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Nueske’s Triple-Thick Butcher Cut Bacon with Molasses Glaze & Grilled Peaches

Bacon Steak

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6 slices Nueske’s Triple-Thick Butcher Cut Bacon or Nueske’s Slab Bacon sliced to 1/3”

1 Tbsp blackstrap molasses

1/2 cup peach preserves

1/2 cup water

1/4 tsp cayenne pepper

1/8 tsp garlic powder

2 large or 3 medium peaches, less ripe is better; firmness and some tartness is desirable

2 Tbsp olive or avocado oil

1 Tbsp black mission fig balsamic vinegar

3 springs of thyme

Sprinkling of kosher salt


Heat one side of grill to low/medium-low and one side to medium.

Cut each slice of bacon in half and lay out on a quarter-sheet pan. Mix the molasses, peach preserves. Water, cayenne pepper, and garlic together in a small bowl and pour over the bacon. Allow bacon to rest with the peach and molasses mixture for approximately 20 minutes.

Slice the firm peaches in approximately six slices, each, and place them in a large bowl. Drizzle on the oil and balsamic and toss to coat evenly. Strip some thyme onto the peaches and sprinkle on the salt, and gently toss the peaches once more. Pour the peaches into a grill basket or create a foil packet and place them inside.

Place the bacon on the LOW side of the grill. Do not leave the bacon unattended, as it can have flare-ups. Place the basket of peach slices on the medium heat side of the grill.

Allow the bacon to cook low and slow: this will reduce the amount of flare-ups and allow the bacon to cook evenly. Do not leave the grill OR cover the grill while cooking bacon. Bacon on the grill needs your full attention! After approximately 3 minutes one on side, turn the bacon over and pour on any excess peach glaze. Grill the bacon until fully golden brown and remove.

Flip the peach slices once during cooking. The peaches should become tender but not so tender that they break. They take approximately 6 minutes. Remove and plate with the bacon, serving immediately.

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