![Spicy Bacon Burnt Ends](http://cusocuts.com/cdn/shop/articles/spicy_chuck_roast_burnt_ends_ff0f209d-ee49-42bf-b933-ef2929e032ea.jpg?v=1710275643&width=1445)
In my experience, people love burnt ends once introduced to them. There’s a satisfying crunch combined with a delectable interior that lights up your taste buds. I’ve tried various burnt-end recipes, including
--split--
Each has its own allure and flavor profile. But what about bacon? We always say, “Everything’s better with bacon,” so why not spicy bacon burnt ends?
--split--
An Ideal Slab of Bacon
Shopping for bacon is similar to looking for any other type of burnt-end foundation. You want great marbling. Fat equals flavor. The key is ensuring you have a good balance of meat. Some bacon is just too fatty, and you’ll have a failed dish if you use it.
You can get thick sliced bacon at your butcher for this, but I find a slab works better for cutting it into 1-inch cubes. If you want, you can use hickory or applewood smoked bacon if you can find a whole piece.
--split--
Ingredients
- 1 lb uncured, raw bacon
- 1 tbsp Cuso’s Maple Bourbon BBQ Rub
- 3 tbsp Crushed pineapple with juice
- 3 tbsp Maple syrup
- ½ tbsp Worcestershire sauce
- 1 tsp Hot sauce
- ½ c Ketchup
- ¼ c Molasses
Instructions
- Preheat the smoker to 275F
- Cut the bacon into 1-inch cubes
- Toss them with Cuso’s Maple Bourbon Seasoning
- Make sure to coat them evenly all over
- Place a rack on a baking tray, and put the cubes fat-side up
- After an hour, check the internal temperature of the bacon
- As it smokes, put the remaining ingredients in a saucepan
- Bring to a boil, then reduce to simmer for 15 minutes**
- When it’s 202F, remove it from the smoker and transfer the bacon to a disposable aluminum pan.
- Pour the sauce over the cubes in the pan
- Toss them for even coating
- Return the bacon to the smoker for 30 minutes
- Cool for 5 minutes before serving
** Tip: You can make this ahead of time and let the flavors marry in the refrigerator overnight.
--split--
PitMaster’s Memo: Are Burnt Ends Really “Burnt?”
Normally, hearing the word “burnt” in any culinary setting isn’t a good sign. However, burnt ends are different. They just have a solid, sticky bark outside from the second cook. The sauce creates a great texture and adds another layer of flavor to the bacon.
--list_split--
Sides
Biscuits
Dirty rice
Pickle tray
Smoked corn on the cob
Southern mash
--list_split--
Dessert
Bourbon-soaked ginger rolls
Grilled pineapple
Honey cornbread
Maple walnut cake
Peanut brittle
--list_split--
From the Bar
Apricot martini
Beaujolais
Dry pilsner
Frozen cider
Tangerine vodka