Wood Oven-roasted Bacon Recipe

Bring bacon to room temperature

Remove bacon from refrigerator and let sit on the counter, still wrapped or covered, for 20–30 minutes so it roasts evenly in the wood oven.

Preheat wood oven

Stoke your wood oven until it reaches a stable roasting temperature of 400–450°F (200–230°C). If using a home wood-fired oven or a wood-fired pizza oven, allow the fire to burn down so the interior retains radiant heat rather than active flames. Maintain even heat for roasting.

Line a heavy-duty sheet pan with a wire rack set inside. Lightly oil the rack with the neutral oil to prevent sticking. Place rack and pan near the oven for easy transfer.

In a small saucepan, combine honey, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and crushed red pepper flakes.

Place saucepan over medium-low heat and warm gently, stirring often, until the sugar dissolves and the mixture is glossy and slightly thickened, about 4–6 minutes. Taste and adjust balance: add a little more vinegar for tang, more honey for sweetness, or more red pepper for heat. Keep warm but do not boil vigorously.

Unwrap the bacon and arrange the steak-cut slices in a single layer on the prepared wire rack. Leave small gaps between slices for air circulation and even crisping.

Lightly sprinkle the bacon with kosher salt and freshly ground black pepper. Be cautious with salt since the bacon is already cured and sweetened.

Place the sheet pan with bacon into the preheated wood oven on a middle rack position where the heat is even and not directly over embers. Roast for 12–18 minutes, watching carefully. After 8–10 minutes, rotate the pan 180° for even cooking. Cooking time depends on thickness and oven temperature; you want glossy, browned edges and a slightly crisp exterior while still tender in the thicker center.

At about the 10–12 minute mark (when bacon begins to render fat and edges brown), start brushing the top surface of each slice with a thin layer of the warm honey-BBQ glaze. Continue to roast and brush every 2–3 minutes to build a sticky, caramelized glaze, about 2–3 glaze applications total.

If flare-ups occur from dripping fat, move the pan to a cooler zone or briefly shield with a tent of foil; avoid heavy smoke that will char the glaze bitterly.

When the bacon reaches your desired doneness (deep golden-brown glaze, edges crisp but centers still slightly tender), remove the pan from the oven using ovenproof mitts and place on a heatproof surface.

Brush one last thin coat of glaze over the slices and let rest on the rack for 3–4 minutes to set the glaze and allow excess fat to drip into the pan.

Transfer bacon to a serving platter, garnish with minced fresh parsley if using, and serve with lemon wedges on the side to brighten the flavor. Serve hot or warm.

Discard collected fat responsibly or reserve for another use (adds smoky flavor to roasted vegetables or potatoes).