Maple Bacon Bourbon Bbq Glaze Food

MAPLE BOURBON BARBECUE SAUCE

Steps:

• Add all ingredients except for the whiskey to a large saucepan. Whisk to combine and heat over medium. Bring to a full (but controlled) boil. Reduce the heat and allow sauce to simmer, stirring occasionally, for 20 to 30 minutes, until thick.
• Add the whiskey and continue cooking another 5 minutes.
• Remove saucepan from heat and allow it to cool. The sauce will continue to thicken as it cools. Transfer sauce to a sealable container and refrigerate until ready to use. Sauce will keep for up to 3 weeks.
• Use as a meat marinade or for drizzling on all the foods ever.

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

MAPLE BOURBON GLAZE RECIPE

Steps:

• Combine all of the ingredients in a medium saucepan and bring to a boil over medium heat.
• Reduce the heat to low and simmer for 15-20 minutes until the glaze develops a syrupy consistency
• Use it right away or store it in a glass jar with a tight fitting lid. The glaze will last for about two weeks in the fridge.

BACON WRAPPED MEATLOAF WITH A BOURBON MAPLE GLAZE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Make the glaze: put all of the glaze ingredients in a small saucepan and heat over medium heat. you want it to simmer, but not boil, for about 10 minutes. Stir frequently. While this simmers, you can start assembling the meat mixture.
• 3. Mix the meatloaf: In a large bowl add ketchup, egg, onion (grate on a medium grate on a box grater), carrot (grate on a medium grate on a box grater), garlic powder, Emeril's seasoning, and salt in a large mixing bowl, and mix to combine evenly. Add hamburger and breadcrumbs to the wet ingredients and mix thoroughly to combine. Set aside.
• 4. Make a bacon basket weave: On a piece of parchment or wax paper lay out 6 thick cut bacon slices next to each other. Fold every other one in half (3 down, 3 up), and place another piece of bacon next to the folded down bacon. Unfold the 3 pieces of bacon over the top of the piece you just laid down, and then fold down over that piece of bacon the other 3 slices that were not previously folded. where those fold down, you want to put another slice of bacon, and then repeat the process of folding back over, and folding down the other three. One more slice of bacon, and then half of the bacon weave is done. Repeat for the other half of bacon. You should have a total of 12 slices of bacon made into a basketweave mat of yumminess waiting to happen.
• 5. Shape the Loaf: Gather up the meatloaf mix by hand and shape it into a loaf about three inches shy of the length of your bacon mat, and about 1/3 of the width. You need to eyeball it here and use your best judgment so that when you lay the loaf in the middle, the long sides will have enough bacon to wrap up and over to the top so they almost meet each other, and the short sides will wrap up to totally cover the end pieces. Lay it in the center of the bacon mat.
• 6. Fold the bacon mat up and over the length of each of the long meatloaf sides so that it wraps up and over to the top, then fold the bacon from the ends up.
• 7. Place the dish you want to bake the loaf in over the loaf, and then grab the paper on one side, and hold the pan tight on the other side, and flip it over so that the loaf slides inside the pan. Center it in the pan, and then brush on the glaze over the maple. Bake in a 350 degree oven for 30 minutes and then start basting every 15 minutes with the glaze. Keep basting until a meat thermometer inserted in the center

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.