Bacon Sushi

My nephew had a Bacon N Bourbon themed party so I added another B... BBQ.  I made bacon rolls which had half ground beef, half pineapple bratwrust for the center with roasted poblano peppers and Queso Quesadilla cheese, all wrapped with a bacon weave and smoked for a couple of hours, then cut into medallions.

I also made a bourbon & bacon BBQ sauce.

I also took some of the brisket that was left over from Wednesday.

This sauce was made and then I added it half and half with Horizon BBQ sauce... enough to fill the whiskey bottle.

BOURBON-BACON BBQ SAUCE

Ingredients 

1/2 cup small-dice bacon (about 3 ounces)

1/2 cup finely diced red onion (about 1/2 small onion)

2 medium garlic cloves, finely chopped

1 cup ketchup (used Jalapeno catsup instead, omitted chili powder)

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1/4 cup Worcestershire sauce

3 tablespoons bourbon

2 tablespoons dark or robust molasses (not blackstrap)

2 teaspoons chili powder (omitted, used jalapeño catsup instead)

1 1/2 teaspoons smoked paprika

1 teaspoon ground mustard

salt

Freshly ground black pepper

Total Time: 40 mins

Makes: 2 cups

 Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar for agave nectar, honey, or maple syrup. This sauce is great on ribs

1 Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce the heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds.

2 Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.