Kumquat Bacon Jam with Honey & Date Paste

This version of the jam combines the rich, natural sweetness of honey and date paste with the bright citrus notes of kumquat marmalade. The tropical zinger dry rub was added for a hint of spice and also reinforces the citrus vibe.

Ingredients:

•   1 pound thick-cut bacon, diced

•   ½ shallot, diced

•   3-4 cloves garlic, minced

•   1 cup kumquat marmalade

•   ½ cup honey

•   1 tbsp date paste

• Juice from 1 lemon

• Tropical zinger to taste

Instructions:

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1.   Cook the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.

2.   Add the diced shallot and minced garlic to the skillet and cook until the onion is soft and translucent, about 3-5 minutes.

3.   Stir in the kumquat marmalade, honey, and date paste. Bring the mixture to a simmer, stirring to combine all the ingredients.

4.   Reduce the heat to low and add the cooked bacon back to the skillet. Add in the tropical zinger dry rub to your liking. Simmer uncovered, stirring occasionally, for 10-12 minutes, or until the jam has thickened to a sticky, jam-like consistency.

5.   Remove from heat and let cool slightly before serving. The jam will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to two weeks.

Ultimate Thick Burgers on the Kettle

The ultimate thick burgers start with ½ lb patties from Sam’s Club. These prime rib patties are ground in-house daily and are fresh, never frozen. I like to use the Weber Kettle with the vortex accessory and some B&B charcoal. Cooking the burgers this way has become a go-to method ever since my buddy Darren introduced it to me. Remember, if you don't have a Sam’s Club membership yet, you can try it free for 30 days before deciding if you like it.

Ingredients:

  4 Sam's Club ½ lb beef patties

  8 slices of your favorite cheese (cheddar, provolone, or American work well)

  The Rocks Beef Rub 

  Your Kumquat Bacon Jam

Instructions:

1.   Prepare your kettle grill by setting up the BBQ smoker mods vortex for high, direct heat. Light your B&B charcoal and let it preheat until it is roaring hot.

2.   Season the ½ lb beef patties generously with The Rocks or your favorite beef rub on both sides.

3. Place the patties on the grill, away from the direct heat. Close the grill lid and cook for approximately 20 minutes, or until the burgers reach your desired doneness.

4.  Then sear the patties over the vortex, searing them for 45 seconds per side.

5.     During the last 3-5 minutes of cooking, place 2 slices of cheese on each patty and close the grill lid, allowing the cheese to melt perfectly.

6.   Serve the burgers on a bun with a generous dollop of your homemade Kumquat Bacon Jam and all your desired fixings. 

The sweet, salty, spicy bacon jam with a burst of citrus flavor from the kumquat will set all your future burgers on fire from here on out. Will you make it? Does it gross you out? Let me know your thoughts on this recipe.