Welcome back and thanks for checking out my latest recipe. Some important questions before we proceed… 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. This is easy to make and goes with all kinds of grilled meats especially burgers. Now sit back, grab an ice cold West Sixth IPA, and enjoy this post for Grilled Bourbon Bacon Jam.
Grilled Bourbon Bacon Jam
The ingredient list is simple featuring chopped bacon (from my friends at Pine Street Market), chopped onion, garlic, brown sugar, cider vinegar, bourbon, chili pepper, cracked black pepper and a little water.
After your ingredients are together, move them out near your grill. In this case I am using a Big Green Egg Large set for a dual zone cook.
Set the Big Green Egg up for a dual zone cook using the EGGspander with a raised cooking surface to 350°. Preheat a cast iron pan over the direct zone then added the chopped bacon.
After the bacon cooks for 10 minutes, remove and set aside, then drain all but 1 Tbsp of the bacon grease from the pan.
Now add the onions and garlic and cook until soft (about 3 minutes).
Now, add back in the bacon and the remaining ingredients and bring to a slight boil before moving to the indirect zone.
Let this mixture cook for 15 minutes or so until the liquid reduces and you have a thick and syrupy mixture. Make sure to stir often so the bottom doesn’t burn.
Grilled Bourbon Bacon Jam
Once the mixture is the consistency you want, pull from the Big Green Egg and let cool for a few minutes before serving.
This is especially delicious on a juicy burger! You can store the leftovers (if there are any) in the refrigerator for two weeks.
- 12 oz bacon, cut into small pieces
- 1 sweet onion, diced
- 3 cloves garlic, minced
- ⅔ cup apple cider vinegar
- 5-6 Tbsp brown sugar
- ¼ cup Bourbon
- ⅓ cup water
- 1 Chili Pepper (jalapeno, serrano, etc.) minced
- Black Pepper to taste
- 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.