Tie fresh rosemary sprigs to the handle of a wooden spoon with garden sisal or kitchen string, and use as an aromatic basting brush for the bacon.
14 (8-inch) wooden skewers
6 tablespoons molasses
3 tablespoons balsamic vinegar
1/4 teaspoon ground red pepper
14 thick applewood-smoked bacon slices
3 fresh rosemary sprigs
Freshly ground black pepper
How to Make It
Soak wooden skewers in water 30 minutes. Preheat grill to 250° to 300° (low) heat.
Stir together molasses and next 2 ingredients. Thread 1 bacon slice onto each skewer.
Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes. Baste with half of molasses mixture, using rosemary sprigs as a brush; grill, covered with grill lid, 5 minutes. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs. Grill, covered with grill lid, 5 minutes or until browned and crisp. Remove from grill. Sprinkle with freshly ground pepper to taste. Serve bacon immediately.
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