Grand leaps forward, in the edible innovation sense, often come when you weren't expecting them, from the tried-and-true foodstuffs you thought you knew, through and through.
Take the hot dog. For sure, a strip of bacon wraps around the tubular icon quite nicely, and many a cook has walked the bacon-wrapped hot dog road, successfully, for years.
But what if in addition to that outer bacon there was inner bacon, the better to be-bacon the whole frankfurter, start to finish?
That's the mouthwatering musing behind the new Furter 50/50 hot dog from regional burger chain Slater's 50/50. Sit down somewhere, quietly gather your thoughts, and then picture an "all-beef frank, stuffed with freshly chopped, crispy smoked bacon and then blanketed in bacon strips."
Blanketed. If ever a description called out for italics, it is that one, though stuffed qualifies here, too.
To celebrate the delectable debut of this bun-based work of bacon-filled art, all Slater's 50/50 restaurants will offer free Furter 50/50s on Saturday, Sept. 3 from 11 in the a.m. to 5 o'clock.
We fairly sure you don't even have to glance at your calendar to know that's International Bacon Day. You probably already have an alert set, right? Thought so.
The new hot dog will be available beyond International Bacon Day, though do note that the frankfurter's free-ness concludes at 5 p.m. on Sept. 3.
Also? There are some variations on the theme, if you want to venture beyond your Furter 50/50 served neat.
Consider making your Furter 50/50 a Classic 50/50, which includes an egg served sunny side up, pepper jack cheese, chipotle adobe mayo, and avocado. The Chili Cheese Ripper boasts onions (both red and green), a cheesy beer sauce, and Guinness bacon chili, which will up the whole bacon-o-sity of the dish, which is already mighty bacon-y. A couple of other choices add comfort-food-y oomph to the new menu.
The 50/50 Furter will be priced at eight bucks, with the specialty variations going for $9.
And you're absolutely correct when you recall that Slater's 50/50 is home to the burger that's 50% ground bacon and 50% ground beef. Changing up meaty staples from the inside out is something that the Anaheim Hills-founded burgery has been doing since 2009.