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Bacon and bourbon are two of my favorite foods and this recipe combines them in a smokey, spicy BBQ sauce that is great on wings, pulled pork, brisket, or about anything else you can think of. The sauce itself is really tasty and the bacon chunks add great bursts of flavor.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.300g bacon, diced
Place the bacon in a pot over medium heat and cook until the fat has rendered out and the bacon is crispy. Drain most of the fat, leaving about 20 grams (2 tablespoons) in the pot. Remove the bacon pieces and reserve. Add the remaining ingredients and blend together.
Bring the mixture to a boil and let simmer for 8 to 10 minutes while stirring. Remove from the heat, pour into a container, and let set.
Once fully set, puree the gel until smooth. If it is too thick add some water to it. Add most of the reserved bacon pieces (save some for garnish) and stir in well. The bacon jam can be stored in the refrigerator for about a week.
After you have deep fried the chicken wings or tenders, either toss them in the bacon-bourbon BBQ jam, or, for a more refined presentation, brush it on with a pastry brush. Top with the basil leaves, bacon, and diced jalapeno then serve.