My quest to deep fry every possible thing I can think of has brought me to my latest creation; deep fried s’mores. Why deep fried s’mores you ask? Excellent question! My main problem with regular s’mores is that it seems like every single time I take a bite of one of them the graham cracker falls apart and I end up with chocolate and/or marshmallow all over my fingers. My theory prior to making these was that the deep fryer would soften up the graham crackers a bit, which in turn would stop them from crumbling as I enjoyed my s’mores.

I started off with the same egg roll wrappers that I used when I made deep fried poutine. I then added graham crackers, Hershey’s chocolate and marshmallows before wrapping them up like delicious little presents and tossing them into my deep fryer. On a related note, did you know that they make flat marshmallows now just for s’mores? I had no idea until now, but I used them with these deep fried s’mores and they worked perfectly.

Also, have you ever noticed that anytime anything is deep frying, no matter what it is, the smell is almost always exactly the same? This was the first time for me where it actually smelled different, as my entire kitchen filled with the smell of freshly made s’mores. Do any candle companies  make s’mores scented candles yet? Because if they do I want to buy a couple of them!

Alright, I feel like ‘m getting off track here. You probably want to know how these tasted right? One word… Delicious! As I suspected, the deep frier softened up the graham crackers, so instead of crumbling when I bit into them I was instead met with the perfect mix of cracker, melted Hershey’s chocolate and gooey marshmallow in each and every bite. The only real downfall to the outer deep fried shell of these was that it kind of threw off the graham cracker crunch to marshmallow to chocolate ratio, but that could easily be solved by simply adding a couple more marshmallows and a couple more pieces of chocolate to each one.

About a month ago Johnsonville sent me some of their new bratwurst patties and Italian sausage patties to try. I’ve cooked them on my grill a few times now since they were delivered to my front door and long story short, they’re delicious and up until now I never even paused long enough while eating them to take a picture. Since just cooking these up and tossing them on a bun with some cheese would be pretty unoriginal though (and probably pretty boring for you guys to read about) I wanted to come up with a new way to eat these mouthwatering new burgers.

After brainstorming for a while the idea for the Bacon Weave Brat Burger popped into my head. Why wrap a brat burger in a bacon weave instead of just using a regular burger? Honestly, I kind of just like the way “Bacon Weave Brat Burger” sounds and frankly, I’ve had bacon on a regular burger before, but I’ve never had it on a brat so I wanted to see what it would taste like.

I started off by taking a pound of thick cut bacon and creating a bacon weave similar to the one I used back in February when I made my mac and cheese pie with a bacon crust. After looking at the completed bacon weave I realized that using a pound of bacon to cover a single 1/3 pound brat patty might be a bit much, so I did the only logical thing to do; I grabbed a second brat patty and stacked it on top of the first one. Actually, the logical thing to do probably would have been to just not use so much bacon, but for some strange reason that thought never even crossed my mind. Weird…

I figured that the brat patties would cook faster than the bacon, so I pre-cooked my bacon weave in the oven for ten minutes before wrapping it around the two brat patties and securing it all together with a few toothpicks. After that I tossed it on the grill and hoped for the best. About twenty minutes, a small grease fire and a beer and a half later my Bacon Weave Brat Burger was cooked to perfection.

I wanted to stick with traditional brat toppings for the burger so after I took it off the grill I added a piece of Swiss cheese, some kraut and some chopped onions and placed it on a pretzel roll. If you’ve never had a pretzel roll before you’re missing out. Seriously, they’re delicious and since brats are often served right alongside soft pretzels there’s really no better type of roll to use for this burger.

Overall my burger was delicious. It was definitely gigantic, so if you want to make one at home and don’t want quite the monstrosity that I had I’d recommend just using a single Johnsonville brat patty and maybe only a third of a pound of bacon or so. As far as the pretzel bun goes though, that’s a necessity so make sure you don’t skimp and just buy some crappy hamburger bun!