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Welcome back and thanks for checking out my latest recipe. Before we proceed, I have a few important questions for you. Do you like bacon? Do you like bourbon? How about jam? Well, if you answered yes to those important clarifying questions, then this recipe is custom-built for you. By utilizing the consistent heat of the Big Green Egg, you can transform these classic ingredients into a decadent, smoky condiment that elevates any meal. This process provides a deep, caramelized flavor that a traditional stovetop simply cannot replicate, resulting in the perfect Bourbon Bacon Jam: The Ultimate Sweet and Savory Big Green Egg Topping.
This grilled condiment is remarkably easy to make and pairs perfectly with all kinds of wood-fired meats, especially a thick, juicy burger. Because the natural saltiness of the bacon balances so well with the sweetness of the maple and the bite of the bourbon, it offers a sophisticated profile that appeals to every palate. Whether you are prepping for a large backyard cookout or looking to upgrade your weeknight dinner, this jam is a versatile addition to your culinary arsenal. Now sit back, grab an ice-cold West Sixth IPA, and enjoy this post for the ultimate fire-roasted topping.
Table of Contents
- Step 1: Gathering the Ingredients
- Step 2: Mastering the EGGspander Configuration
- Step 3: Temperature Control and Preheating
- Step 4: Rendering and Draining the Bacon
- Step 5: Sautéing the Aromatics
- Step 6: Combining the Ingredients and the Initial Boil
- Step 7: The Final Reduction and Texture Control
- Step 8: Serving and Storage
- Bourbon Bacon Jam: The Ultimate Sweet and Savory Big Green Egg Topping Recipe
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Step 1: Gathering the Ingredients
Preparing a complex condiment begins with selecting high-quality staples that offer a deep well of flavor. By combining salty, sweet, and acidic components, you ensure the final jam has the necessary balance to complement rich, grilled meats. This process provides a robust foundation of umami that transforms into a thick, savory spread under the heat of the Big Green Egg.
The ingredient list is simple and features chopped bacon, chopped onion, garlic, and brown sugar. To provide the necessary acidity and depth, you will also need cider vinegar, bourbon, chili pepper, cracked black pepper, and a little water. Each element plays a vital role in the final reduction. The onions and garlic provide an aromatic base, while the brown sugar and cider vinegar create a sweet and tangy gastrique. Because the bourbon and chili pepper add a sophisticated bite, the resulting jam offers a layered experience that is far superior to any store-bought alternative. Once you have these items prepped and ready, you can begin the process of rendering and reduction.
Step 2: Mastering the EGGspander Configuration
Creating a sophisticated condiment requires precise temperature control that only a dual-zone environment can provide. By utilizing the Big Green Egg’s EGGspander base with a half-moon ceramic insert, you effectively divide your grill into two distinct cooking climates. This process provides a high-heat direct zone for searing the protein and a protected indirect zone for the delicate reduction of the bourbon and sugars.
Place the half-moon ceramic stone on one side of the EGGspander to shield the cast iron skillet from the direct flame during the simmering phase. This setup is essential because it prevents the bottom of the pan from scorching while you develop the deep, jam-like consistency. While you render the bacon over the direct coals, the indirect side remains ready to host the skillet once you add the volatile liquids and sugars. Once the EGGspander is in place and your cooking grid is set, you have the perfect platform to build the complex layers of your Bourbon Bacon Jam.
Step 3: Temperature Control and Preheating
Establishing a steady thermal environment is the most critical factor when working with cast iron and high-sugar ingredients. By stabilizing the Big Green Egg at 350°F, you create enough heat to render the bacon fat efficiently without risking a flash point when the bourbon is added later. This process provides a consistent heat reservoir that allows the heavy metal of the pan to distribute warmth evenly across the entire cooking surface.
As outlined above, set the Big Green Egg up for a dual-zone cook using the EGGspander with a raised cooking surface. Once the dome thermometer reaches a steady temperature, place your cast iron pan directly over the coals to preheat. You should allow the pan to soak up the heat for several minutes until it is radiating warmth across the direct zone. Because cold cast iron can cause meat to stick and tear, this preheating phase ensures the chopped bacon begins to sizzle and release its fat the moment it touches the seasoned metal.
Step 4: Rendering and Draining the Bacon
Managing the rendering of the pork fat is the essential first step in building a clean, savory base for your jam. By cooking the chopped bacon for 10 minutes, you allow the edges to crisp while releasing the rich, smoky oils that will flavor the entire dish. This process provides a savory crunch that holds its texture even after the bourbon and sugars are added later in the cook.
Once the bacon reaches a deep golden brown, remove it from the cast iron pan and set it aside for the final assembly. You must then drain all but 1 tablespoon of the bacon grease from the skillet before you proceed with the aromatics. Because using too much rendered fat can result in a greasy final product, this step ensures your Bourbon Bacon Jam remains thick and spreadable. While the pan is still hot and coated with a thin layer of seasoned oil, you are ready to sauté the onions and garlic over the direct heat zone.
Step 5: Sautéing the Aromatics
Building the aromatic foundation of your jam requires a quick sauté to release the natural sugars in the vegetables. By adding the chopped onions and garlic directly into the seasoned bacon grease, you create a savory base that carries the smoky notes of the pork throughout the entire mixture. This process provides a soft, translucent texture that will eventually meld into a thick, spreadable consistency during the final reduction.
Now add the onions and garlic to the hot skillet and cook them over the direct zone for about 3 minutes until they are soft. You should stir the mixture constantly to ensure the garlic does not burn, as scorched garlic can introduce a bitter profile to the Bourbon Bacon Jam. Because the cast iron holds a high thermal mass, the aromatics will soften rapidly while absorbing the residual flavor from the rendered bacon fat. Once the onions have lost their raw bite and turned slightly golden, you are ready to introduce the bold liquids and spices to the pan.
Step 6: Combining the Ingredients and the Initial Boil
Creating a complex reduction requires you to marry the savory protein with the sweet and acidic liquids in a high-heat environment. By adding the rendered bacon back into the skillet along with the brown sugar, cider vinegar, bourbon, and spices, you initiate the chemical process of caramelization. This process provides a concentrated flavor profile where the bourbon begins to mellow and the sugars start to thicken into a rich syrup.
Carefully stir the remaining ingredients into the sautéed onions and garlic until the mixture is thoroughly combined. You should allow the liquid to reach a slight boil over the direct heat zone to ensure all the granulated sugars have completely dissolved. Because the high alcohol content of the bourbon can be volatile, this initial boil helps to cook off the harsh edges while leaving behind a deep, oaky essence. Once the mixture starts to bubble and thicken, move the skillet to the indirect zone of the EGGspander to prevent the bottom from scorching.
Step 7: The Final Reduction and Texture Control
Developing a rich, spreadable consistency requires a patient simmer to evaporate the excess moisture from the bourbon and vinegar. By moving the skillet to the indirect zone of your EGGspander, you create a gentle heat environment that allows the sugars to caramelize without scorching. This process provides a deep, mahogany color and a concentrated flavor profile that defines a high-quality Bourbon Bacon Jam.
Let this mixture cook for approximately 15 minutes until the liquid reduces into a thick and syrupy consistency. You should make sure to stir the jam often during this phase to prevent the sugars from sticking to the bottom of the cast iron pan. Because the residual heat in the heavy metal will continue to cook the mixture even after it leaves the grill, you must pull the skillet just before it reaches your desired thickness. Once the bubbles become slow and heavy and the spoon leaves a clear trail across the bottom of the pan, the reduction is complete.
Step 8: Serving and Storage
Providing a proper cool-down period is essential for the final set of your jam. By allowing the mixture to rest, you ensure the sugars stabilize into a spreadable texture that won’t run off your burger. This process provides a clean finish that makes the jam much easier to handle.
Once the Bourbon Bacon Jam is ready, remove it from the Big Green Egg. You should let the skillet sit for at least ten minutes. Because the jam is high in sugar, it will thicken significantly as it cools. You can serve it warm on a wagyu burger or store it in a mason jar. This jam keeps well in the refrigerator for up to two weeks. While it tastes great cold, you should bring it to room temperature before serving for the best flavor.
Final Thoughts and Serving Suggestions
Achieving the perfect balance of flavors is what makes this condiment a standout. By topping a juicy wagyu burger with a generous spoonful, you elevate a simple meal into a gourmet experience. This process provides a smoky, sweet punch that cuts through the richness of the beef. Because the bourbon and bacon marry so well, it also works as a bold addition to a charcuterie board.
This Bourbon Bacon Jam is remarkably versatile for any outdoor cook. You can store the leftovers in the refrigerator for up to two weeks. While it may not last that long, it stays fresh in a sealed mason jar. If you plan to use it later, you should reheat it slightly to loosen the syrupy texture. This simple step ensures the jam spreads easily over your favorite grilled meats.
Bourbon Bacon Jam: The Ultimate Sweet and Savory Big Green Egg Topping
Equipment
- 1 Cast Iron Pan
Ingredients
- 12 oz bacon, cut into small pieces
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2/3 cup apple cider vinegar
- 5-6 Tbsp brown sugar
- 1/4 cup Bourbon
- 1/3 cup water
- 1 Chili Pepper, jalapeno, serrano, etc. minced
- Black Pepper to taste
Instructions
- Preheat grill to 350°setup with a direct and indirect cooking zone
- Place cast iron skillet skillet over the direct zone, sauté bacon pieces until crispy, about 10 minutes
- Remove bacon and drain all but 1 Tbs of bacon grease
- Add onion and garlic, cooking until tender, about 3 minutes
- Add cider vinegar, brown sugar, bourbon, water, chili, and black pepper, mix well
- Bring to a boil, then move to indirect zone to simmer, stirring occasionally, until liquid is mostly cooked off, about 15 minutes. Mixture will be thick and syrupy.
- Use immediately, or place into glass jars, seal, and refrigerate for 1-2 weeks.
Nutrition information is automatically calculated, so should only be used as an approximation.
