I picked up this recipe while visiting with my brother in Las Cruces, New Mexico a few years back. He tells me that it won some sort of prize in a local barbecue contest. Now, I don’t know from prizes, but I do know that it’s a great recipe for early evening or Sunday afternoon barbecues because it takes 40 minutes cooking time. The heartiness and aroma make this a great choice for athletic events, tailgate parties, Super Bowl Sunday, whatever.
Southwest Stack & Rack
Makes 8 to 12 servings
Preheat grill to medium-high or about 450º F. Place grill rack 6 to 8 inches above heat. Mix together beef, sausage, salt, pepper, and Worcestershire sauce in a medium bowl. On a waxed paper square on a cutting board, pat meat mixture into a 9-inch square, about ¾ inch thick.
On top side of meat, arrange a layer of green chiles, onion slices, and bacon, using half of each. Then place a wire rack on top of bacon and turn over, firmly grasping rack, meat, and board. Evenly cover other side of meat with remaining chiles, onion slices, and bacon. Place another wire rack on top and secure the two racks together in several places with thin wire, tucking in the ends of the bacon.
Place meat on grill rack and grill about 20 minutes or until browned. Turn meat and cover grill. Cook about 20 minute or until browned and juices run clear when a knife is inserted in center. To serve, remove wire racks, cut into serving pieces and serve as desired.