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Bacon Onion Bourbon Marmalade and Burger Seasoning
Author: Jackie
Rick Rodgers' Bacon Onion and Bourbon Marmalade
  • 8 ounces super-thick sliced hickory or applewood smoked bacon , cut crosswise into 1-inch pieces
  • 3 pounds yellow onions , cut into thin half-moons
  • Kosher salt and freshly ground black pepper
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup , preferably Grade A Dark
  • ¼ cup bourbon
  • 1 ⅓ teaspoons finely chopped fresh time
Grill Master's Seasoning
  • cup paprika
  • cup kosher salt
  • ¼ cup garlic powder
  • 1 teaspoon celery salt
  • ½ teaspoon ancho chili powder
  • ½ tablespoon chili powder
  • 1 tablespoon black pepper
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano and parsley , each
Bacon Marmalade
  1. Cook bacon in a large, deep skillet over medium heat, stirring occasionally, adjuring the temperature so the bacon cooks evenly but the glaze in the bottom of the skillet does not burn, until the bacon is crisp and browned, about 10 minutes. Transfer bacon to paper towels to drain, leaving the fat in the skillet.
  2. Stir in the onions with 1 teaspoon salt and ½ teaspoon pepper. Cover the skillet and cook, stirring occasionally, until the onions are softened, about 5 minutes. Reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the onions are very tender and golden brown, about 25 minutes.
  3. Stir in the reserved bacon with the vinegar, maple syrup, bourbon, and thyme and bring the t a simmer over medium heat. Return the heat to medium-low simmer, stirring often, until the liquids have reduced to a few tablespoons and the mixture is thick and spreadable, about 10 minutes. Transfer it to a bowl and let it cool (remove from refrigerator 1 hour before serving). Serve at room temperature.
Grill Master's Seasoning
  1. Combine all ingredients in a bowl and stir to combine.
  2. Add seasoning to spice jars and close tightly.
  3. Use on meat, pork, salmon, and fries!