Applewood Smoked Peppered Bacon Recipe
Applewood smoked peppered bacon, beechwood aged smoked cheddar cheese, smashed potatoes, crispy onions, and our Blonde Eagle Ale BBQ sauce. Served with brewpub fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bacon and Cheese
Smashed Potatoes
Crispy Onions
BBQ Sauce
Brewpub Fries
Method
Preparing the Bacon and Cheese
- 1
Cook the Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy. Drain on paper towels.
- 2
Melt the Cheese
Once the bacon is cooked, place the beechwood aged smoked cheddar cheese on top of the hot bacon slices to melt slightly.
Making Smashed Potatoes
Preparing Crispy Onions
- 5
Slice and Coat Onions
Slice the onion thinly and dredge in flour.
- 6
Making BBQ Sauce
- 7
Combine Ingredients
In a saucepan, combine Blonde Eagle Ale, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Bring to a simmer.
- 8
Simmer
Let the sauce simmer on low heat for about 10-15 minutes until thickened.
Frying the Brewpub Fries
- 9
Prepare Potatoes
Cut the potatoes into fry shapes and soak in cold water for 30 minutes.
- 10
Assembly
- 11
Plate the Dish
On a plate, serve the smashed potatoes topped with the applewood smoked bacon and cheese, drizzled with BBQ sauce, and sprinkled with crispy onions. Serve with brewpub fries on the side.
