SMOKED BACON

Salty, sweet, smoky, and spicy! This recipe takes bacon to a whole new level. Pitmaster Daniel smokes PIG CANDY, also known as candied bacon, over Cowboy Oak & Hickory Lump and Apple wood chunks. Watch the video.

PREPARATION:

Preheat the grill with Cowboy Oak & Hickory Lump Charcoal and Apple Chunks for indirect heat.

Line a baking sheet with foil and place a heat-safe wire rack on top.

In a resealable ziplock bag, mix the brown sugar, Jack Daniel’s® Pork Rub, and Andouille seasoning. Mix to combine. 

Put the bacon in the bag and seal. Toss to coat. Or sprinkle the bacon with the mixture, on both sides. 

Arrange the bacon in a single layer on a wire rack.

Once the grill reaches a stable 375 degrees, smoke the bacon for 20 or so minutes until the bacon is cooked and the sugar has caramelized, flipping bacon and rotating pan halfway through cook time.

The brown sugar will make the bacon harder to see doneness and gets very hot.

Pull from heat and allow the bacon to rest for 10 minutes before transferring from wire rack to container or serve. As the bacon cools, the sugar will continue to caramelize.

Serve this bacon with our Grilled Bacon Bloody Mary.