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Bacon Jam

McStewMcStew Posts: 900
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 

Comments

  • 500500 Posts: 2,277
    That looks like it would be good on burgers, pizza, or chocolate ice cream!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • McStewMcStew Posts: 900

    finsihed results

    500- its good on just about anything - i will have to try ice cream tonight

    563.JPG 129.2K
    564.JPG 106.4K
    Marina Del Rey CA 
  • HossHoss Posts: 14,600
    That looks delisous.Do you know the ph level? Is it suitable for water bath canning or since it contains meat,does it need to be pressure canned for non refridegerated storage? I am sure it would be fine if refridegerated for a few days,just wondering.
  • 500500 Posts: 2,277
    McStew's recipe looks alot like Martha Stewart's Slow Cooker recipe, but it looks like McStew added some more heat. 

    I found another recipe with similar ingredients at America's Test Kitchen Feed.

    This is on my To Do list.

    Hoss, Martha says you can refrigerate it for 4 weeks.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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