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