Lather the bacon with salt, season with pepper and marinate it with a mix of the barbeque and chili sauces (save the leftover marinade for later). Let it sit for a few hours or overnight in the refrigerator. Heat a saucepan with a little bit of oil and briefly roast on both sides over high heat.
Remove the meat from the saucepan and make several incisions with the knife. Insert a rosemary sprig and a couple of garlic cloves into each incision.
Using a slow cooker or a baking dish, add a bit of oil, insert the bacon and glaze it with the remaining marinade sauce.
Cut the potatoes into larger cubes and add them to the dish next to the bacon. Pour the beer over the entire dish.
Cover up and roast it in the oven at 428°F / 220°C for about an hour and a half.
While the meat is roasting, prepare the sauce: mix garlic cloves and chopped pickles in a blender and add sour cream and mayonnaise.