1 pound sliced bacon
3 tablespoons IQUE Dry Rub
1/2 pound (2 sticks) butter, melted
2 tablespoons bacon fat, reserved from frying bacon
1 package (12) white hamburger buns
In a large sauté pan over medium-high heat, fry the bacon in batches until very crisp. Transfer to paper towels to drain, reserve 2 tablespoons bacon fat
With a chef’s knife, mince the bacon and transfer to a mixing bowl. Add IQUE Dry Rub and toss to combine.
In another bowl, stir together the melted butter and hot bacon fat.
Dip the top of a roll into the butter mixture, then sprinkle on bacon bits. Repeat with remaining roll tops and reserve at room temperature until ready to serve.
Yield: 12 Buns