Place marinade in saucepan over medium heat and reduce by half. Add demiglace and bring to boil. Reduce heat and simmer 5 minutes, or until sauce coats back of spoon. Remove from heat and keep warm.

These smoked bacon-wrapped dates are the perfect balance of sweet, salty, creamy, and smoky. Stuffed with Aleppo-spiced goat ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Sweet, smoky, salty, spicy -- this recipe from "Serious Barbecue" by Adam Perry Lang (Hyperion, $35) has it all. You'll need a ...

Michigan’s Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

A few months ago, the special of the day at One 90 Smoked Meats in Dallas was a smoked pork belly sandwich. I’d been drawn back to the joint by its excellent BLT with house-made bacon, but I found ...

Cook the bacon in separate pan on stovetop over medium until it is done, but not until it gets so crispy it will crumble, about 5 minutes. Remove bacon and set aside. Add the onion and the jalapeño to ...

"Bacon and bourbon are two flavorings with deep roots in American barbecue," Steve Raichlen says in his new book, "Barbecue Sauces, Rubs and Marinades." "They come together in this smoky tangy ...

This Smoked Green Bean Casserole with bacon and crispy onions is a holiday side dish to remember. Better than the canned-soup ...

Bacon doesn’t have to be smoked, says Hank Shaw, author of four cookbooks and the award-winning blog Hunter Angler Gardener Cook. “Pancetta is the most obvious example,” he says. “There are a lot of ...