Recipe credit: Bob Morano — Every Day Is Feast Day
About Bob Morano
Bob Morano is a professional chef and culinary content creator behind the popular platform Every Day Is Feast Day. A 2005 graduate of The Culinary Institute of America, he brings over two decades of kitchen experience spanning Michelin-star restaurants, high volume catering, and neighbourhood establishments across the East and West coasts of the USA. He currently serves as Executive Chef at a monastery while teaching and producing content that blends culinary history, cooking technique, and honest kitchen insight. Known for his approachable style and no-nonsense instruction, Bob has built a loyal following across Facebook, Instagram, and TikTok.
Oven Temperature: 190°C (375°F)
Bacon Specification: Thick-cut, 6 mm slices
Ingredients
Bacon
- Thick-cut bacon, sliced at 6 mm, as required
Brown Sugar & Pecan Glaze
- 3 parts brown sugar
- 1 part pecans, finely chopped
- ½ part black pepper, freshly ground
Combine into a dry crumble mix before use.
Method
- Preheat oven to 190°C.
- Arrange 6 mm thick-cut bacon slices on a wire rack set over a baking tray. Slices must not touch.
- Roast until 85–90% cooked with fat mostly rendered, bacon beginning to colour but still slightly pliable.
- Remove from oven. Dust the brown sugar, pecan, and black pepper mix evenly over the top surface of each slice.
- Return to oven for a further 10 minutes, or until the glaze is caramelised and set.
- Rest briefly before serving. The glaze firms as it cools.
Note: At 6 mm, the bacon holds sufficient structure to carry the glaze without curling. The wire rack is essential. Direct tray contact will cause the underside to stew rather than roast.
Original recipe video: Watch Bob Morano make this on Facebook
