"Impress your tailgate guests with sticks of bacon coated in brown sugar, maple syrup and whisky and grilled to add a smoky wisp of flavor. A tailgating appetizer to eat as-is in its gloriousness or use as a topping on French Toast."
1 pound thinly sliced bacon
1 cup Forty Creek Whisky or your favorite brand
1 cup light brown sugar
1/2 cup maple syrup
3 teaspoons cayenne pepper (adjust for your heat preference)
1 teaspoon finely ground black pepper
In a plastic container or glass bowl, mix the whiskey and maple syrup together, and pour over bacon until fully submerged. Place in the fridge overnight.
Next day, preheat oven to 350°F or your grill to 250°F-300°F (Indirect). Mix brown sugar, cayenne and black pepper in small bowl.
Line baking sheet with foil, and place baking rack on top. Spray baking rack with non-stick spray. Pull bacon from the mix, and place a single layer on the rack. Sprinkle on brown sugar/pepper mixture.
Cook times will vary. In the oven, about 20–30 minutes. On the indirect side of the grill (meaning no flames below that side) about 45–60 minutes until the brown sugar has been thoroughly absorbed and the bacon crisps.