To create this decadent treat, rich and fluffy maple buttercream is generously spread across the tops of cinnamon infused chocolate oatmeal cupcakes. As a final touch, the cupcakes are sprinkled with crumbled bits of bacon. These are filling enough to serve at brunch. For the full recipe as well as prep suggestions, please visit Erin Cooks .
If you’re in Las Vegas and you love steaks, there’s something that you don’t want to miss. It’s the bacon juice soaked 120 ounce, that’s 7.5 pounds, Porterhouse steak served up at the 5,000 square-foot BRAND Steakhouse and Lounge (located in the center of the Monte Carlo Casino floor). This hearty cut of beef has been aptly named “The Ultimate Steak”. It’s carved from the bone and is served with two sides and signature sauces. The Ultimate serves six people, however, in, true Vegas style, The BRAND will wager that if one person finishes the entire steak in a single sitting, they will comp the meal. There’s no time limit and, last we checked, a diner didn’t have to finish the side orders, only the steak. The cost of the The Ulimate Steak is $25o plus tax and gratuity. For an additional $25, you can surf ‘n turf it by adding a Maine lobster tail. (BRAND Menu)
Bacon lovers, listen up! The way this this meat-lovers delight is created is art in action. First, the Porterhouse is massaged with kosher salt and fresh black pepper. It’s then transferred to a warm bath of liquid bacon fat which includes black peppercorns, scallion and garlic. The meat is coated on all sides with the liquid and then transferred the refrigerator for 10 to 15 minutes (long enough for the coating to solidify). Once the bacon fat coating is solidified and becomes shell-like, the meat is removed and then coated again on all sides with the liquid bacon mixture, this time by using a wide basting or paint brush. The Porterhouse is returned to the fridge and left overnight so that the bacon flavor is absorbed into the beef. The next day, the meat is then seared on all sides on the grill. While being seared, it is brushed with a balsamic vinegar mixture. The 120 0unce beauty is then removed from the grill after the quick sear and wrapped completely in a layer of bacon strips which are secured by heat-proof picks. The meat is cooked for one hour in a 350 degree oven. Next, the temperature is lowered to 140 degrees and the cooking continues for another 12 to 14 hours. This produces a nice, rare cooked, delectable piece of Porterhouse. If you are cooking this at home, be sure to use your meat thermometer to achieve the desired degree of doneness. The Ultimate Steak really does sound totally awesome doesn’t it?!
The BRAND Steakhouse's 120oz Ultimate Steak
Brand Steakhouse & Lounge
The Monte Carlo Hotel and Casino
3770 Las Vegas Boulevard South
Deviled Eggs & Bacon Appetizers
- 3 tablespoons yellow mustard
- 1 teaspoons Hungarian paprika plus additional for garnish
- 6 pieces thick-cut bacon
- 12 eggs
- A few dashes hot sauce (your choice of type & heat. We used Chipotle flavored for a smokey flavor)
- 1 teaspoon sugar
- 3 tablespoons miracle whip (Note: Miracle Whip is sweeter than regular mayonnaise, so if you use plain mayo instead, you might need a bit more sugar,)
- 1/2 teaspoon BaconSalt (optional)
- Salt and freshly ground black pepper
1. Put the eggs in a saucepan, fill it halfway with cold water and set over high heat.
2. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells.
3. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown. Remove the bacon to a paper towel-lined plate. Once cool, break two slices into 6 large-ish pieces each for a garnish. Chop the remaining bacon into very small pieces and reserve.
4. Slice each egg in half longways, and scoop the yolks out into a medium bowl. Place the egg white shells onto a plate for filling, with the holes pointing up.
5. Break the yolks up a little bit using a fork. Add in the chopped bacon, Hungarian paprika, mustard, sugar, hot sauce and Miracle Whip/mayo, and stir until the yolks have been smoothed out. Season to taste with salt and freshly ground black pepper.
6. Fill the eggs. If you don’t have a pastry bag, you can make your own by spooning the egg mixture into a Ziploc bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the Hungarian paprika and top each egg half with one of the reserved pieces of bacon, for an extra crunch.
- 2 pounds thick-cut sliced bacon
- 1 1/2 pounds Italian sausage, casings removed (we used sweet Italian sausage)
- 3 tablespoons barbecue rub
- 3/4 cup barbecue sauce (use your favorite or try our recipe for Bourbon Catalina sauce below)
- 2.5 to 3 hours
- 10 or more servings.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
Bourbon Catalina BBQ Sauce:
- 2 cups Catalina dressing
- 1/2 cup mild-flavored (light) molasses
- 1/3 cup bourbon
- 1/8 to 1/4 cup Dijon mustard (to taste)
- 3 tablespoons hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 t0 2 teaspoons powdered mild New Mexico chili (depending on taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
- Makes about 2 1/2 cups.
Watch this video for another version of the popular Bacon Explosion recipe.