Grilled Back Bacon on a Bun
with Maple Beer BBQ Sauce
by Andrea Alden
- 1½ lb. whole back or peameal bacon (about 12 inches long)
- 4 kaiser rolls
- 4 slices of cheddar cheese
- Thinly sliced red onion
Maple Beer BBQ Sauce
- 1 bottle of beer
- 1 cup BBQ sauce (your favorite or make your own)
- ½ cup maple syrup
- ½ cup grainy mustard
- 3 cloves garlic, minced
- 2 tsp. chopped fresh thyme
- 1 tsp. coarsely ground black pepper
- ¼ tsp. salt
Brush the bacon to remove the heaviest and loose cornmeal crust. Slice it into 24–ish slices, each about ½–inch thick.
Preheat grill to medium
To prepare the sauce, in a saucepan, bring the beer to a boil. Reduce the heat and simmer until the beer has reduced by half. Add the BBQ sauce, maple syrup, mustard, garlic, thyme, pepper and salt. Return to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat.
Grill bacon for 2 to 3 minutes per side, basting liberally with beer BBQ sauce, until cooked through and tender.
Toast buns lightly. Place 6 slices of grilled bacon on the bottom half of each bun. Top with extra basting sauce, cheddar cheese and onion.
This was oh so good.
What is your favorite concert food? Have you recreated it?