Make sure they are flat and not touching each other. Add the black pepper, cayenne pepper, red pepper flakes, and brown sugar in a small bowl and mix well. Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping. Fill your hopper of hickory pellets and preheat your pellet grill to 225F. Line a baking sheet with foil and place a cooling rack into the baking sheet. Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl. Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices.(Bacon can be stored in an airtight container at room temperature for up to 3 days.) Transfer the bacon to a parchment-lined baking sheet.Bake, rotating halfway through, until the bacon is cooked and the sugar is dark and caramelized, about 1 hour 30 minutes.Sprinkle the bacon with the leftover brown sugar mixture. Press the bacon, one slice at a time, into the brown sugar mixture to coat. Brush both sides of each slice of bacon with maple syrup.Pour 1/2 cup of the maple syrup into a small bowl. I started by pouring about 1.5 cups of brown sugar in a dish mixed with 2 teaspoons black pepper and 1 teaspoon cayenne powder. Whisk together the sugar, cayenne, paprika, 2 teaspoons pepper and 1/2 teaspoon salt in a pie dish.Coat the cooling rack with cooking spray. Put bacon slices in a bowl, season them with pepper and toss with. Line a baking sheet with foil and place a cooling rack into the baking sheet. Special equipment: 2 baking sheets, preferably the same size.Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices.Don’t burn or blacken it – it should be chewy and meaty (without being undercooked and limp… limp, gross, that is not a quality you want in bacon). Bake for 20-30 minutes, depending on how crispy you like your bacon. Sprinkle liberally with red pepper flakes. Millionaire’s Baconīrush both sides of each bacon strip with syrup and honey and lay them out on a foil-covered baking sheet. They slice pork belly extra-thick using the center cut only and sprinkle it with brown sugar and a medley of spicy peppers. You can make your own, too! You definitely don’t have to live in San Fran (and you don’t have to be a millionaire, obvs) to enjoy this ultra-rich bacon. What Is Millionaire’s Bacon Baking sugar-coated bacon until glazed and candied is nothing new, but San Francisco restaurant Sweet Maple took the breakfast staple to a luxe new level. After this flavor explosion, I’m never eating regular bacon again. Especially considering the fact that this is no ordinary bacon-it’s super thick and meaty, coated in sweet maple syrup and honey, liberally sprinkled with spicy red chile flakes. (Bacon can be stored in an airtight container at room temperature for up to 3 days.) Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl. In spite of the name, Millionaire’s Bacon will just set you back a couple extra dollars on top of your $10-20 brunch plate, so it’s not a bad deal. 1 wire rack Ingredients 1 pound bacon very thick-cut 2 tbsp Maple Syrup pure 1 tbsp pepper freshly ground 1 tbsp cayenne pepper powder 1 tbsp red pepper flakes 3 tbsp brown sugar dark Instructions Fill your hopper of hickory pellets and preheat your pellet grill to 225F. You can find this delicacy at a good handful of restaurants in San Fran, but we first encountered it at Blackwood, an “American Thai Fusion” restaurant in the Marina area. I’ve written about the array of glorious brunch options in San Francisco before, so I’ll get straight to the point: I was back in the Bay Area last weekend and of course I enjoyed MORE brunches with MORE bottomless mimosas and MORE benedicts and MORE bacon.
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