Ei8ht Spice Glazed Bacon
Everything’s better with bacon, including telling you about this event from Ei8ht Ball Brewing.
“We are tired of this cold, crappy weather and ready for some fun in the sun. On Saturday, April 5th, Ei8ht Ball is throwing a big party to help usher Winter out on its ass. We will be tapping Preach, our new and improved Double IPA, celebrating the grand opening of our sweet patio, and chowing down on a delicious pig roast (from J.B.’s Barbecue). There will be live music from Honey and Houston and there will be good times all around.
The ticket gets you an Ei8ht Ball brew and a delicious plate of succulent pork, baked beans, cole slaw and mac-n-cheese. This event will be rain or shine, but there better be sun, because damn it if we didn’t earn it with all that Polar Vortex nonsense. If you have any questions, email email@example.com. Bring your mom, your kids, your neighbors, crazy Uncle Larry, whatever, just make sure to get your tickets soon, because the pig can only feed so many and tickets are limited.”
Get tickets and reserve your spot here
Position a rack in the center of the oven. Heat oven to 400°F.
Line a large rimmed baking sheet with aluminum foil. Place a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices.
In a small bowl, combine the soy sauce and five-spice powder. Brush the mixture over the bacon.
In another small bowl, combine the brown sugar, red pepper flakes, onion powder and cracked black pepper. Evenly sprinkle the mixture over the bacon, covering each slice completely.
Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.
1 pound thick-cut bacon
1 tablespoon soy sauce
1/4 teaspoon Chinese five-spice powder
1 cup packed brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon cracked black pepper
to you by Amy Tobin
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