Tuesday, October 27, 2015


makes three cups

4 ounces (4 to 5 slices) thick-cut bacon, chopped
1 medium onion, sliced into half moons
3 cloves garlic, minced (a generous tablespoon)
1/2 teaspoon ground cumin
3/4 cup (175 ml) bourbon
3 tablespoons brown sugar
2 tablespoons dark molasses
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 to 5 dashes hot sauce, optional 

Cook Bacon: Arrange bacon, in one layer, at the bottom of a wide, heavy-bottomed pan. Place the pan over medium heat and cook bacon until the fat has rendered and bacon is browned, but not crispy; about 8 minutes. Check the amount of fat that has rendered and remove all but 2 tablespoons from the pan. 

Prepare BBQ Sauce: Add onions and cook until softened, about 5 minutes. Add garlic and cumin then cook, stirring often, until fragrant, about 2 minutes.

Stir in the remaining ingredients, bring to a boil then reduce to a low simmer. Cook at a low simmer until the sauce has thickened slightly (a good visual is when the sauce can hold a line on the back of a spoon when you drag a finger through it), about 25 minutes.

Taste sauce for seasoning then adjust with additional salt, pepper or sugar as needed. Remove from the heat then blend until smooth. (See note below about blending). 

Blend Sauce: Blend until smooth, let cool to room temperature then refrigerate up to one week or freeze up to one month.

bacon recipe source: Joanne, Inspired Taste (@inspiredtaste), July 16, 2015

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