Let’s be honest – a lot of us really like bacon! Pork bacon is king but turkey variations have come a long way. Regardless of your choice – one thing is certain… bacon, spicy heat, and brown sugar were made for each other!
Check out this very simple recipe for Sweet and Spicy Bacon strips that are perfect for your next burger, cheeseburger, BLT, hoagie… or just for munching on as a starter item. Heck, why not wrap up some scallops and grill away for a sweet and spicy seafood dish?
This is going to be incredibly short as far as a history lesson goes. Bacon, as we know it today, dates back to as long as people have been salt curing pork and meat. And that’s a loooooong time! Here’s what we found on Wiki.
Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavor dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and is cognate with the Old French bacon.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, “turkey bacon”. Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacon such as “soy bacon” also exist.
Lesson over – other than this word pun. “It’s not Ba CAN’T – it’s Ba CAN!” As in, “Can I have a bite of that Bacon?” answer…. “You sure Baaaaa CAN!”
Grilled Sweet and Spicy Bacon
This recipe is perfect for the BBQ Dragon Non-Stick grilling Mat. Heck you could even use the BBQ Dragon Rotating Grill Grate!
- 1 pack of med-thick-cut bacon
- Dashes of hot sauce
- 2 cups light brown sugar
- 1/3 cup your favorite barbecue rub
First, use your BBQ Dragon Chimney of Insanity to get your Charcoal going. Then, prep your bacon strips. Open the bacon and place every piece in a large bow. Sprinkle and toss with dashes of hot sauce followed by the brown sugar and BBQ rub. Coat evenly while pressing the coating into the bacon. Cover and chill to allow the bacon to soak in the mixture for about an hour.
Grill over med-low heat with the cover closed for seven to ten minutes. Check, flip, rotate and move as needed, close the lid and continue grilling while watching for flare-ups. Do not cook too fast or for too long as you don’t want to burn the sugar which will cause a bitter taste. Remove and rest for 5-10 minutes before serving.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.