"Denny Wheeler" wrote in message
...
On Sun, 4 May 2008 20:37:43 -0400, " BOB" wrote:

Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

Okay, I'm ignorant. "pig candy"? Wozzat?

See below. Copied from a post I made on the Stump's Smoker forum.

PS--thanks for the Amazon pointer.

You're welcome. Glad to help.


I don't "do" recipes, so here's as close as you'll get.

Basically, it is thick sliced bacon, covered with dark brown sugar and
smoked.

Originally (from what I can find) it is a cup of brown sugar to a pound of
bacon. Keep tossing the bacon in the sugar 'til all the brown sugar is used.

It'll seem like it'll never happen, but suddenly, you've got it.

More recently, a couple of teaspoons or even a couple of tablespoons of a
rub are added to the brown sugar first. Use whatever rub you think will
taste best to you.

I use a half sheet pan per pound (mostly because they fit well in my
smokers).

Yesterday's batch was three pounds of medium sliced (it was all I could get)
bacon, 3 pounds of dark brown sugar and 5 ounces of Sweet Orange Habanero
Rub mixed in a 2 gallon zip-lok bag 'til it's all gooey and all the bacon is
covered. Lay it out in the half-sheet pans (3 of them) and smoke @ about 225
for about 2-1/2 hours. It'll look like it isn't done, but it's cooked to at
least 180 or maybe even 200. It crisps up slightly as it cools. Use lots of
Hickory for the smoke.

Enjoy

BOB
_________________
Raw meat should not need an ingredient list
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