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.
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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.