Spotix Blog

• 4 lbs Bacon

Dice all 4 pounds of bacon into a 1/4-inch dice, and add to a large pot over medium heat to fry the bacon. When it's finished frying, drain the grease - be sure to keep a couple tbsp's to fry the veggies in.

• 12 oz Onion
• 6 oz Jalapeno
• 1 oz Garlic

Add about 2 tbsp leftover bacon grease to the same pot, set over medium heat. Add all of the vegetation and begin to sweat the vegetables until translucent.

• 8 oz Cider Vinegar
• 16 oz Coffee

Once the veggies are tender and translucent, add the liquids and allow to come to a simmer. Reduce for about 5-10 minutes to concentrate the flavors.

Once the liquids have reduced, add the cooked bacon back into the pot and stir to combine.

• 2 oz Molasses
• 16 oz Brown Sugar

First, stir in the molasses. Then, add half of the brown sugar. I like to work using the brown sugar in installments so I can allow it to caramelize and liquefy before adding the second half.

Once all of the sugar has been added, allow to simmer and reduce, stirring occasionally, until it reaches a thick, sticky, and jammy texture.

I like my jam to still be a bit chunky and rough, so I get a nice bite/texture when I spread it out. If you're looking for a smoother consistency, you can certainly transfer the jam to a food processor and blend to your desired texture.

My personal favorite is making the best damn bacon cheeseburger - getting bacon-y goodness in each and every bite. The best part is, you don't have to over-do it with toppings - the burger shown here is my all time favorite: American cheese, tomato, lettuce, my "Special Sauce",  and a toasted brioche bun.

It's simple but the simplicity is key - too often people are trying to build the most outrageous burgers that they forget about the eating experience.