Are you ready to make an appetizer that’s gonna make them drool? If so, then these candied bacon burnt ends are what you’re looking for! But be sure not to read through this guide on an empty stomach because it could cause you some serious mouthwatering hunger issues.
Candied Bacon Nuggets Recipe (Bacon Burnt Ends On The Grill)
Bacon Burnt Ends Cook Part 1 of 2
Right off the bat, let’s fire up the grill. For this cook we’ll need indirect heat, meaning the charcoal (or other fuel) will be underneath one side of the cooking area, while the other takes advantage of the radiant heat. Also place a water pan underneath the indirect side, where we’ll be cooking. If you want to add wood chunks for smoke, add hickory.
While the cooker is coming up to temp (in the 250ºF range), get your uncut bacon (pork belly). Slather with oil and season only with ground pepper.
Place the pork on the cooker, skin facing up, and give it some time. Once the color is right, spritz and flip over. The target temperature for this part of the cook is 180ºF.
Cubing and Saucing Your Bacon Burnt Ends
Once you get there pull it from the heat and slice into cubes. Place the cubes into a disposable roasting pan and season with a mixture of:
- 2 Tbsp brown sugar
- 1 Tbsp paprika
- 1/4 tsp garlic powder
- Black pepper (to taste)
- 1/4 tsp chili pepper
- 1/4 tsp onion powder
Mix thoroughly to get all of the cubes coated. Then toss the cubes in a mix of:
- 1/4 Cup maple syrup
- 2 Tbsp mustard
- 1/3 Cup honey
- 2 Tbsp apple cider vinegar
- 2 Tbsp hot sauce
Bacon Burnt Ends Cook Part 2 of 2
Cover the roasting pan with aluminum foil and place it back on the smoker for 1 hour. Then peel back the cover and cook for about 1 more hour to let that glaze thicken up a bit. Finally, remove the foil completely, and stir every 30 minutes until the glaze candies up and sets really nice.