Deviled Bacon

02bDevilSauceBourbonbfLOThis recipe was in our paper the week before Father’s Day as part of an article featuring bourbon-based treats for dad, tho’, strangely enough, this particular recipe contained no bourbon.

Well, a simple misreading of the instructions, which led me to add two tablespoons of hot sauce – and Earl’s Five Pepper Hot Sauce at that! – instead of the called for two teaspoons, got me to thinking I should mebbe add me some bourbon just to smooth things out a bit.

01BaconbfLOI believe it worked, and now wouldn’t change a thing.

•1/4 cup Worcestershire sauce
•3 tbsp Dijon mustard
•2 tbsp Earl’s (or your favorite hot sauce)
•3 tbsp brown sugar
•1 tbsp Bourbon
02aDeviledBaconIngredientsbfLO•3/4 pound thick-cut bacon

Heat your oven to 400º.

Cut each slice of bacon in half crosswise and arrange in a foil-lined rimmed pan.

Whisk together the Worcestershire with the Dijon, hot sauce, and brown sugar; then, go ahead and add in that bourbon, truBrush about half of the devil sauce on the bacon and pop into the oven for ten or twelve minutes.

05DeviledBaconDrainbfLOTurn the bacon over, brush the other side with the remaining sauce, and place back into the oven until nicely glazed and crisped, anywhere from 15 to 20 minutes.

Remove the bacon to a paper towel-lined platter to drain, then serve warm or at room temperature as a nicely spicy-sweet munchie.


06aBLTBestbfLOyou could add the cooled and drained bacon to a couple of slices of honey rye bread, some cheddar cheese, a bit of mayonnaise, and perhaps a tomato slice or three, then grill it all to ooey-gooey goodness for dinner.

Either way is good, and trust me, a nip of the bacon, fresh and cold from the fridge as a snack when you’re feeling a bit in need of something porcine, isn’t too, too bad either.

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