Cowboy Bacon

Ingredients

• 1 pound Thick-Cut Bacon (cut extra thick, about 1‑inch strips; use a full pound to fill a standard rack)
• 0.25 cup Brown Sugar (packed very tightly)
• 2 tablespoons Barbecue Sauce (your favorite brand; adds smoky depth)
• 1 tablespoon Rice Vinegar (neutral acidity; can substitute apple cider vinegar)
• 1 teaspoon Freshly Ground Black Pepper (coarse grind for texture)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Cayenne Pepper (optional for extra heat)
• 2 Jalapeño Peppers (sliced into rings; seeds removed for less heat if desired)
• 2 Fresno Chili Peppers (sliced into rings; adds red color)

Instructions

1. Prepare Pan and Rack

   Line a rimmed baking sheet with heavy‑duty foil, then place a baking rack on top so rendered fat can drip away. If you lack a rack, crumple foil into a shallow nest as a substitute.

   Time: PT5M

2. Arrange Bacon

   Lay the thick‑cut bacon strips on the rack in a single layer. Overlap a few pieces slightly; they will shrink as they cook.

   Time: PT3M

3. Initial Bake (Half‑Cook)

   Place the sheet in the upper third of a preheated 375°F oven and bake for 10 minutes.

   Time: PT10M

   Temperature: 375°F

4. Flip and Continue Baking

   Remove the pan, flip each strip with tongs, and bake another 10 minutes.

   Time: PT10M

   Temperature: 375°F

5. Prepare Glaze

   While the bacon cooks, combine a packed 1/4 cup brown sugar, 2 tbsp barbecue sauce, 1 tbsp rice vinegar, 1 tsp black pepper, ½ tsp garlic powder, and optional ¼ tsp cayenne in a mixing bowl. Whisk until smooth.

   Time: PT5M

6. Trim Curling Bacon (If Needed)

   Use kitchen scissors to snip any curled ends so the strips lie flat.

   Time: PT2M

7. First Glaze Application

   Brush the glaze generously onto one side of each strip. Return to the oven for 7 minutes.

   Time: PT9M

   Temperature: 375°F

8. Second Glaze Application

   Flip the bacon, brush the opposite side with glaze, and bake another 7 minutes.

   Time: PT9M

   Temperature: 375°F

9. Caramelize Without Additional Glaze

   Flip the strips again and bake for 10 minutes without brushing.

   Time: PT10M

   Temperature: 375°F

10. Optional Rearrangement

    If outer strips are darker, swap them with interior pieces for more even cooking.

    Time: PT2M

11. Third Glaze Application

    Brush another thin layer of glaze on both sides (or just the top side) and bake for 10 minutes.

    Time: PT12M

    Temperature: 375°F

12. Add Chili Rings

    Arrange sliced jalapeño and Fresno rings in alternating colors over the glazed bacon. Brush a final light coat of glaze over the peppers and bake for 10 minutes.

    Time: PT15M

    Temperature: 375°F

13. Final Caramelization

    If glaze is not fully set, bake an additional 7 minutes or until the peppers are tender and the bacon is a deep amber.

    Time: PT7M

    Temperature: 375°F

14. Cool and Serve

    Remove the rack, transfer the bacon strips onto parchment paper to cool to room temperature. Cut each strip in half for bite‑size pieces before serving.

    Time: PT30M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

30g

Fat

45g

Fiber

1g