Pig Heaven Is Out in My Back Yard

                  
                     Avoiding Spring Cleaning?  
   This will get you running for the grill brush.   

 Here was this gorgeous slab of the most compelling bacon sitting on my counter. It was in its primal state, rose-and-ivory striped belly that hung over the sides of my beat-up butcher block. Who could resist chunking it into little stackable Legos?  And why not marinate, skewer, and grill?

Since there were dinner-party ingredients strewn all over the counter, the marinade was of the kitchen-sink variety.  It may have included some other bits of this or that, but here is the big idea. 

                                          GRILLED BACON BROCHETTES

                                 a highly caloric balance of sweet, sour, salty and delicious

                    

Cut Aux Délices des Bois Artisanal Farmhouse Bacon (slab) into chunks, about 1 x 1 1/2 inches.  Make sure to include both meat and fat.

Stir together the marinade ingredients:

Honey

Real maple syrup

Worcestershire sauce

Lemon juice

Soy sauce

Cracked pepper   

Toss the bacon with the marinade, and marinate in the fridge for up to 2 hours.  Take out of the fridge for 15 minutes before skewering.  Grill over indirect heat.   Don't let the fat melt away! Just crisp and char and remove.

We served it as an app on baby greens, alongside squid bodies that were drenched in lemon then grilled.  The table fell silent as flavors rolled over our tongues, memorizing the sweet and sour of alternate bites. 

Needless to say, the main course was a letdown.

  More recipes for bacon.