Pig Candy

Jeff T · Posted: Fri Aug 05 05 5:16 am Post subject: Pig Candy

Was searching for a recipe for BBQ candy and found this for Pig Candy now i`ve never tried this but guess it ranks right up there with ABT`s or the like.
What ya do is get... well here is both ways to make it... as i found it....

(1)
"Start with thick sliced bacon. Roll it in DARK brown suger and then bake it at 350 degrees for 20 minutes or so. That's it. I tried it last night in the oven (I cut the bacon into two or three pieces) and then in the smoker today (cook it for about 45 minutes at 220). THIS IS AWESOME!! It will take its place besides ABT's as an ultimate BBQ snack".

(2)
"It is best smoked IMHO. I take 3 lbs of thick sliced bacon (SAM's club) and 2 - 3 lbs of dark brown sugar (must be dark brown). Cut bacon into thirds, seperate and put in full size disposable foil steam pan. Add sugar and get real messy. Sugar should be pressed into the bacon with no loose sugar left in the pan.
Put on foil or cookie sheets with foil (note use foil or cleanup will be a real mess). Smoke for 1.5 - 2 hours at about 220-225. It can go hotter and faster if you need to. Use tongs to put into serving pan. Let cool slightly and watch the people go crazy".

What do ya`ll think sound good? Will try it this weekend or so if`n ya`ll try it ba-four me post the results.

allsmokenofire · Posted: Fri Aug 05 05 5:20 am Post subject:

Dayyyyyyummmmm, that sounds good!!!

....and good for ya' too Laughing

_________________
Mike
Team Enoserv

JimH · Posted: Fri Aug 05 05 4:02 pm Post subject:

Looks like I'm going to have to double-up on my Lipitor. Cool

PDXsmoker · BBQ Fan Joined: 29 Jun 2005 Posts: 141

WOW sounds great!!! I'm going to give that a try!

bigabyte · Posted: Fri Aug 05 05 9:16 pm Post subject:

Yummy!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

roxy · Posted: Fri Aug 05 05 10:58 pm Post subject:

What can be better than pork fat and sugar.

You got to think if something to stick in the middle of the bacon roll just to take it to the next level..??

How about appling your rub to the bacon before you roll it up..??
_________________
Chargriller Akorn
Chargriller Smokin Pro
WSM + ProBBQ stacker
ProBBQ Excel 20
2 50's waiting conversion
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Jeff T · Posted: Sat Aug 06 05 5:33 am Post subject:

Roxy wrote.........
You got to think if something to stick in the middle of the bacon roll just to take it to the next level..??

That sounds like a plan roxy, but i think what we`re sappose to do with the Dk. Brw. Sugar is to use it like a rub and coat the heck out of the bacon.
Get it all on there and cook till sort of sticky, crispy, candy like mess i guess, gotta try this one huh? Think i`ll keep it simple for the first try.
Have a great weekend buddy.

roxy · Posted: Sat Aug 06 05 1:26 pm Post subject:

So you coat it both sides or you make a bacon roll and then roll the roll in the sugar..??

Im so confused.. Laughing

I had a dream about these things last night... In my dream they were awesome with a clove of garlic in the middle.

You know you got it bad if your dreamin about Q..
_________________
Chargriller Akorn
Chargriller Smokin Pro
WSM + ProBBQ stacker
ProBBQ Excel 20
2 50's waiting conversion
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

roxy · Posted: Sat Aug 06 05 1:38 pm Post subject:

Now I get it... you role the bacon in the sugar.. not make a bacon roll. DAH...
Sorry Jeff must have been having a flash back when I read your post the first time. That sounds like a french canadian thing they do with bacon and sugar only they do it up in the frying pan.

Fry the bacon till 3/4 cooked to crisp, you remove it from the pan, drain the fat and add the bacon back to the pan with brown sugar and heat till the sugar bubbles and thickens. You got to be careful of you will end up with a stuck mess in the pan. The trick it to get the sugar to stick to the bacon and not the pan.

The frenchies, sorry, I mean the french canadians also add some maple syrup to the bacon in the same way.

I think this way just might make things a lot easier on the frypan, and taste better with the extra smoke.
_________________
Chargriller Akorn
Chargriller Smokin Pro
WSM + ProBBQ stacker
ProBBQ Excel 20
2 50's waiting conversion
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Jeff T · Posted: Sun Aug 07 05 3:57 am Post subject:

LOL

Jeff T · Posted: Tue Sep 06 05 4:19 am Post subject:

O Man......
fellas ya got to try these, simple but messy but "good". Calmely, crunchy, greasy, sticky goodness! Made some ABT`s and had some leftover bacon rolled small bite size bacon pieces in dark brown sugar, pressed the sugar in good, layed the pieces in a throw away tinfoil pan smoke/cooked them at 225 for about 2 hours. Had to throw away the foil pan after serving, was a real sticky mess but sure was good. Mr. Green

RandyRooster · Posted: Thu Oct 20 05 1:49 am Post subject:

what are ABT's?

Jeff T · Posted: Thu Oct 20 05 2:52 am Post subject:

Randy here http://www.thesmokering.com/forum/viewtopic.php?t=657
Check this out, make extra cause they will go fast. Wink

Doc1680 · Posted: Thu Oct 20 05 2:53 am Post subject:

Stuffed jalepenos Randy. Do a search on it. You'll find tons of info. Here's a pic. Not a very good one though.

You have to try them. They're like smoked crack!!! Twisted Evil

_________________
Love the voodoo that Q do.

Doc

RandyRooster · Posted: Thu Oct 20 05 3:19 am Post subject:

I am a big fan of Stuffed jalapenos just never heard of them called ABT’s lol I Make mine a bit different.

Thanks Jeff and Doc

Kneuby · Newbie Joined: 10 May 2006 Posts: 28

Just pulled a batch out of the oven wow does that look really messy. Letting it cool. Will let you know what I think.