Yes, you can throw bacon on a grill, just like they do at the famed Peter Luger Steakhouse in Brooklyn. The key is to use slab bacon. Have your butcher cut 1/4-inch-thick slices for you, or buy a hunk and slice it yourself. Then grill till crisp and serve it with sweet horseradish sauce. We’ve developed our own take on that condiment here, though you could also buy the real Luger version online.
Recipe slightly modified from:The Grilling Book: The Definitive Guide from Bon Appetit
- 1 tablespoon oil, plus more for brushing
- 1/4 cup minced red onion
- 2 garlic cloves, minced
- 1/4 cup packed light brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large tomatoes, placed in hot water for 5 minutes, peeled and liquefied .. make 1 cup
- 2 tablespoons prepared horseradish
- 1 pound 1/4-inch-thick slices bacon
For the steak sauce:
- Heat 1 tablespoon oil in a small saucepan over medium-low heat. Add onion and and cook, stirring occasionally, until onion is soft and translucent add garlic (if you add it all together, the garlic gets bitter.)
- Stir in brown sugar, balsamic vinegar, Worcestershire, salt and pepper. Bring to a simmer, then stir in tomato sauce, we have prepared in advance.
- Simmer for 1 minute; remove from heat and let cool slightly.
- Stir in horseradish and let cool completely. Cover and chill (can be made 2 weeks ahead).
For the bacon:
- Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Brush grate with oil.
- Grill bacon, turning often, until slightly rendered, crispy and charred in spots, about 6 minutes.
- Serve bacon with steak sauce.