Whiskey and bacon have always been popular and both represent an almost rebellious personality that is rare for food: we know they aren’t great for us but dammit if we wont argue for their place in our lives. They are indulgences, as nostalgic as camping with dad, and have a place in many a guy’s heart. For that reason, we sat down with one of our favorite San Francisco chefs to talk about combining these two staples into one amazing meal.
STEP 1: Set up shop.
This is going to be messy. Set up a countertop work area that you can quickly clean up later by putting down a mat of some sort under a cutting board. We used a throwaway burlap sack but newspaper or paper towels will work just as well.
STEP 2: Pour a load maple syrup on your bacon.
Don’t be afraid to douse your bacon in the maple syrup. Some of it will drip off while the rest will add a nice glaze to your bacon and bring out a richer flavor.
STEP 3: Lightly pour whiskey over the bacon.
We know you’re going to be tempted to drown and soak your bacon in whiskey, but just remember that this is supposed to complement your meal, not dominate it. We used Rittenhouse Whiskey, as it’s a bit stronger and will accent the bacon’s flavor nicely.
STEP 4: Place your bacon on a skillet or pan and baste the opposite side.
We have a strict rule: avoid wasting whiskey. There will be excess syrup and whiskey on the cutting board — simply pour this over the pan.
STEP 5: Place in the oven for about 8 minutes at 350 degrees.
STEP 6: While waiting, go ahead have a glass of the whiskey you used.
This has nothing to do with the recipe, but what else are you going to do?
STEP 7: Remove bacon when done and let cool.
STEP 8: Eat, Drink, Repeat Later.