Bacon and Legs - Franks Underwood
Recipe type: dinner
Franks Underwood - All-American beef franks, topped with Freddy’s BBQ rib meat and majority whipped aioli
  • 1 lb boneless rib meat
  • 2 tbsp olive oil
  • 1 jar Carolina-style BBQ sauce
  • 6 all-beef jumbo franks
  • 6 steak rolls (or some sort of hearty hot dog bun if you can’t find steak rolls)
  • 1 batch Majority Whipped Aioli (recipe below)
Majority Whipped Aioli
  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • juice and zest from ½ lemon
  • 1 cup heavy cream
Franks Underwood
  1. Heat olive oil in a large skillet over medium-high heat. Place rib meat in the heated oil for about one minute. Flip and cook for another minute. Transfer the meat to a slow cooker and cover with BBQ sauce. Cook on high for 3-4 hours.
  2. Once meat is tender and cooked through, remove to a large bowl. Using two forks, shred the rib meat. Return to the slow cooker and stir to coat in the sauce again.
  3. Using a grill, grill pan, skillet or however you do it, cook up the hot dogs. I also like to toast the buns, but that is optional. Top with a generous helping of rib meat and a drizzle of the majority whipped aioli. Serve with a Fourth Waldorf Salad.
Majority Whipped Aioli
  1. cup mayonnaise
  2. cloves garlic, minced
  3. juice and zest from ½ lemon
  4. cup heavy cream
  5. In a small bowl, combine mayonnaise, garlic and lemon juice/zest.
  6. In a mixing bowl, whip heavy cream until… well, whipped. It’ll take a few minutes, but you want the peaks to be very stiff.
  7. With a rubber spatula, fold in mayonnaise mixture. Refrigerate until ready to use.
Recipe by HoboTrashcan at