A bad day just simply isn’t possible in the presence of bacon. As our dear friend Jim Gaffigan says, “Bacon’s the best. Even the frying of bacon sounds like applause” and ain’t that the golden truth? That being said, it’s Wednesday, also known as Hump Day, which means we are just as close to the beginning of the work week as we are to the end. It is the purgatory of all days. So, just as bacon does for all the salads of the world, we will take these lemons and turn them into lemonade. “Bibbity-bobbity-BACON!”
Check out this beer-candied bacon recipe from Tide & Thyme and indulge!
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (we recomend Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze. Cool on wire rack for at least 1 hour before serving.