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Grilled Sugar Snap Peas and Smoked Bacon

15

20

Apple

Give your wood-fired eats a serious snap of flavor. Grilled sugar snap peas pair perfectly with smoky, sweet and salty bacon.

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  • 2 Pound sugar snap peas, ends trimmed

  • 2 Tablespoon Olive oil

  • salt and pepper

  • 1 Pound bacon

  • 2 Tablespoon butter

  • 2 Medium shallot, thinly sliced

  • 1 Clove garlic, minced

  • 1/4 Cup bourbon

  • 2 Tablespoon maple syrup

  • 1

    When ready to cook, set Traeger temperature 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    In a medium bowl, toss peas with olive oil and season with salt and pepper to taste.

    • 2 Pound sugar snap peas, ends trimmed

    • 2 Tablespoon Olive oil

    • To Taste salt and pepper

  • 3

    Place a grill mat or tray on the grill grate to prevent peas from falling through the grates. Place peas on grill mat and cook for 10 minutes until lightly browned and tender but still bright green.
  • 4

    Place bacon slices on the grill and cook for 15 to 20 minutes, or until fat is rendered and slightly crisp.

    • 1 Pound bacon

  • 5

    While the bacon cooks, heat butter in a cast iron pan over medium-high heat.

    • 2 Tablespoon butter

  • 6

    Add shallot and garlic to the butter and sauté until tender and cooked through.

    • 2 Medium shallot, thinly sliced

    • 1 Clove garlic, minced

  • 7

    Deglaze with bourbon and cook until reduced by half. Add maple syrup and salt and pepper to taste. Set aside.

    • 1/4 Cup bourbon

    • 2 Tablespoon maple syrup

    • To Taste salt and pepper

  • 8

    Remove bacon from grill and chop into 1/2-inch pieces.
  • 9

    Toss the bacon pieces with the grilled sugar snap peas and maple bourbon mixture. Enjoy!

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