There have never been two flavors more perfectly designed for each other than bourbon and bacon. My friend Linda would give an amen, and we’d be correct. Or maybe it’s chocolate and cherry. I’d ask my husband, but it would probably prompt further discussion of all the recipes we should concoct to incorporate all four—bourbon and bacon and chocolate and cherry. Maybe brownies? Or ice cream? That sounds like a rewarding challenge for later—I’ll work on it and let you know (wink).
For now, I’m cooking up a storm in advance of Memorial Day weekend. I know, none of us are likely spending the weekend quite as we’d planned. That’s a given on just about everything this year. My husband, Les, and I have already missed a dreamy beach weekend with Linda and her husband, and my heart positively aches for everyone who has sacrificed once-in-a-lifetime plans for weddings, graduations and funerals. Just thinking about that makes me feel guilty and selfish lamenting a weekend getaway. For sure, the pandemic is revealing all that we’ve taken for granted, and given us new appreciation for the simplest things in life—like a backyard cookout. So this weekend, Les and I are following tradition and firing up the grill to usher in the summer season, even if it ends up being just the two of us. Chances are, you’ll be doing the same.
Everyone has their own favorite thing to put on the grill, and our burgers are no better than yours. But if you’re looking for something new to dress up whatever you’re putting on the grill—well, cue the bourbon and bacon!
My inspiration for this recipe is a book that literally jumped into my cart a few years ago while I was casually browsing at a discount store.
It includes plenty of discussion about bourbon etiquette and whiskey history, what type of glass is correct for different types of bourbon cocktails, and what it means for a bourbon to be “bottled in bond” (if you’re wondering, it’s the result of one season, one distillation, and one distillery, and it’s bottled at a minimum of 100 proof; that’s on page 28). But there are also dozens of mouthwatering recipes—for bourbon, for bacon and for a few crossovers that include both. The latter are, without question, my favorites. Here’s my adaptation of one of them, and I’ve elevated everyone’s happy with yet another complementary flavor, maple. Oh yes, I did. The end result is a delicious smoky, savory, sweet and slightly spicy topper for your burgers, steaks, chicken and perhaps even slipped inside a grilled cheese sandwich. (You’re welcome, Linda!)
The recipe will make just about 1 cup and it’ll keep in a jar in the fridge for several weeks. But you’ll be lucky if you have any left after the three-day weekend, especially if you find yourself eating it straight from the jar at 3 am while everyone else is asleep—not that I’ve done that.
2 slices smoked, uncured bacon* (see notes), chopped into pieces
1 small sweet onion, cut into thin, crescent-shaped strips (not rings)
1 small red onion, roughly chopped into pieces
1/4 cup maple sugar*
2 Tbsp. apple cider vinegar
2 Tbsp. bourbon
Pinch of crushed red pepper (or as much as you like)
About 1 tsp. fresh thyme leaves
Pinch kosher salt (maybe)*
I only purchase “uncured” bacon, which is free of the unnecessary preservative sodium nitrite. If you can find the maple kind of bacon, that’s a win-win. If you aren’t sure what “the maple kind” is, maybe you need to watch this. I literally cannot think or write about bacon without hearing this dog’s “voice.”
So, the maple bacon will be a nice extra touch, but the real flavor comes from the sugar.
Maple sugar is literally a dehydrated, granulated form of real maple syrup. I buy it online, directly from a sugar shack in upstate New York, my old stomping ground. Click here to get some from Big Tree Maple. If you can’t wait for it, substitute 1 Tbsp. light brown sugar and 2 Tbsp. real maple syrup.
You may not want additional salt in the recipe, depending on the sodium content of your bacon. Ours is house-cured by a local butcher and puts a perfectly salty kiss on this. Wait until your marmalade is finished, and add salt only if desired.
Cook bacon in a cast-iron skillet over medium-high heat until crisp; remove bacon and drain on paper towels. Drain and discard all but about 1 Tbsp. of the bacon grease. Add sweet and red onions to the same skillet. Cook over medium heat, stirring often, until onions are soft and caramelized.
Add maple sugar, stir until dissolved. Stir in vinegar, bourbon, red pepper and thyme leaves. Cook a few minutes until liquid is the consistency of syrup.
Crumble the bacon into smaller pieces, if desired, and add to the onion mixture. Continue to cook several minutes, until mixture is thickened to a jam-like consistency. Adjust salt to taste.
Transfer to a covered jar and store in the fridge up to a month. Slather it on your favorite grilled meat. Or just eat it with a spoon—there’s no judgment here.