Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles–style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some solidly easy tailgating chow. We respect a man with priorities.

People are sometimes surprised that I miss food things from LA besides In-N-Out and amazing Mexican food (though I of course miss those things). I miss getting sushi in Little Tokyo. I miss sandwiches from Bay Cities in Santa Monica. And I miss getting a greasy delicious Victory Dog outside the Coliseum after watching my team demolish some losers in powder blue.

While I don’t have the requisite skill to match the master sushi chefs in Little Tokyo, or the ability to make bread that’s anything like the bread at Bay Cities, I’ll be damned if I can’t make a bacon-wrapped hot dog.