Big, Bold Bacon
Wright Since 1922

blackstone_betty is rolling dinner into something seriously fun with these Chicken Alfredo Pinwheels—crispy, cheesy, bacon-loaded bites made even better with wrightbrand bacon. She cooks the chicken right in that rich bacon flavor, mixes it with creamy Alfredo, then rolls it all up in puff pastry for a golden, bubbly finish in the air fryer. Ingredients 1 lb boneless chicken breast or thighs, diced small 6 slices Wright® Brand bacon, chopped 1 cup Alfredo sauce ½ cup shredded mozzarella cheese ½ cup shredded Parmesan cheese ½ tbsp Blackstone Parmesan Ranch seasoning 1 sheet puff pastry, thawed 1 egg, beaten (for egg wash) 1 tbsp sesame seeds Chopped parsley (optional, for garnish) Directions 1. Preheat your Blackstone griddle to medium heat. 2. Cook the bacon on the griddle until crispy. Move it to the side, leaving the rendered fat on the surface. 3. Add the diced chicken to the griddle. Season with Parmesan Ranch seasoning and cook until golden and fully cooked through. 4. In a bowl, combine the cooked chicken and bacon with the Alfredo sauce. Mix until evenly coated and let cool slightly. 5. Roll out the puff pastry on a lightly floured surface into a rectangle (about ¼-inch thick). Spread the chicken mixture evenly over the dough, then sprinkle with mozzarella and Parmesan. 6. Roll the pastry tightly into a log. Brush the outside with egg wash and sprinkle with sesame seeds. Slice into 1-inch pinwheels. 7. Place the pinwheels cut-side up in the Blackstone Air Fryer Drawer. Cook at 375°F for 10–12 minutes, until golden, puffed, and heated through. 8. Garnish with parsley if desired and serve warm with extra Alfredo sauce for dipping. #blackstone #blackstonegriddle #outdoorcooking #blackstonerecipe #tysonfoodspartner

Hussey fires up the Blackstone to make crispy potato bacon fried tacos using Wright Brand bacon, buttery potatoes, and melty cheese. Cooked low and slow in bacon fat, then griddled until perfectly golden and crunchy, these tacos are packed with bold, comforting flavor. This one is perfect for feeding a crowd or switching up your taco night. Watch the full video on our YouTube channel. Ingredients 1.5–2 lbs small yellow potatoes, diced 1 lb Wright Brand Hickory Bacon, diced 4–5 green onions, sliced (use mostly the white parts) 1 (4 oz) can fire-roasted green chiles 8 oz Colby Jack cheese, freshly grated Corn tortillas Peanut oil (for frying and tortillas) Sour cream (for crema) Juice of ½ lime Blackstone Essential Blend Blackstone Hatch Chili & Cheddar seasoning Salt & pepper (optional, to taste) Directions 1. Preheat your Blackstone griddle to low–medium-low heat. 2. Add the diced bacon and cook until the fat is rendered and the bacon is crispy. 3. Move the bacon to a cooler zone, leaving the bacon fat on the hot side of the griddle. 4. Add the diced potatoes directly into the bacon fat and toss to coat. 5. Cover with a dome and add a small splash of water. Steam for 2–3 minutes, repeating as needed until the potatoes are tender. 6. Add the sliced green onions and continue cooking until the potatoes develop a golden crust. 7. Lightly mash the potatoes on the griddle, keeping the texture chunky. 8. Stir in the fire-roasted green chiles and cooked bacon. 9. Top with shredded Colby Jack cheese and allow it to melt. 10. Season with Hatch Chili & Cheddar seasoning, Essential Blend, and salt and pepper if desired. 11. In a small bowl, mix sour cream, lime juice, and a pinch of seasoning to make the crema. 12. Add a small amount of peanut oil to the griddle and warm the corn tortillas until pliable. 13. Add a generous scoop of the potato-bacon mixture to each tortilla and fold. 14. Cook on low heat until crispy, then flip and cook the other side until golden brown, adding more oil as needed. 15. Serve hot with crema drizzled over the top or on the side. Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #Tacos #Bacon

Todd is firing up the Blackstone to make bacon wrapped sausage dogs using Wright Brand bacon and smoked sausages. Crispy bacon, juicy sausage, and griddled onions and jalapeños come together for an easy, crowd ready bite. This one is perfect for tailgates, parties, or any time you want to level up your cookout. Watch the full video on our YouTube channel. Ingredients 3 Wright Brand smoked sausages 3 slices Wright Brand bacon Blackstone Whiskey Burger seasoning Cooking oil 1/2 cup diced onion 1/4 cup diced jalapeño 3 small hoagie rolls (same length as sausages) BBQ sauce Directions 1. Wrap each sausage with one slice of bacon and secure it with a toothpick. Season evenly with Whiskey Burger seasoning. 2. Place the wrapped sausages on the top rack of a pellet grill set to 400°F. Cook for 30–45 minutes, checking occasionally. If the bacon starts to crisp too quickly, lower the heat so the sausages can finish cooking. 3. Preheat a Blackstone griddle to medium heat. Drizzle with cooking oil, then add the diced onion and jalapeño. Cook, stirring occasionally, until softened. 4. Place the hoagie rolls cut-side down on the griddle in a little oil and toast until warm and lightly golden. 5. Remove the sausages from the grill and discard the toothpicks. Place one sausage in each roll and top with the cooked onions, jalapeños, and BBQ sauce. 6. Serve and enjoy. Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #HotDog #Bacon

Your dream breakfast sandwich is just a few swipes away. Wright® bacon included!

Shopping for your breakfast spread isn’t complete ‘til Wright® bacon is crossed off the list!

Stacked high, dripping with flavor, and crowned with bacon—that’s how you Do It Wright™ with burgers!

Pick your smoked sausage: 1 through 5. Yes, they’re all Wright® Brand, and yes, they’re all perfection.

A full plate? That’s just the Wright® way to do it!

Frightfully flavorful. 👻 Wright® smoked sausage isn’t scared of bold taste. #HappyHalloween

Real Wood Smoked or Hot Honey? 🥓🔥🍯 Either way, it’s Wright® bacon done right.