Recipe

Candied Bacon from the Kamado

Candied bacon is just as delicious as it sounds. Pork belly, sweet ingredients and kamado heat combine to create crispy, sticky pieces that disappear from the table in no time.

Number of people:

4 people

Duration:

90 minutes

BBQ set-up:

Indirectly

BBQ temperature:

120 °C

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Preparation

  1. Light the kamado using the XCelsius BBQ lighter and set it up for indirect heat at around 120°C. Time to fire up the barbecue. Give it plenty of time to stabilise before you carry on.

  2. Mix dark beer with dark brown sugar to make a glaze. Heat the sauce briefly until the sugar dissolves. Stir it all in thoroughly, taking your time, as this is where you build up the flavour.

  3. Place the thick slices of smoked pork belly on a fine-mesh grill or cooling rack. Add some smoking wood to the barbecue. Arrange everything neatly and then let the barbecue do its job.

  4. Let the bacon cook gently, basting it several times with a thin layer of the beer glaze. Keep a close eye on it and continue to follow the recipe carefully.

  5. Repeat this until the bacon is dark, glossy and slightly crispy. Handle the XCelsius BBQ gloves. Keep things relaxed and take it easy, and barbecuing will stay fun.

  6. Leave the candied bacon to cool briefly. Serve as a snack once the outside is sticky and firm. Keep a close eye on the preparation and carry on working calmly according to the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.