Limited Release BBQ Candy Edition Smoker • Flat Top • Open Fire
🥓 Bacon Boss Bundle: Smoked Pork Belly Lollipops, Burnt Ends & Candied Bacon Bundle
Smoke it. Cube it. Candy it. Push bacon way past breakfast. The Bacon Boss Bundle is built for backyard pitmasters who treat bacon like a protein, a technique, and a full-blown flex. Designed for smokers, flat tops, and open-fire cooking, this bundle helps you master thick-cut smoked bacon, sticky bacon burnt ends, and lacquered BBQ candy slabs with controlled caramelization and bold flavor layering.
This isn’t a breakfast bundle. It’s a pork belly technique system built to help you render fat properly, glaze late for shine, and create that sticky-sweet, pepper-forward bark that makes people stop talking mid-bite.
- ✅ Built specifically for pork belly & thick-cut bacon
- ✅ Designed for smoker + flat top cooking
- ✅ Balanced sweet, smoke & pepper layering
- ✅ Includes exclusive technique-driven recipes
- ✅ Includes digital Bacon Lab Field Guide
What’s Inside the Bacon Lab
Five hand-picked, small-batch products built to transform pork belly and bacon into smoked, candied perfection.
Sauce
Whiskey Bent Maple Bacon BBQ Sauce
Sticky maple sweetness layered with smoky bacon depth for glossy burnt end finishes.
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Use For: Late-stage glazing
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Finish: Lacquered BBQ candy shine
Seasoning
Hi-West Hickory Bacon BBQ Seasoning
Deep hickory smoke and bacon-rich character designed to amplify pork flavor during low-and-slow cooks.
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Flavor: Smoky • Savory • Slightly Sweet
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Perfect For: Supporting thick-cut smoked bacon builds
Sauce
Sweet Peach BBQ Sauce by Croix Valley
Fruit-forward glaze that caramelizes beautifully and pairs perfectly with pork belly richness.
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Best For: Double-glazed bacon slabs
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Technique: Apply late for controlled sugar caramelization
Rub
Thunderstruck Garlic Pepper Rub
A bold, pepper-forward seasoning that builds the savory backbone bacon needs before the glaze hits.
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Best For: Pork belly cubes, slab bacon, burnt ends
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Why It Works: Pepper-forward rubs cut through fat and enhance smoke
Tool
Heavy Cast Iron Bacon & Grill Press by Grill Masters Club
Heavy-duty 2.2lb griddle press for flat top control and even fat rendering.
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Use For: Crisp-edged bacon slabs (and searing meat)
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Benefit: Controlled texture — crisp vs chewy
Tool
8" Bamboo Skewers - 50 count
8" skewers made from renewable bamboo - sturdy enough to stand up to kabobs, pork belly lollipops and so much more.
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Use For: Crisp-edged bacon slabs (and searing meat)
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Benefit: Controlled texture — crisp vs chewy
Exclusive Bacon Techniques Included
Grill or Smoker Method
Maple Bacon Pork Belly Lollipops
Master cube sizing, smoke timing, and late-glaze caramelization to create sticky, lacquered pork belly lollipops with bold maple bacon flavor.
Grill/Smoker + Optional Flat Top Finish Method
Pressed BBQ Candied Bacon Slabs
Master fat rendering and double-glaze technique for lacquered bacon with balanced sweetness.
The Bacon Lab Field Guide (QR Access)
Unlock our master guide: The Bacon Lab: Bacon Science & Techniques You’ve Never Tried.
- 225°F Thick-Cut Smoked Bacon Method
- How to Make Candied Bacon on a Smoker
- Bacon Burnt Ends Technique Breakdown
- Flat Top Bacon Texture Control
- Why Glazing Late Creates Better Caramelization
- How to Avoid Rubbery Smoked Bacon
Ready to turn bacon into BBQ candy?
Fire up your smoker or flat top, press it, glaze it late, and build sticky, caramelized bacon that steals the show.
