I stumbled upon this tonight and it just might have the longest name of any recipe I can recall. It also sounds & looks so darn good! 😄
What’s the best way to wind down after a hard day of trail building and mountain biking? Alcohol and bacon of course!
And how do we combine the two into a single snack for uncomplicated gluttonous consumption? With Chippoke’s Cabin Fever Maple Whisky Bacon Grease Infused Bacon Crumble Brown Sugar Caramelized Ghost Chile Chex Mix!
Just the name alone instills fear in the hearts of cardiologists everywhere! Don’t even bother trying to calculate calories or serving sizes. It’ll just depress you.
Right, let’s do this!
Cook bacon to an almost burned crispy hard consistency. Think potato chips.
Crumble bacon into 1/4″ to 1″ long chunks and set aside on paper towels.
Pour bacon grease into a Pyrex measuring cu
Preheat oven to 300°F.
Line three large baking trays with aluminum foil and spray with cooking spray.
In one or two large bowls mix Chex Mix with pecan halves and crumbled bacon.
In a two-quart saucepan heat brown sugar, bacon grease, and light corn syrup over medium heat. Stir occasionally until bubbly around the edges.
Cook five minutes, stirring occasionally, and remove from heat.
Stir in whisky and ghost chile powder.
Pour slowly over Chex Mix and toss or lightly fold with a spatula until evenly coated.
It’s go time!
Spread snack mixture evenly over pans.
Bake 15-ish minutes at 300°F stirring every five minutes.
Crank oven up to broil, swap pans from rack to rack, and cook each pan directly under the heating element for an extra two-ish minutes until crispy and caramelized. Final consistency will be like peanut brittle.
Pre-heat oven to 350. Peel onions and cut into large chunks. Place in food processor with bacon and chop fine.
Heat a large dutch oven, and put bacon/onion mix in hot pan. Cook until onions are soft, even a little golden. Move mixture to the edges of the pot.
Salt and pepper roast. Brown on both sides in the pan, 4-5 minutes a side (medium to medium high heat works best for the onions and the meat). Add entire can of beer. Add chicken or beef stock (or water) so that liquid comes up 1/2 way on the meat. Stir the onions and bacon into the liquid. Bring to a boil on the stove top.
Once it comes to a boil, cover tightly and place in the oven for 1.5 hours.
Take out of oven and stir in 2 Tablespoons of mustard, and place back in oven for another 1 to 1.5 hours. Remove roast from pan and let rest on cutting board for 10 minutes.
The sauce is thick in the pan. You can eat as is, or strain, add some additional stock, and make a gravy.
Pre-heat oven to 400*F.
Wrap 1 slice of bacon around each hot dog. Try to get it wrapped tightly. You can use tooth picks at each end of the hog dog to secure the bank.
Place hot dogs on a parchment paper lined cookie sheet.
Place cookie sheet on middle rack of 400*F oven.
Bake for around 13 minutes or until the hot dogs have been browned & thoroughly cooked. Additional cooking time may be required depending upon your oven.