- 2 hours 30 minutes
- Serves 6 to 8
The Bourbon Glazed Slow Smoked Bacon is a fan favorite at Del Frisco’s Double Eagle Steakhouse. Traditionally cooked in a sous vide, the bacon is tender, moist, and (with that bourbon glaze pour-over) undeniably indulgent. If you’re worried about not having a fancy sous vide machine or fear that sous vide cooking is too tricky, you’ll love this adapted at-home recipe and discover that making your own Bourbon Glazed Slow Smoked Bacon can be easy, flawless, and a major showstopper for any dinner party.
Photo courtesy of Landry's
Ingredients
Bourbon Glaze
- 1 cup white vinegar
- 3/4 cup granulated sugar
- 3/4 cup orange juice concentrate (frozen is fine)
- 3/4 cup molasses
- 1 1/2 oz lime juice (about 1 lime)
- 1/4 cup bourbon
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/8 cup honey
Bacon
- 2 lb slab bacon (pick up from local butcher)
- 1 Tbsp fresh black pepper, coarsely cracked
- 1 cup Bourbon Glaze (above)
- 1 Fresno chili
Directions
Bourbon Glaze
- In a medium sauce pot, bring all ingredients to a boil. Reduce to a simmer and cook until the glaze equals 1 cup.
- Set aside to cool to room temperature.
Bacon
- Preheat oven to 350℉,
- Line a baking sheet with foil for easy clean up.
- Place the slab bacon on the foil-lined baking sheet with the fat side up.
- Using a sharp knife, slicing about ½-inch deep, cut lines across the fat about 1 inch apart. Turn the pan and repeat again until you end up with a cross hatch pattern.
- Sprinkle the top of the bacon with coarse cracked pepper.
- Gently pour half of the glaze all over the top of the bacon.
- Cover tightly with foil and cook for 1 hour.
- After 1 hour, reduce the oven to 325℉, flip the bacon over carefully, and pour the remaining glaze on the bacon. Cook for 1 hour more.
- Serve warm garnished with thinly sliced Fresno chilies.
Support Your Local Chef
Del Frisco’s Double Eagle Steakhouse
- Website
- 713.355.2600
- Menu
- To Go Menu
- Curbside Pick Up
- Delivery
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