WoodGrilledBurger Cebulka
Photo by Andrew Cebulka
Photo by: James Smith

recipe heading-plus-icon

yields

approximately 1½ pints

    Ingredient
  • 2 pounds bacon, diced
  • 1 pound brown sugar
  • 1 cup sherry vinegar
  • 1½ tablespoons thyme
  • 1½ tablespoons fresh sage
  • ½ tablespoon chili flakes
steps
  1. Render bacon, but do not crisp
  2. Add remaining ingredients to pan and reduce by a third. Slightly cool to room temperature then purée until smooth in a blender, adding water if needed.
  • Recipe By
    Chef Craig Deihl of Cypress and Artisan Meat Share, Charleston
  • Contributing City
    Charleston

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