BBQ Bacon
is One Chatty Farker
Sitting on a large jug of pure maple syrup, it was time I started using it. So the creative juices started flowing. We have a McCormick's Smokehouse maple seasoning, so in keeping with the theme, I made a maple mustard glaze for the this as well.
Reduced to a thick syrup about 1/2 cup maple syrup, 4 Tbsp grainy mustard, 4 Tbsp French's yellow mustard, 1/4 Tsp dried rosemary, 1/4 Tsp dried sage and 1/2 Tsp chili flakes.
Started by rubbing the chicken thighs with the smokehouse maple rub and a couple salt and pepper thighs for the non-maple loving member of the family. I'm sure she may be adopted!
Then with the grill nice and hot, on the went for a little searing on each side before moving to indirect heat.
When nearing the correct internal temp, I started brushing on the maple mustard glaze.
Then it was onto the plate with a mass of mashed potatoes and peas. Delicious.
The glaze was a little on the sweet side, so maybe a touch more red wine vinegar and yellow mustard and definitely more chili flakes would make this a go to in the future.
Thanks for looking.
Dean
Reduced to a thick syrup about 1/2 cup maple syrup, 4 Tbsp grainy mustard, 4 Tbsp French's yellow mustard, 1/4 Tsp dried rosemary, 1/4 Tsp dried sage and 1/2 Tsp chili flakes.
![maplemustardglaze_zpsn5ixqe4d.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fmaplemustardglaze_zpsn5ixqe4d.jpg&hash=df6c49348fd6bcce9bdd84714841f10f)
Started by rubbing the chicken thighs with the smokehouse maple rub and a couple salt and pepper thighs for the non-maple loving member of the family. I'm sure she may be adopted!
![smokehousemaplechickenthigs_zpsxlh8k6mi.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fsmokehousemaplechickenthigs_zpsxlh8k6mi.jpg&hash=85b15bb3bc4bc4827828bdada099e841)
Then with the grill nice and hot, on the went for a little searing on each side before moving to indirect heat.
![grill_zpsh9tdzirx.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fgrill_zpsh9tdzirx.jpg&hash=ac0fb72505f2ea204f22431685de1f44)
When nearing the correct internal temp, I started brushing on the maple mustard glaze.
![grillglaze_zpsp02mvqyw.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fgrillglaze_zpsp02mvqyw.jpg&hash=cdd134748a9804170b50361cc4029895)
![grillglaze2_zpsuqdzmxmy.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fgrillglaze2_zpsuqdzmxmy.jpg&hash=7a78eb9a2575e3793d992277e206460b)
Then it was onto the plate with a mass of mashed potatoes and peas. Delicious.
![maplemustardthighsplated_zpsilqtosg3.jpg](/proxy.php?image=http%3A%2F%2Fi1169.photobucket.com%2Falbums%2Fr519%2FBBQBacon%2FBBQ%2520Brethren%2F2016%2Fmaplemustardthighsplated_zpsilqtosg3.jpg&hash=491e581fd76235f03de35c20894c74d3)
The glaze was a little on the sweet side, so maybe a touch more red wine vinegar and yellow mustard and definitely more chili flakes would make this a go to in the future.
Thanks for looking.
Dean