Grilled Bacon Round 3 – The Holy Grail

Grilled Bacon Round 3 | Faith, Hope, Love, and Luck Survive Despite A Whiskered Accomplice
I’m on a quest. A quest to achieve the most perfect grilled bacon ever. And what a quest it is. It’s not exactly as exciting as the search for The Holy Grail, but it’s just as enjoyable. My third attempt at grilled perfection didn’t quite hit the mark. I started the grill off on low to heat it up, when it really should have been set on high. I think you really need the grill to be scorching hot at first to get the bacon sizzling. On low it takes a much longer time to cook, leaving the edges to become over-charred due to the dripping fat causing flare-ups. I’m getting close with the seasoning, but it’s not all the way there yet. Increasing the ground chipotle really made a difference, so that’s one ingredient problem I’ve resolved. Another key factor is brand of bacon. My freezer is currently devoid of any Kunzler‘s bacon from the PA Dutch Market, and also missing the amazing DeLallo‘s bacon, which my “Second Hubby” is always so sweet to obtain for me. I’ve been stuck using Smithfield bacon, which is about the best you can buy at your local market, yet it still doesn’t even rank up there with the other two bacon brands that I prefer. Yes, I’m becoming a bacon snob. The greatest part about not yet perfecting this recipe is that it means the Quest continues. {For those of you who don’t click on the links in my posts, you’ve missed out on some Wonderful Entertainment.}


Grilled Bacon Round 3

Ingredients:

  • 4 Tablespoons Molasses
  • 3 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Applejack Brandy
  • 1 Teaspoons Dijon Mustard
  • 1/2 Teaspoon Ground Chipotle
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2 Pounds Thick-Cut Bacon
  • Wooden Skewers
  • Fresh Rosemary Sprigs (Optional)

Directions:

  1. Soak the wooden skewers in water for a couple of hours.
  2. Mix all ingredients in a small bowl, except for the bacon; set aside
  3. Preheat your grill on high.
  4. Thread bacon onto the soaked skewers.
  5. Place the skewered bacon on the grill, and then lower the temperature to it’s lowest setting.
  6. Grill the bacon with the grill cover closed for 10 to 15 minutes, turning it over every 5 minutes.
  7. Brush the grilling bacon with the marinade; cook for 5 minutes.
  8. Turn the bacon and brush with the marinade again; cook for an additional 5 minutes.
  9. Brush the bacon one final time; grill until perfectly done.

Suggestions:

  • You can replace the Applejack Brandy with any type of bourbon, whiskey, or brandy that you have on hand. I’m in the process of trying to empty my alcohol cabinet of weird liquors that I did not purchase, which B.O.B. Bob and I will never drink.
  • If you don’t have fresh rosemary on hand, you may use a pastry brush to brush the marinade on the grilling bacon.
  • Grill times will vary due to temperature. Keep a close lookout on the bacon.
  • Be very cautious of flame-ups.

Improvements:

Faith, Hope, Love, & Luck

-Colleen

 

 




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