Maple Bacon Beer Burger Perfect For The BBQ

Maple Bacon Beer Burger Perfect For The BBQ

Maple Bacon Beer Burger Perfect For The BBQ

  Maple, and Bacon, and Burgers, and Grilling.  A nice sunny day and beverages chillin’.  Charcoal and flames, and dogs with bad names.  These are a few of my favorite things!

Some weeks, I think I could have a juicy burger every single day.  I love all the ingredients here.  But just like everything is better with bacon, marinading the ground beef in beer and Worcestershire sauce is nothing short of barbecue brilliance on a bun.  The Maple Bacon Beer Burger should be perfect for your next barbecue.  Or perhaps even your next meal!


  1. 1 pound Ground Beef
  2. 1/4 cup beer
  3. 2 tablespoons Worcestershire sauce
  4. 4 whole wheat hamburger buns, split
  5. 4 slices reduced-fat Cheddar cheese
  6. 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp


  1. Combine Ground Beef, beer and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
  3. Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
  4. Enjoy

Original recipe courtesy of Beef it’s whats for dinner

Beer Candied Bacon

Beer-Candied Bacon

I had my first taste of beer-candied bacon on a burger at my other favorite local brewpub, Evolution’s Public House. While I don’t really remember anything remarkable about the burger itself, that beer-candied bacon really resonated with me. And, I tucked it away in the “make sure to try at home” file.

So, when I went into bacon-hoarding overdrive during the Holidays – and had about three pound in the fridge after Christmas, I decided to give the beer-candied bacon thing a go to have for New Year’s Eve munching. Takes less than 1 minute to throw the glaze together, then some cooking time in the oven. Which, by the way, if you haven’t been cooking bacon in your oven you’re missing out. No grease splatter, no bacon sticking to the pan, no more uneven cooking. Just perfectly crisp bacon, every time. If you line a baking pan with aluminum foil, it’s super-easy cleanup too!

With the playoff games ahead of us, as well as Super Bowl, these sweet and salty little bites of heaven would “drop the bomb” on anyone who tried them.  I served them in my favorite pint glass (yes, that’s a honey badger) which I thought was cute. It was almost like a bouquet of bacon; there’s an idea for Valentine’s Day, ladies! I used a stout for the glaze, but I think that most beers (maybe aside from an IPA) would work for this application. It’s a quick and easy appetizer that’s so fun and different – a great start to the new year in my book!



Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


I once thought that recipes including bacon were pretty straight forward.  You’d just fry up some meaty goodness in its own fat, crumble it up if you’d like, and mix it in.  Then I found out about Bacon Jam, and then about using bacon grease in soups, and most recently, Bacon Paste.  It’s a whole new world.  (I’m just brimming with Disney references today.)


Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


Bacon Paste sounds… eh… interesting to say the least, I know.  When I first read about it, I imagined it coming out of a squeeze bottle and spread on toast, or something like that.  But don’t worry, that is not the case!

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


Instead, to make Bacon Paste, we combine bacon and a bunch of our favorite spices in a food processor and then spread that stuff all over some chicken thighs before grilling them up.  It’s even better than you’re imagining.

Bacon Bourbon BBQ Chicken Kebabs.  Probably the best grilled recipe EVER.


No, really.  The bacon adds so much flavor and juiciness to the chicken, and when topped off with a little bourbon-infused barbecue sauce, there’s nothing better.  My family demands that I make these again– not just once, but all summer long– because they are that good.  They won’t have to ask me twice.



I think these kebabs would be perfect for Memorial Day, Father’s Day, Fourth of July… any holiday where you can grill… pool parties… graduation parties… Mondays… I mean just make up reasons to make these if you have to.  You need to try them.

Recipe slightly adapted from The Slow Roasted Italian
Author: Morgan
  • 16 oz barbecue sauce
  • ¼ cup bourbon
  • 2 lbs boneless skinless chicken thighs, cut into 1″ pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices raw bacon, cut into small pieces
  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
  4. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce
Pizza for Breakfast? Yes Please!! BACON & EGG PIZZA

Pizza for Breakfast? Yes Please!! BACON & EGG PIZZA

I am in the minority on this one, but I just have NEVER liked eggs.  Now pizza and bacon on the other hand are right up my alley!  Even though I don’t do the egg thing, I do think these bacon and egg pizzas look delicious!  Brian over at WinnipEGGHeads made this fantastic looking pizza that I would be proud to serve guests any old time!

Brian cooked these pizzas at 600F and mentions he had a hard time sustaining that temperature for this cook.  One of the great things about your BBQ Dragon is how you can adjust the speed of the Dragon and cook your pizza at almost any temperature you wish!


One Sunday morning, we decided that for brunch instead of just doing bacon & eggs, we would do them pizza-style on the Big Green Egg.

You will need:

  • Pizza Dough (your own recipe or ours)
  • Onion (sliced)
  • Bacon, cooked (as much as you like)
  • 2 Eggs
  • Tomato (sliced)
  • Asiago Cheese
  • Olive Oil

We started by cooking up some bacon caramelized some amazing onions in the cast iron skillet while the pizza dough was rising.

Everything all kind of came together at the same time… the onions finished caramelizing, the dough finished rising, the bacon finished cooking and the Egg was up to temp and holding steady, so we finally got the pizzas going.

First on was some plain old EVOO and then some bacon

Then came the onions and then the tomatoes

Then some grated Asiago cheese

Next came the fresh cracked egg…

We then put on the Big Green Egg, one at a time. I didn’t do a good job cleaning the charcoal properly from the 2 previous cooks, so the Big Green Egg was having a hard time getting over 600F. We used the Super Peel for putting the pizza on the BGE and it worked great!!! We thought we might lose the raw egg, but it was perfect.

Now at this point the bottom of the crust was perfect, but because I was lazy in my fire starting and Egg cleaning we couldn’t the Big Green Egg hot enough to cook the actual egg on the pizza. I don’t like a runny egg, so I put it under the oven broiler while we cooked Jackie’s pizza.

Here are the finished Brunch Pizzas, my egg is now cooked more how I like, while Jackie’s was good and runny… what she calls “nature’s sauce”.

For next time I would get creative and maybe add some fresh herbs (basil seems like a natural fit) or you could even make a hollandaise sauce for it.

Happy Egging!