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[What is this? Joe Pichey, serious bbq-ing dude, has been writing up tailgating recipes on his blog MMMGoBluBBQ and we "borrowed" him. Stubb's sponsored it because they're fans of the site and good people, and this whole Joe-MGoBlog-Stubb's-Readers thing seems like a match of destiny. Who's got it better than us?]

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I think the Harbaugh Hype train is gaining a little momentum and rumor has it, it's fueled by Bacon Jam. Maryland has brought in a little hurricane hoping to slow us down, but didn't realize we are fueled by BACON JAM and DARK BEER. This condiment is extremely easy to make and can be spread on almost anything. I've loved it on brats, biscuits, hamburgers, waffles, chicken sandwiches, breakfast tacos, grilled cheese and on and on and ......... This is sweet, salty, spicy and spreadable. You can also finish this in the crock pot and keep it warm all game as your guests dig in.

Ingredients:

• 1.5 lbs Bacon
• 1 medium yellow onion and 1 red onion (Diced)
• 3 garlic cloves (Minced)
• 1/3 cup Apple Cider vinegar
• 3 TBS Maple Syrup (Use the good stuff)
• 1/2 cup Dark Brown Sugar
• 8 oz Dark Ale Style Beer
• 2 TBS Stubbs BBQ Seasoning
• Cayenne pepper (optional)

[After the jump: due to the likelihood of bacon coma you probably should be warned not to operate heavy machinery or an FBS offense after consuming this, unless you actually do have an enthusiasm unknown to mankind.]

Directions:

Sprinkle bacon pieces with Stubbs BBQ Seasoning. Cook in oven at 350 or in cast iron pan over medium heat until brown and nearly crisp. Remove bacon from pan and place on paper towels.

Drain all but 1 TBS of bacon grease from pan and cook diced onions and minced garlic until onions are translucent. This takes approx 6-8 mins over medium low heat.

While the onions are heating, chop your bacon into 1/2 inch pieces. MMMmmmmmmmm Bacon.  (Channeling my inner Homer) Try not to eat half.

After 6-8 minutes, add the apple cider vinegar, brown sugar, beer, maple syrup and bring to a boil. This takes about 2 minutes. Using a wooden spoon, make sure to scrape the bottom of the pan to get any brown bits off the bottom.

Add bacon pieces and stir. Cook over medium high heat until glaze thickens. (10-15 minutes)

Once the bacon jam reduces and becomes thick, remove from heat. You can pulse in a food processor (2-3 pulses) to make the jam easily spreadable or leave as is. I prefer mine with a little chunk. Either way, you will love this on biscuits, toast, bratwurst, hamburgers, chicken, grilled cheese sandwiches or on a shoe. It's that addicting.

This has sweetness, some salty goodness and a little heat that all works great together. You can store this in an airtight container (in the fridge) for up to 4 weeks. I think mine made it almost 4 hours, so a larger batch may be needed to test out that timeframe. Welcome to my BACON addiction.

Let me know how your JAM turns out. Thanks for the pics of your recent tailgates and keep em coming.  Go Blue!