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| 2 lb 90% or leaner ground beef|| 3 Oz chopped green onions (scallions)|
| (12 whole) bacon strips -- preferably a nitrate-free bacon like Pedersons or Applegate Farms|| 1 tsp each of salt and coarse ground black pepper|
| 2 large eggs|| 1 Tbs tomato paste|
| 1/3cup seasoned bread crumbs|| 1/2cup sweet pickle relish, drained (will yield about 1/3c drained)|
| 3 Tbs Worcestershire Sauce|
| 2 Tbs Trappy's Red Devil Pepper Sauce (or Louisiana Gold -- a vinegar based pepper sauce)|
When BGE is heated to a steady 400, add steaks to the grill and close the lid. Close draft doors to reduce heat to 350 and allow to cook. These little steaks are not necessarily subject to the same "Rare-Medium-Well" preferences -- and are actually best when cooked until the bacon wrapping is thoroughly cooked and beginning to crisp.
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