On Mon 05 May 2008 07:56:38p, BOB told us...


"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



Heresy, I know. But that stuff's even good baked in the oven.


--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 3hrs 10mins
-------------------------------------------
Life is much too complicated in the
morning.
-------------------------------------------