How have I not shared this recipe with y’all yet? I posted the Taco Seasoning version of it just a few weeks ago, but this particular version of the grilled porky delicacy was my first attempt at putting fire to skewered meaty fat. Doesn’t sound tempting when phrased quite like that, does it? Who cares? Fat is good. Grilled fat is better. Bacon is the meat of the gods; that’s why it’s so hard to get enough of the crispy dripping slices of heaven. I thought that two pounds of grilled bacon would feed a small army, but it really only satisfies a party of five. I learned my lesson; always grill twice the amount of bacon, so that no one has to fight over that last skewer of bacony goodness.
This grilled bacon utilizes molasses in place of brown sugar, which gives it an entirely different flavor. The thickness of the molasses also helps it to better adhere to the bacon strips as they are grilling. The only downside I could find in this recipe, was its lack of heat. I’m not a set your mouth on fire hot kind of girl, but I was expecting a little more mouth tingle than this bacon provided. So add a bit more ground chipotle chile if you’re feeling adventurous, or a lot more if you like to suffer for your supper. If you don’t like spice in any form, just leave it out, you’ll still go completely gaga over this bacon. If you really want to experience nirvana, try serving this bacon on top of a slice of Mexican Beer Bread; oh dear lord it’s scrumdidlilicious.
Ingredients:
- 2 Pounds Thick-Sliced Smoked Bacon
- 4 Tablespoons Molasses
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Bourbon
- 1/4 Teaspoon Ground Chipotle Chile
- Fresh Rosemary Sprigs
Directions:
- Soak wooden skewers in water for 2 hours.
- Preheat grill to 300 degrees, or on low heat.
- Stir together molasses, vinegar, bourbon, and chipotle chile.
- Grill bacon covered for 10 to 15 minutes, turning every 5 minutes.
- Use rosemary sprigs to baste half of the molasses mixture on the bacon; grill covered for 5 minutes.
- Turn bacon, baste with the remaining molasses mixture; grill covered for 5 minutes.
Suggestions:
- Grill times may vary depending on the temperature of your grill.
- This bacon tastes best when undercooked, and after it has been left to come to room temperature.
Improvements:
- Add 2 tablespoons of brown sugar to the molasses mixture.
- Sprinkle the grilled bacon with additional ground chipotle chile before serving.
RECIPE ADAPTED FROM: Grilled Balsamic-Molasses Bacon from Southern Living
Ingredients:
- 2 Pounds Thick-Sliced Smoked Bacon
- 4 Tablespoons Molasses
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Bourbon
- 1/4 Teaspoon Ground Chipotle Chile
- Fresh Rosemary Sprigs
Directions:
- Soak wooden skewers in water for 2 hours.
- Preheat grill to 300 degrees, or on low heat.
- Stir together molasses, vinegar, bourbon, and chipotle chile.
- Grill bacon covered for 10 to 15 minutes, turning every 5 minutes.
- Use rosemary sprigs to baste half of the molasses mixture on the bacon; grill covered for 5 minutes.
- Turn bacon, baste with the remaining molasses mixture; grill covered for 5 minutes.
ORIGINALLY POSTED 06/24/2014
