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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bacon Jam

McStewMcStew Posts: 200
edited December 2012 in Holiday Recipes

Ingredients<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

·         1 pound thick smoked bacon, cut into 1 inch pieces

·         1 large onion, sliced

·         2 cloves garlic, chopped

·         1/4 cup cider vinegar

·         3/4 cup coffee (brewed)

·         1/4 cup brown sugar

·         1/4 cup maple syrup

·         1/8 cup bourbon

·         1-2 chipotle chilies boiled and chopped

·         1/2 teaspoon cumin

·         pepper to taste

·         2 Tbsp. balsamic vinegar

Directions

Cook the bacon in a large pizza  pan medium 350 indirect feet up heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Add the vinegar and deglaze the pan.

Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, balsamic, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.

Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.

 

Prep you egg for 350 indirect lots of smoke

 

save a price of bacon for your prep work

 

thanks to ctex and others take whatever sv contraption you have purchased or made and put your burgers on

 

 

3 hours later on low it should look something like this

 

more to follow later cooling now .....

Marina Del Rey CA 

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