We understand that you love bacon. We love bacon, too. Burgers Smokehouse takes the time, using the best bellies and processes to dry cure & smoke bacon without added water, unlike what you find in grocery stores! It is love you can taste.

(Serves 8-10)

Cookout menus get tastier with this hearty update on the ordinary potato salad. The sweet potatoes add texture and natural sweetness to play against this salty, savory bacon-rich potato salad. Try using any of the bacon varieties from our Sliced, Country, Colossal, Ultimate, or Bacon Connoisseurs samplers.

INGREDIENTS:

• 5 medium red, purple, or golden potatoes
• 3 medium sweet potatoes, peeled
• 16 ounces sliced Cajun or Peppered Country bacon, chopped into 1/2 pieces
• 1/2 cup chopped celery
• 2 bunches scallions, chopped
• 1/2 cup mayonnaise
• 1/4 cup extra virgin olive oil
• 1 tablespoon whole grain mustard
• 3 tablespoons red wine vinegar
• 3 teaspoon onion powder
• 2 teaspoons garlic powder or 1 tablespoon minced garlic, lightly sauteed
• 1/2 teaspoon paprika
• Pinch cayenne pepper
• Salt and pepper to taste

DIRECTIONS:

1. Cook bacon in a large skillet over medium-low heat until crisp. Drain and move bacon to a paper-towel-lined plate. Save 3 tablespoons of bacon fat for the dressing. If you cook the bacon ahead, a quick warm-up of refrigerated bacon grease (fat) in the microwave does wonders. Cooled fat allows particles to settle out, so save a little extra in a glass jar.
2. Cut skin-on potatoes and peeled sweet potatoes into approximately 1-inch pieces. Place in a large pot and cover with cold, generously salted water by 2 inches. Bring water to a boil and cook until potatoes are fork-tender, about 10 minutes. Drain potatoes and let cool.
3. In a large bowl, whisk together mayonnaise, olive oil, mustard, vinegar, 3 tablespoons cooled bacon fat, onion powder, garlic powder (or sauteed), cayenne, paprika, and salt and pepper to taste.
4. Once cooled, toss potatoes, bacon, scallions, and celery in the dressing mixture to coat.
5. Refrigerate before serving to allow flavors to mix. A great addition to all cookout menus.

Cookout food can be as natural as it is delicious. Adding bacon makes for great grill menu ideas. These are some of our favorites that complement and step up cookout menus. The complex, wood-smoked savoriness of bacon is an exciting way to dress up any number of mains and sides, including shrimp, chicken, zucchini, sirloin, pineapple... even filet! Or, just turn on the grill and let us help with any number of our bacon-wrapped show stoppers!

INGREDIENTS:

• Large Asparagus
• Pitted peaches, cut into quarters
• Aged Gouda cheese
• Taleggio or Fontina cheese
• 1-2 pounds bacon
• Salt and pepper
• Olive oil
• Toothpicks

DIRECTIONS:

1. Asparagus: Grabbing each end of a few stalks of asparagus, bend until it snaps. Discard the bottom part. The remaining asparagus, head to bottom, is perfect for eating. Cut them in half. Next, toss the asparagus with salt, pepper, and olive oil. Bundle two pieces of asparagus together. Wrap with bacon and secure with toothpicks.
2. Pitted prunes with aged Gouda: Stuff pitted prunes with a small slice of aged Gouda, then wrap each with short pieces of bacon and secure with a toothpick. You can also try this with dates and Parmesan or Asiago.
3. Bacon-grilled peaches: Cut a lengthwise slit in each quarter peach and stuff with thin slices of Taleggio or Fontina cheese. Wrap each peach quarter in a bacon strip and fasten with toothpicks.
4. Direct grill over medium-high heat until the bacon is crisp and the cheese is melted.  (Asparagus may take a few turns and should be slightly charred), 2 to 3 minutes per side, frequently turning with tongs.

INGREDIENTS:

• Corn on the cob (we prefer husks on)
• 2 slices crisply cooked and finely crumbled bacon
• 2 teaspoons chilled bacon fat
• 2 sticks butter
• 2 tablespoons whiskey
• 2 tablespoons maple syrup
• Pinch cracked black or cayenne pepper
• Pinch paprika
• 2 teaspoons brown sugar

DIRECTIONS for BUTTER

Mix ingredients together (add salt if needed). Put mixture onto parchment or wax paper and roll into a cylinder. Twist closed ends. Wrap in tin foil. Refrigerate. This will last for up to 2 weeks. Freeze to have it last 4 months.

You can also use small ramekins to set the butter and simply place it on the table. Garnish ramekins with a wedge or bacon for flare.

DIRECTIONS for GRILLING CORN

Preferred method: It cannot get easier or more fun than grilling corn in the husk. Peel back the husk and remove the silk. Slather with bacon butter. Fold the husks back over the corn. Place corn directly on hot coals or on a rack above the coals or fire. (If directly on the coals, the husk will get black, but the corn will be fine.) Cook, occasionally turning, until the corn is tender and thoroughly steamed. The total cook time is approximately 15 minutes.

 Method 2: If you prefer (or buy) cleaned-up corn, shucked, and clean corn (stray silk will burn off). Cook directly over a very hot fire, occasionally turning for about 10-12 minutes. It will be slightly charred. Serve immediately with bacon butter on the table.

 Method 3: If you want your corn less charred, place it in a covered grill and turn every 5 minutes until kernels are tender. This will take 15-20 minutes.