This maple Sriracha griddle bacon takes your everyday crispy breakfast meat to the next level. For this epic griddle breakfast, thick cut bacon is slowly cooked on a griddle, then finished with a sweet and spicy glaze. It's the perfect accompaniment to your camping pancakes, cinnamon roll French toast, waffles, or fried eggs.
I'll be the first to admit that there's nothing wrong with regular crispy griddle bacon, and it's a staple in our camping (and weekend) breakfast plans. But when you want a little change or flavor boost, this sweet and spicy bacon is the way to go. A simple maple Sriracha glaze that gets brushed on in the final minutes of cooking makes this a truly indulgent bacon recipe.
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Why This Recipe is Great for Camping
- You can cook it on a portable griddle, like a Blackstone or Camp Chef, or on a griddle surface directly over your fire.
- It requires only 3 ingredients.
- You can adjust the heat and sweetness levels depending on preference.
Ingredients and Substitutions
- Maple syrup--You can use any type of maple syrup, depending on your flavor preference. Golden syrup has the lightest maple flavor, followed by amber. Dark and very dark syrups have a strong maple flavor.
- Sriracha--Using 1 teaspoon of Sriracha sauce in the glaze gives the bacon a subtle spiciness, but not a strong heat. If you want a lot of heat, up the Sriracha to 1 ½ or 2 teaspoons.
- Bacon--I strongly recommend using thick-cut bacon here. It cooks more evenly than the thin stuff and is less likely to stick.
How to Cook Bacon on a Griddle
- Mix the maple syrup and Sriracha together in a small bowl.
- Cook the bacon over medium-low heat on a griddle until almost crisp. Brush the maple-Sriracha glaze on for the final 2 minutes of cooking.
FAQs
Cook the bacon on medium-low heat to allow the fat to render and the meat to slowly crisp. If you cook it on high heat, the meat will cook before the fat renders and you'll have unevenly cooked bacon that may also stick to your griddle.
First, always use a well-seasoned cast iron griddle, like a Blackstone, or a non-stick electric griddle. If in doubt, add a very thin layer of oil to the griddle before cooking.
Second, don't rush it. Cook your bacon on medium-low heat so that the fat can render onto the surface of your griddle. Cooking on high heat will cause the meat to stick to the surface before the fat renders.
No. A griddle is ideal due to its large flat top surface, but this will work just fine in a cast iron skillet over medium-low heat, or if you prefer to bake your bacon in the oven, brush the maple-Sriracha glaze on for the final few minutes of baking.
Tips and Troubleshooting
- Clean your griddle while it's still warm. The maple glaze will become hard, sticky, and difficult to clean when it cools.
- Store leftover bacon in a resealable bag or container for up to 3 days. It's excellent tucked into a BLAT sandwich or chop it up and mix it into your loaded skillet hash browns.
- This griddle bacon recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Maple Sriracha Griddle Bacon (on a Blackstone)
Equipment
- Griddle such as Blackstone, Camp Chef, or electric
Ingredients
- 2 tablespoons maple syrup
- 1 teaspoon Sriracha sauce
- 1 pound (454 g) thick-cut bacon
Instructions
- In a small bowl, mix the maple syrup and Sriracha together.
- Set your griddle to medium-low heat. Arrange the bacon strips in a single layer.
- Cook, turning occasionally, until the bacon is beginning to crisp and is almost fully cooked, about 15 minutes.
- When there is 1 to 2 minutes of cooking left, brush the glaze over the bacon. Let it cook for about 30 seconds, then flip and repeat with the remaining glaze.
- Transfer to a plate lined with paper towels. Serve immediately.
Notes
-
- Make it spicier--If you want extra spice, increase the Sriracha to 1 ½ or 2 teaspoons.
- Cleaning--Clean your griddle while it's still warm. The maple glaze will become hard, sticky, and difficult to clean when it cools.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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