On the eleventh day of Christmas my MAK Grill made for me: eleven bacon sundaes, ten Oreo cheesecakes, nine apple pies, eight cornbread stuffings, seven potatoes a smoking, six asparagus a grilling, five golden shrimp kabobs, four prime ribs, three smoked turkeys, two ham glazes and ribs competition ready.
Maple Pecan Bacon Sundaes Recipe
We all know that everything’s better with bacon. That being said, here’s a recipe for an ice cream sundae that is the perfect combination of sweet and savory.
- 1 lb. of thick cut bacon
- 1/2 cup of brown sugar
- 1/2 cup of maple syrup
- In a large mixing bowl combine brown sugar and maple syrup.
- Mix it thoroughly until you have a thick sugary paste.
- Open your pack of bacon and using a pair of tongs put each piece into your bowl, one by one. Once all of the bacon is in the bowl, toss the pieces in the mixture until all of them have a sticky coating of brown sugar and maple syrup.
- For this smoked bacon recipe, I like to cook at 225 degrees. When your smoker is up to temp bring the bowl out to the smoker and put each piece of bacon on the grill. Be sure to give each piece some good spacing. The bacon will shrink as it cooks, but it won’t cook evenly if you have pieces overlapping or touching one another.
- After an hour at 225 degrees, you’ll want to flip each piece of bacon. You’ll notice some good grill marks on the side that was down. The fat in the bacon is slowly rendering, and by flipping the bacon it will cook a little more evenly. If you really want to get crazy, you can brush some more maple syrup on the bacon slices after you flip them. I usually skip this step.
- Check on the bacon thirty minutes after the flip to check on the progress. Some of your pieces may look like they are close to done, and if that’s the case I’d recommend pulling those pieces of the smoker to taste test them. This bacon won’t crisp up the same way that bacon does in a skillet, but I promise you the flavor is out of this world.
- Continue checking on the bacon every ten minutes, and when the bacon starts to take on a darker color, and it’s somewhat firm when you pick it up with tongs, it’s time to pull it off the smoker. Put the bacon on a rack to let it cool a few minutes.
(Recipe provided by Nick)
- 3/4 cups pure maple syrup (preferably grade B)
- 2 cinnamon sticks, broken in half
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of finely chopped crystallized ginger
- 1/2 cup of pecans, toasted
- vanilla ice cream
- Combine maple syrup and cinnamon sticks in a deep medium saucepan and bring to boil over medium-high heat.
- Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes.
- Remove cinnamon sticks.
- Mix lemon juice and ginger into the sauce.
*Can be made 2 hours ahead. Let stand at room temperature.
- Scoop ice cream into dessert dishes, drizzle the sauce over the ice cream, sprinkle with toasted pecans and top it off with a few slices of your candied bacon.