Grilled Washington Rainer Cherry-Smoked Bacon

Introduction

There’s nothing quite like the sizzle of thick cherrywood-smoked bacon hitting the hot steel of a perfectly preheated Arteflame grill. This recipe elevates bacon to a show-stopping centerpiece, infusing it with the sweet essence of Rainer cherries and locking in flavor with an intense crust from the 1,000°F center grill grate. With the reverse sear method, your bacon comes out crispy, deeply caramelized, and packed with smoky richness. Ideal for breakfast spreads, gourmet burgers, or as a standalone appetizer, this Washington-inspired bacon brings bold Northwest flavor straight to your backyard cookout.

Ingredients

• 1 lb thick-cut cherrywood smoked bacon
• 2 tbsp unsalted butter, melted
• 1/4 cup Rainer cherries, pitted and halved
• 1 tbsp brown sugar (optional for sweet finish)
• Cracked black pepper, to taste
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top and light the napkins.
4. Let the fire build up and preheat the grill for about 20 minutes.
5. Wait until the center grate reaches around 1,000°F.

Step 2: Prep the Bacon & Cherries

1. Brush each strip of bacon lightly with melted butter.
2. Sprinkle cracked black pepper and brown sugar (if using) over both sides.
3. Set Rainer cherry halves aside for topping after grilling.

Step 3: Sear the Bacon on the Center Grate

1. Place bacon strips directly on the center Arteflame grill grate.
2. Sear for 30–60 seconds per side for crisp outer edges and charred finish.
3. Monitor carefully to avoid over-charring.

Step 4: Finish Cooking on the Flat Top

1. Transfer bacon from the center grate to the surrounding flat griddle.
2. Cook until desired doneness, flipping as needed. The flat top gives a consistent sear without burning.
3. Check internal temperature if desired; remove when bacon is 15°F below the target crispness – it will continue cooking off-heat.

Step 5: Top with Rainer Cherries

1. During the final minute, place cherry halves on the flat top griddle just until warm and slightly caramelized.
2. Top the grilled bacon with softened cherries for a sweet, tangy finish.

Tips

• Use thicker cuts of bacon for better texture and grill control.
• Searing bacon at high heat caramelizes natural sugars and locks in smoky flavor.
• Space your bacon to avoid overcrowding and ensure even searing.
• Let cooked bacon rest for one minute before serving to set flavor and texture.
• Use butter instead of oil whenever possible for enhanced depth and richness.

Variations

1. Maple-Glazed Cherry Bacon: Brush bacon with maple syrup before grilling for a sugary crust that pairs beautifully with the smoky meat.
2. Spicy Chile Bacon: Sprinkle a pinch of chili flakes with the black pepper for a hot and sweet combo with the cherries.
3. Herb-Crusted Bacon: Add crushed rosemary and thyme to your pepper mix for added aromatics.
4. Smoky BBQ Bacon: Glaze bacon with a thin coat of your favorite BBQ sauce and grill per instructions.
5. Bourbon-Infused Cherry Bacon: Deglaze cherry halves on the cooktop with a dash of bourbon before topping your bacon.

Best pairings

• Brunch cocktails: Mimosas, Bloody Marys, or a cherry bourbon smash
• Side dishes: Grilled asparagus, honey-drizzled cornbread, or a fried egg on the flat top
• Main dishes: Use inside an artisan BLT sandwich, atop a grilled burger, or alongside salmon for a surf-and-turf twist

Conclusion

This Grilled Washington Rainer Cherry-Smoked Bacon is proof that the Arteflame grill can take something as simple as bacon and turn it into a gourmet culinary experience. Smoky, rich, and laced with cherry sweetness, it's the perfect marriage of Northwest flavors and precision grilling. Try it once, and you'll never make bacon the old way again.