Cold Phosphate (which helps increase water holding capacity to increase the juiciness of our smoked turkey), this will be just over double what we need. After we are done injecting we should have about 1.5 lb of our injection left so we will just add another 1.5 lb (or whatever we have left) of water to that to create our 50% strength cover solution. We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg, and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lb we want it to weigh at least 16.5 lb after injecting, thus hitting our 10% pump goal. Process The turkey marinated overnight and we added our stuffing to it. To make the stuffing we skinned and diced up 5 apples, softened a 1/2 stick of butter and added 3 cups of unseasoned breadcrumbs. Then we mixed it all together to make sure the butter was holding everything together. We stuffed the cavity of the turkey with that and now we are going to rub it with Cinnamon Toast Shake. We are going to rub it on both above and below the skin. If you have never rubbed under the skin of a turkey before you need to loosen the skin first. You can start at the neck or the cavity side, just start working your fingers between the skin and the meat until the skin begins to pull away. Be careful not to break the skin and make sure you separate all the skin around the breast. Now rub it under the skin with Cinnamon Toast Shake seasoning, and then coat the entire outside of the skin and you are ready to cook! Thermal Processing & Smoking Stage 1 - 120° F for 30 minutes Stage 2 - 135° F for 2.5 hours Stage 3 - 160° F for 30 minutes Stage 3 - 190° F until internal meat temp of 165° Watch WaltonsTV: How to make Homemade Dessert Turkey Shop waltonsinc.com for Grilleye Smart Thermometer Shop waltonsinc.com for Cinnamon Toast Rub

Flavor Blasted Stuffed Pork Loin Learn how to make this Walton's award winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with! Prep Time 30 Minutes Cook Time 2.5 Hours Ingredients 12-16 oz. of Pork loin Artichoke & Jalapeno Cream Cheese Garlic Romano Wing Shake Bacon Butter Flavored Seasoning & Marinade Sweet & Sassy Garlic Seasoning Utensils Needed Flexible Cutting Mats Tenderizing Mallet Roast Wrap Thermometer Instructions You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butchers twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature! Process First you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes. Next you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it is covering all of the ingredients. Next you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more and some want less, with as many tastes as we have going on in this recipe you don’t need to coat it liberally, a light sprinkle is better. Then to make sure the stuffed loin does not come unrolled you need to find a way to tie it, you can use butchers twin for this but we found it was much easier to use a Roast Wrap Netting. To use this you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most and the instructions that come with the wrap have an illustration that will make a lot more sense! Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210 degrees so it took us about 2 to 2.5 hours for it to cook but you can certainly cooks yours up to 275 if you dont want to wait that long! Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Tenderizing Mallet Shop waltonsinc.com for Butter Flavored Seasoning & Marinade Shop waltonsinc.com for Raost Wrap

Cranberry Balsamic Glazed Pork Loin Learn how to make a delicious glaze and injection for a pork loin that will really impress your guests. This is an easy recipe that takes a small amount of prep time and the glaze is very versatile, it will work for loins or chops! Prep Time 30 Minutes Cook Time 2.5 Hour Ingredients 16-20 oz Pork Tenderloin 1 1/2 tablespoons butter 1 Cup chopped Onion 1 Cup Low-salt Chicken Broth 2/3 cup of Cranberry Sauce 2 Tablespoon of Balsamic Vinegar 2 Tablespoon of Rosemary Basil & Thyme Utensils Needed Flexible Cutting Mats Injector Thermometer Sop Mop Instructions The beauty of this recipe is that it is super simple! You need to do a little prep work to make sure everything is timed correctly though. Get your Cranberry Sauce, Balsamic Vinegar, Onions, Rosemary Basil & Thyme and Butter ready to go. Just before cooking that inject your Pork Loin with your seasoning so it has a few minutes extra minutes to flavor the loin. Process Dissolve your Honey Chipotle in about 4-6 ounces of water. Insert the injector into the mixture and fill all the way up. Insert into and inject the pork being careful to keep as much of the seasoning inside as possible. Some will come back out the holes, this is okay and is expected. Once the mixture comes out any opening as soon as you inject or when you pull the injector out and most of what you injected comes back out that whole you know you are done. Melt your butter in a heavy skillet over medium heat. Add your chopped onion and your Rosemary Basil & Thyme seasoning and saute until the onion is soft, this should take 2-3 minutes over medium-high heat. Once onions are sauteed add the broth, cranberry sauce and balsamic vinegar until the cranberry sauce “melts”. If it seems a little watery for a glaze you can use some corn starch to thicken it up. Set glaze aside. Put your Pork on the grill and use your sop mop to coat the loin liberally on all sides, try to leave a little glaze to cover the loin after you take it off the grill. Cook at 210 until in the internal temperature is 145 degrees. One note here, with the sugar in our glaze it might take a little longer than normal to get that loin up to 145 as it forms a crust on the outside than can make the heat transfer to the center of the loin slower. Once the pork is done slice it and serve to your guests! With the minimal amount of work you had to do to make this dish you should be very happy with the results! Watch the results of what happened when I cooked this recipe in a competition against Austin in the video below! Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Grilleye Smart Thermometer Shop waltonsinc.com for Ultimate Steak & Roast Rub Shop waltonsinc.com for Sausage Stuffers

Stuffed Ribeye Steak - "Steak Sushi" Learn how to make Stuffed Ribeye - a.k.a. Steak Sushi. Take a tasty ribeye steak and transform it into a delicious meal by stuffing it with any other type of delicious foods, meat, cheese, or veggies. A simple recipe that can be adapted to fit any palate. If you thought that a ribeye couldn't get any better...then you would be wrong! Prep Time 30 Minutes Cook Time 1 Hour Ingredients 2 Ribeye Steaks Walton’s Ultimate Seasoning or Excalibur Steak & Roast Rub Butcher BBQ Steak House Grilling Oil 1 or 2 Bell Peppers 1 Small Onion 1 Zucchini Squash 8 oz Cheese Block 4 Roma Tomatoes Fresh Spinach Feta Cheese 2-3 Avacados Guacamole Mix Utensils Needed Flexible Cutting Mats Meat Tenderizer Mallet Steak Skewers 7" Granton Edge Santoku Slicing Knife 8" Granton Edge Slicing Knife Paring Knife Digital Waterproof Meat Thermometer Walton’s Can Cooler Glade Press & Seal or Other Plastic Wrap Instructions Basic instructions for making a stuffed ribeye are simple. Just take a ribeye steak and use a meat tenderizer mallet to pound it out flat. Layer your favorite ingredients, food, meats, cheeses, and veggies on top of the ribeye meat. Then roll the ribeye and contents into a log. Cook on the grill, smoker, or oven at about 300° F for about 1 hour (or until internal temp reaches 135° F). Slice and enjoy! Read below for the complete process and detailed instructions... Process The idea for making a stuffed ribeye came from a few different places. I had some leftover ribeyes that I wanted to do something different and unique with, and I had been talking about sushi when it was realized that I could probably make a meat and steak version of sushi. Substitute the rice for a flat, pounded out ribeye steak, fill it with a bunch of tasty treats, roll it up, grill it, and slice it into bite sized pieces, like sushi! Thus, “Steak Sushi” was created! The concept of it was great and it worked unbelievably well. However, by the time it was all said and done, I’d stuffed way too many other ingredients in it to be truly bite sized pieces. I made 2 stuffed ribeyes, with one kind of being bite sized, but the other one was pretty much the size of a stuffed pork loin. Still a great idea, and it turned into one of the most delicious tasting meals I’ve ever ate! So, let’s dive into it and walk you through the process on how to make your own “Steak Sushi”! First off, start by preheating your grill to about 300 to 400 degrees. I started at 375 for the first 15 minutes, then lowered the temp to 300 until it was finished, but if you start heating the grill hot while you do the rest of the prep work, you’ll save some time in the end. With the grill heating up, the first thing to do to prep the ribeye is place it on a cutting board and grab some plastic wrap and your meat tenderizer mallet. Place a sheet of plastic wrap (I use Glad Press N Seal because it’s a bit thicker than average plastic wrap) over the top of the ribeye and begin pounding on the meat with the mallet. Beef is a pretty tough meat, so if you’ve done this type of stuffed meat with a pork loin before, it will be a little tougher and require a bit of muscle and pounding to get the ribeye completely pounded out into a flat sheet. I kept going until the meat was about 3/8" thick or so. You could go a little thicker or thinner as long as you have enough surface area to add your ingredients and still roll it all back up. With the ribeye completely flattened out, you can begin to add a little bit of seasoning on the inside and start layering in all your ingredients. Your preferences may vary, but I used some chopped and diced onions and tomatoes, plus some sliced bell peppers, sliced zucchini squash, fresh spinach, and some hot habanero cheese! Whatever suites your taste, just pile it all in leaving an inch or two of space on the edge of the ribeye to allow you to roll it back up. With all the toppings loaded onto the ribeye, simply start on one end and roll the ingredients up in the steak until you’ve got a complete roll. The next step is to pin the steak to itself so it doesn’t unravel while you grill or smoke it. The easiest option I could think of was to use a package of steak skewers to hold the meat in place. Simply insert a steak skewer about every inch or two, and then wrap the edges of the steak roll back into itself and use another steak skewer to pin the edge back into the rest of the roll to keep any ingredients (specifically the cheese when it starts to melt) from coming out during cooking. To finish the prep before we start cooking, we need some seasoning to rub on the outside. Hands down, the two best seasonings for any type of steak is the Walton’s Ultimate Seasoning or Excalibur Steak & Roast Rub. Both are very, very similar and I will swap back and forth between either. There’s not a right or wrong reason for how much seasoning to use, but I like my food salty, so I have a tendency to get pretty liberal with it and really rub a ton of it on. Now the prep is all done. Your grill should be pre-heated by now, so just place them on the grill, grab a beer (that’s why the Walton’s Can Cooler was listed in the utensils needed!), sit back and relax for a few minutes while it starts cooking. Your cook time is going to greatly vary depending on how thick your stuffed ribeye roll ended up being. But, I started mine grilling at 375° F for about 15 minutes, then backed off the temp to 300° F for the remainder of the cooking. It took a little under an hour for the smaller stuffed ribeye, but the larger one took right at or just over 1 hour. What you will be looking for, is the internal temp of your additives and ingredients to be at least 135° and then the meat should be at least that, if not 140° to 145° F. About 30 minutes into the grilling process, I checked internal temps to see where I was at, and then I squeezed on some of the Butcher BBQ Steak House Grilling Oil. I was worried about a longer cook time on steak and drying it out, but thought the Butcher BBQ Grilling Oil would help keep it moist and flavorful…and I wasn’t wrong as the addition of the grilling oil was a fantastic decision! Once you hit the right internal temp, pull the stuffed ribeye steak rolls off and place them on a new and clean cutting mat. Let them sit for a just a few minutes and rest. You then need to remove and discard the metal steak skewers used to hold the steak roll together, then begin slicing to your desired thickness. If you slice too thin of slices then the inside ingredients won’t hold together, but I settled into slicing at just under 1 inch thick pieces. With everything sliced, grab a plate, and sink your teeth into a delicious creation that you will never forget! I also added some feta cheese as a topping, and made up a mixture of guacamole and pico de gallo (from fresh avocadoes, tomatoes, onions, and a package of guacamole seasoning) to use as a topping or dipping sauce. Now you’re probably hungry and dying to try some “Steak Sushi” yourself! Just head on over to waltonsinc.com to pickup any supplies, cutlery, seasonings, and grilling oil you need and test out this tasty recipe for yourself! If you try it out, be sure and come back and post your own pictures and share with the rest of the community what your own experience and opinions on it are! Shop waltonsinc.com for Steak Seasoning Shop waltonsinc.com for Grilling Oil Shop waltonsinc.com for Meat Tenderizer Mallet Shop waltonsinc.com for Cutting Boards Shop waltonsinc.com for Knives & Cutlery Shop waltonsinc.com for Steak Skewers Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Walton’s Can Cooler Stuffed Ribeye - Sliced Ready To Eat! Start With Whole Ribeye Pound Ribeye Flat Layer Ingredients Roll Up & Rub On Seasoning Cook To 135° F Minimum Rest For 2-3 Minutes Before Slicing Slice To Desired Thickness Sliced & Ready! Enjoy Your Creation! Top With Feta, Guac or Pico de Gallo

Walton's Texas Style Eggs In A Nest Learn how to make Eggs In A Nest Walton's Style, watch the video, read the highlights here, and then post your comments or questions below. Get ready to try something new and delicious for breakfast! Walton's seasoning shakers are great for a lot more than what the label says. Try shaking Texas Rump Rub on a deliciously simple breakfast like eggs in a nest! All you nee is butter, Texas Toast, Texas Rump Rub, and eggs. This is definitely one of our all time favorite breakfasts! Ingredients 1 Tbsp Butter Texas Toast Eggs Excalibur Texas Style Rump Rub Seasoning Directions Pre-heat medium sauce pan on medium heat and melt butter. Cut a 1.5 in hold in a piece of texas toast bread and cook for 30 seconds on medium heat. Crack 1 egg into center hole of texas toast. Liberally shake on Excalibur Texas Style Rump Roast Seasoning. Cook for additional 2 minutes on low to medium heat. Flip toast and egg together and cook 2 more minutes on low to medium heat. Remove from pan and eat! Watch WaltonsTV: Eggs In A Nest - Texas Style Rump Rub Cooking Texas Style Eggs In A Nest Eggs In A Nest With Texas Style Rump Rub Seasoning Shop waltonsinc.com for Rump Rub Seasonings

Better Bacon Mac N Cheese Recipe Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below. Ingredients 3 Tbsp Butter 4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix 2 Tbsp Excalibur Spaghetti Sauce Seasoning 2 Cups Milk 3/4 Cup Stout Beer 2 Cups Sharp Cheddar 8 oz Macaroni Noodles 8 Pieces Bacon 1 Cup Crushed Cheese Crackers Directions Pre-cook macaroni noodles and turn oven to broil to pre-heat Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9 in pan. Broil for approximately 10 minutes and then serve! Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe Beer Bacon Mac N Cheese Ready To Eat Beer Bacon Mac N Cheese Plated

Better Bacon Potato Pie Recipe Watch the full video below, read the highlights here, and then post your comments or questions below. Ingredients Excalibur Better Burger Seasoning Excalibur Bacon Cheddar Ale Dip Mix Excalibur Five Pepper Blend 2 lb Bacon Potatoes, peeled and thinly sliced 8oz Sharp Cheddar Cheese 8oz Cream Cheese (mix with Bacon Cheddar Ale Dip Mix) Deep Dish 9in Pie Pan Directions Preheat oven to 350F Lay strips of bacon in the bottom of the pie pan with half of the piece hanging over the edige of the pan. Continue to layer bacon until bottom of the pan is completely covered. Watch our video to see exactly how we did this. Place 1 layer of potatoes in bottom of dish and generous coat with Excalibur Better Burger Seasoning Add layer of cream cheese and Bacon Cheddar Ale Dip Mix (3 TBS dip mix per 8oz cream cheese) Add layer of sharp cheddar cheese Repeat steps 3 to 5 until pie pan is full Wrap pieces of bacon back over top of potatoes and cheese to completely cover them Sprinkle Five Pepper Blend on top Cook in oven for 1 to 1.5 hours, or until bacon is crispy (place an extra pan or tray underneath the pie pan just in case any bacon grease overflows from the pie pan) Watch WaltonsTV: Better Bacon Potato Pie (starts at 2:10) Better Bacon Potato Pie Finished Slice of Better Bacon Potato Pie