Grill Masters Club Presents
Everything Is Better With Bacon.
Meet the Bacon Boss Bundle.
★★★★★ 5.0 from 15 reviews · 100% would recommend
Bacon Boss BBQ Bundle
Because everything is better with bacon.
A ready-to-cook BBQ gift for bacon lovers.
From sticky pork belly burnt ends to irresistible candied bacon, the Bacon Boss Bundle brings together everything you need to take bacon beyond breakfast.
Inside: four premium BBQ sauces and rubs, a heavy-duty cast iron bacon and grill press, bamboo skewers, and exclusive recipes to inspire your next unforgettable cook.
Smoke it. Sear it. Candy it. Become the Bacon Boss.
$49.99
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Made for bacon lovers, backyard pitmasters, and anyone who believes bacon deserves its own food group.
Cooking bacon on a griddle? Shop flat top tools and accessories.
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. Pork belly is roughly half fat, and that fat is the whole game: render it too fast and you get greasy, floppy bacon, render it too far and you get jerky. The four flavor products here are sequenced to work with that curve. A pepper-forward rub goes down first to build a savory floor and cut richness. A hickory bacon seasoning layers smoke during the long cook. Then two very different glazes go on late, once the fat has rendered and the sugars have somewhere to grab, so you get lacquer instead of char.
- ✅ Built specifically for pork belly & thick-cut bacon
- ✅ Two glazes, two directions: maple bacon and sweet peach
- ✅ Works on smoker, flat top, or open fire
- ✅ Includes exclusive technique-driven recipes
- ✅ Includes digital Bacon Lab Field Guide via QR
🎥 See What's Inside
A quick walkthrough of every rub, sauce, and tool in the Bacon Boss Bundle.
What's Inside the Bacon Lab
Six hand-picked products built to transform pork belly and bacon into smoked, candied perfection. Two glazes, two seasonings, and the two tools that make the technique work.
Sauce
Whiskey Bent Maple Bacon BBQ Sauce (15 oz)
Sticky maple sweetness layered over smoky bacon depth. This is the glaze that turns pork belly cubes into candy, thick enough to cling to a cube through a final wrap and set into a glossy shell instead of running to the bottom of the pan.
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Flavor: Maple sweetness, smoked bacon depth, mild pepper finish
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Use For: Late-stage glazing in the final 20 to 30 minutes
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Finish: Lacquered BBQ candy shine
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Why It Works Here: Maple sugar caramelizes at a lower temp than cane sugar, so it sets glossy before it scorches
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Also Great On: Ribs, chicken thighs, meatloaf, brussels sprouts, breakfast sausage
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Pro Tip: Warm the bottle in hot tap water before glazing so it brushes thin and even instead of clumping
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Vendor: Whiskey Bent BBQ Supply
Seasoning
Hi-West Hickory Bacon BBQ Seasoning (5 oz)
Deep hickory smoke and bacon-rich character built to amplify pork during long, low cooks. On a slab of belly it does the work a smoker alone can't, stacking smoke flavor into the surface while the fat slowly renders underneath.
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Flavor: Smoky • Savory • Slightly Sweet
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Perfect For: Thick-cut smoked bacon and slab belly builds
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Apply: Before the cook, as your smoke-layer seasoning
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Pairs With: Thunderstruck Garlic Pepper as a two-rub base
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Also Great On: Pork shoulder, chops, smoked potatoes, baked beans
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Pro Tip: Dust a second light coat halfway through the cook to rebuild smoke character after the fat starts running
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Vendor: Hi-West Foods
Sauce
Sweet Peach BBQ Sauce by Croix Valley (14 oz)
Fruit-forward and bright, this is the second direction the box gives you. Where the maple bacon glaze goes deep and rich, the peach goes light and tangy, which is exactly what thick cuts of belly need to keep every bite from feeling heavy.
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Flavor: Ripe peach sweetness with a tangy backbone
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Best For: Double-glazed bacon slabs
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Technique: Apply late for controlled sugar caramelization
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Why It Works Here: Fruit acidity cuts pork belly richness the way apple sauce cuts a pork chop
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Also Great On: Pork loin, wings, grilled halloumi, smoked turkey
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Pro Tip: Run half a batch of belly with maple bacon and half with peach, then let people pick a side
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Vendor: Croix Valley Foods (Woodville, WI)
Rub
Thunderstruck Garlic Pepper Rub (4 oz)
Bold, pepper-forward, and the most important seasoning in this box even though it's the least flashy. Sweet glazes need something to push against, and coarse black pepper plus garlic builds the savory floor that keeps candied bacon from tasting like dessert.
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Flavor: Coarse black pepper, roasted garlic, savory salt
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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 rendered fat and carry smoke
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Apply: First layer, before any smoke seasoning goes on
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Also Great On: Steak, burgers, roasted potatoes, corn, eggs
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Pro Tip: Go heavier than feels right on belly. Half of it renders off with the fat
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Vendor: The Spice Guy (Denver, CO)
Tool
Heavy Cast Iron Bacon & Grill Press by Grill Masters Club
A 2.2 lb slab of cast iron that does one thing extremely well: it holds bacon flat against the cooking surface so the whole strip renders evenly instead of curling into a cupped mess with raw spots in the middle.
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Weight: 2.2 lbs of solid cast iron
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Use For: Pressed candied bacon slabs and flat top searing
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Benefit: Full-surface contact means even rendering and crisp edges
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Texture Control: Press the whole cook for shatter-crisp, press the last few minutes for chewy with crisp edges
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Also Great On: Smash burgers, pressed sandwiches, chicken thighs, pork chops
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Pro Tip: Preheat the press on the griddle next to the bacon. A cold press drops the surface temp and stalls the render
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Care: Hand wash, dry fully, wipe with a thin coat of oil
Tool
8" Bamboo Skewers (50 count)
Renewable bamboo skewers sized right for pork belly lollipops. Eight inches gives you enough length to thread a cube and still have a clean handle, which is the entire point of serving belly on a stick instead of in a pan.
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Use For: Pork belly lollipops, kabobs, appetizer skewers
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Length: 8 inches, 50 per pack
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Benefit: Turns a rich, messy cut into clean handheld party food
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Material: Renewable bamboo
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Also Great On: Shrimp, chicken bites, grilled vegetables, fruit skewers
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Pro Tip: Soak 30 minutes in water before they hit the smoker so the exposed ends don't burn through
Exclusive Bacon Techniques Included
Two technique-driven builds, each written to teach a method you can repeat with any belly you buy after this box is gone.
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.
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Featuring: Thunderstruck Garlic Pepper + Hi-West Hickory Bacon + Whiskey Bent Maple Bacon
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You'll Learn: Why 1.5-inch cubes render better than 1-inch
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You'll Learn: When to wrap and when to leave them open
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You'll Learn: How late to glaze so sugars set instead of burning
Grill or Smoker + Optional Flat Top Finish
Pressed BBQ Candied Bacon Slabs
Master fat rendering and double-glaze technique for lacquered bacon with balanced sweetness, finished under the cast iron press for crisp edges.
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Featuring: Hi-West Hickory Bacon + Croix Valley Sweet Peach + the Cast Iron Press
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You'll Learn: The double-glaze method and why one coat isn't enough
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You'll Learn: How the press changes texture from chewy to crisp
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You'll Learn: Reading the render, not the clock
The Bacon Lab Field Guide (QR Access)
Scan the code in the box to unlock our master guide: The Bacon Lab: Bacon Science & Techniques You've Never Tried. Six deep-dive sections on what's actually happening inside the belly while it cooks.
Want a preview? Read the Bacon Lab Field Guide: How to Make Candied Bacon.
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225°F Thick-Cut Smoked Bacon Method: The temperature window where fat renders without the meat drying out
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How to Make Candied Bacon on a Smoker: Sugar timing, layering, and when to pull
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Bacon Burnt Ends Technique Breakdown: Cube, smoke, wrap, glaze, set
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Flat Top Bacon Texture Control: Heat, pressure, and the crisp-versus-chewy dial
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Why Glazing Late Creates Better Caramelization: What happens to sugar at pit temps and why early glazing burns
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How to Avoid Rubbery Smoked Bacon: The most common belly mistake and the fix
The Method, Start to Finish: Season pork belly with Thunderstruck Garlic Pepper • Layer Hi-West Hickory Bacon over the top • Smoke low until the fat renders and bark sets • Glaze late with Whiskey Bent Maple Bacon or Croix Valley Sweet Peach • Skewer the lollipops, press the slabs • Let the glaze set a few minutes before serving.
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.
