"Original Recipe" Mongolian maple coffee bacon jam with a side of prOn...

Al Czervik · 01-16-2022, 07:38 PM

We have an "Original Recipe" category going on over in the Throwdown sub forum...

https://www.bbq-brethren.com/forum/s...68&postcount=1

It's been a while since I've participated in any TDs, so I figured it was time to take a mental break from these crazy times and re-engage in something fun.

My better half and I have been honing this bacon jam recipe over the years and have pretty much settled in on the version that follows. The only variation today is the substitution of the typical SPOG to John's "Sir Porkalot's Rib Rub".

Before we get to the pictures, here's the recipe and directions:

• 1 pound pepper bacon – roughly diced
• 1 extra large sweet onion – sliced lengthwise
• 1 cup maple syrup
• 2 teaspoons Naturiffic Sir Porkalot’s Rib Rub
• ½ cup medium roast black coffee
• 1 tablespoon balsamic vinegar
• 1 tablespoon apple cider vinegar

• Dice the bacon and cook over medium low heat until fully rendered and the fat is getting crisp. Remove bacon from pan and reserve the bacon drippings.

• Add sliced onions to the pan with one reserved tablespoon (or more) bacon drippings and sweat onions until soft and semi translucent. Add maple syrup and rub and continue cooking until onions have caramelized, stirring often. I’d ballpark half an hour-ish.

• Once the onions are caramelized, add the coffee, vinegars, reserved bacon and increase the heat to medium high. Continue to cook stirring often until the concoction is thick like jam. This step can go quickly or take a lifetime, but I’d estimate + / - half an hour, more or less, give or take.

Remove from the heat, taste and adjust seasoning level as needed.

If you're still awake and have another hour or two to kill, to follow are the pictures of the process, along with a serving suggestion at the end.

Drumroll please... BACON JAM!

Now that you've seen it, you may be wondering what the fark do you do with bacon jam... Well, we really like it on burgers. I like mine pretty basic with simply mayo, stone ground mustard and pepper jack cheese.

If you've never had bacon jam, or would like to try a little different spin on one, I'd highly recommend giving our recipe a try. It's salty, sweet, spicy (thanks to John) and "super healthy"...

LYU370 · 01-16-2022, 07:54 PM

I've tried a couple different recipes that were only so-so. This one looks delicious, will have to give it a try.

Thanks!

ronbrad62 · 01-16-2022, 08:00 PM

Yeah!! I will be giving that one a shot in the future. Very nicely done!

bowhnter · 01-16-2022, 08:24 PM

I’m seein this on toast or a bagel, nice!

tom b · 01-16-2022, 09:20 PM

love some bacon jam, your rendition look and sounds delicious!

ShadowDriver · 01-16-2022, 09:32 PM

Man, that looks good!

bbqwizard · 01-16-2022, 10:06 PM

That looks incredible.

ssv3 · 01-16-2022, 10:09 PM

Holy Hell!

DarkStar11 · 01-16-2022, 11:36 PM

Great googley mooglies!

TravelingJ · 01-17-2022, 12:01 AM

Love it! I've made bacon jam a few times in the past, but like these ideas!

We mostly use it over smoked cream cheese. I need to make burgers so we can try it on there!

Stingerhook · 01-17-2022, 06:58 AM

Looks fantastic Scott!

ModelMaker · 01-17-2022, 07:00 AM

Good.
Ed

BBQ Bacon · 01-17-2022, 08:01 AM

Oh hell yeah, I'd be down for some of that. On Brie would be awesome.

Moose · 01-17-2022, 08:19 AM

Superb culinary creation on many levels, Scott! Really good tutorial and recipe, as well!

Big George's BBQ · 01-17-2022, 09:07 AM

Definitely need to try this

01-16-2022, 07:38 PM	#1
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	"Original Recipe" Mongolian maple coffee bacon jam with a side of prOn... We have an "Original Recipe" category going on over in the Throwdown sub forum... https://www.bbq-brethren.com/forum/s...68&postcount=1 It's been a while since I've participated in any TDs, so I figured it was time to take a mental break from these crazy times and re-engage in something fun. My better half and I have been honing this bacon jam recipe over the years and have pretty much settled in on the version that follows. The only variation today is the substitution of the typical SPOG to John's "Sir Porkalot's Rib Rub". Before we get to the pictures, here's the recipe and directions: • 1 pound pepper bacon – roughly diced • 1 extra large sweet onion – sliced lengthwise • 1 cup maple syrup • 2 teaspoons Naturiffic Sir Porkalot’s Rib Rub • ½ cup medium roast black coffee • 1 tablespoon balsamic vinegar • 1 tablespoon apple cider vinegar • Dice the bacon and cook over medium low heat until fully rendered and the fat is getting crisp. Remove bacon from pan and reserve the bacon drippings. • Add sliced onions to the pan with one reserved tablespoon (or more) bacon drippings and sweat onions until soft and semi translucent. Add maple syrup and rub and continue cooking until onions have caramelized, stirring often. I’d ballpark half an hour-ish. • Once the onions are caramelized, add the coffee, vinegars, reserved bacon and increase the heat to medium high. Continue to cook stirring often until the concoction is thick like jam. This step can go quickly or take a lifetime, but I’d estimate + / - half an hour, more or less, give or take. Remove from the heat, taste and adjust seasoning level as needed. If you're still awake and have another hour or two to kill, to follow are the pictures of the process, along with a serving suggestion at the end. Drumroll please... BACON JAM! Now that you've seen it, you may be wondering what the fark do you do with bacon jam... Well, we really like it on burgers. I like mine pretty basic with simply mayo, stone ground mustard and pepper jack cheese. If you've never had bacon jam, or would like to try a little different spin on one, I'd highly recommend giving our recipe a try. It's salty, sweet, spicy (thanks to John) and "super healthy"... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

01-16-2022, 07:54 PM	#2
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	I've tried a couple different recipes that were only so-so. This one looks delicious, will have to give it a try. Thanks! __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

01-16-2022, 08:00 PM	#3
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	Yeah!! I will be giving that one a shot in the future. Very nicely done! __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

01-16-2022, 08:24 PM	#4
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	I’m seein this on toast or a bagel, nice! __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

01-16-2022, 09:20 PM	#5
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	love some bacon jam, your rendition look and sounds delicious! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

01-16-2022, 09:32 PM	#6
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Man, that looks good! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-16-2022, 10:06 PM	#7
bbqwizard Babbling Farker Join Date: 04-12-07 Location: USA Name/Nickname : Phillip	That looks incredible. __________________ Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory!

01-16-2022, 10:09 PM	#8
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Holy Hell! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

01-16-2022, 11:36 PM	#9
DarkStar11 is one Smokin' Farker Join Date: 10-31-04 Location: North Texas Name/Nickname : Kevin	Great googley mooglies! __________________ [size=1]Weber SSP, Q1200\| OK Joe Bronco \| Rec Tec \| Camp Chef FTG[/size]

01-17-2022, 12:01 AM	#10
TravelingJ is Blowin Smoke! Join Date: 09-07-12 Location: Independence, MO Name/Nickname : Justin	Love it! I've made bacon jam a few times in the past, but like these ideas! We mostly use it over smoked cream cheese. I need to make burgers so we can try it on there!

01-17-2022, 06:58 AM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Looks fantastic Scott! __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

01-17-2022, 07:00 AM	#12
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Good. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

01-17-2022, 08:01 AM	#13
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	Oh hell yeah, I'd be down for some of that. On Brie would be awesome. __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/

01-17-2022, 08:19 AM	#14
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Superb culinary creation on many levels, Scott! Really good tutorial and recipe, as well! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

01-17-2022, 09:07 AM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Definitely need to try this __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD