Put your Smokehouse Gas Smoker Cooker to work by smoke-cooking up bacon like you've never experienced before. The sweet, hot rich flavor of the candied bacon only gets better with a hickory, pecan or mesquite wood infusion. For those of you that may not be nut fans, this bacon is also fantastic with the nuts left off. Everyone will go "nuts" for it!
1 Pound thick cut bacon
1/4 Cup Brown Sugar
1/4 Cup Nuts (pecan pieces and/or sliced almonds)
1-2 TBSP Sriracha Hot Sauce
2 TSP Molasses
Preheat Smokehouse Gas Smoker Cooker on high heat. Fill smoke box with hips, do not place in smoker. Form two baking sheets with a double layer of foil.
Place bacon strips on foil, do not overlap.
Sprinkle Bacon with an even layer of Brown Sugar.
Drizzle bacon slices with desired amount of Sriracha and Molasses.
Sprinkle nuts evenly over the bacon slices.
Place bacon on smoker racks and put smoke box over flame. Once chips begin to smoke, turn heat to medium-high, keeping the temperature of at least 400 degrees Fahrenheit. Smoke cook bacon until it reaches desired texture. Cut bacon into bite sized pieces and serve warm.
May we suggest a better burger! Simply add some this recipe a top a burger along with Sriracha Mayonnaise. (1 part Sriracha to 4 parts mayonnaise)
Recipe by Tiffany Haugen