Pig Candy

DynaGreaseball · October 2007

Couple weeks ago someone posted some dynomite pictures and the recipe for pig candy. Now is cant find it. Where's that recipe? Isn't it just bacon and brown sugar?

Jeeves · October 2007

DynaGreaseball,[p]
At yer service[p]-Jeeves
[ul][li]TNW[/ul]

DynaGreaseball · October 2007

Jeeves,[p]Thanks, my friend. That's it. Thinking about wrapping ABT's with Candy bacon. Whatdyathink?

thirdeye · October 2007

<p />DynaGreaseball,[p]That's pretty much it, some cayenne is mixed in for good measure. Here is how I do them.[p]~thirdeye~

[ul][li]Pig Candy[/ul]

Car Wash Mike · October 2007

DynaGreaseball,
I try to save a few slices for hamburgers. Chop up with onions/worchestershire/KC Masterpiece. I'm sure it would work if not to crispy.
Mike

Unknown · October 2007

Car Wash Mike,[p]Guess I'd have a temperature issue as well. I think ABT's are cooked at around 400°. Can't remember the high temp limitation for sugar based rubs...but it might be fun to experiment with.

Jeeves · October 2007

DynaGreaseball,[p]Well, I'm still working on ABT's. I would try some with and without the sugar. I think the sweetness of the sugar (why it's called candy) would conflict with the taste of the ABT, which is why I would try some with the cayenne only.[p]Give it a shot and let me know - I like hot, spicy food - blackened, peppered, etc...[p]
Let me know how it goes![p]-Jeeves

Stretch · October 2007

thirdeye,[p]I love the "To Your Health" headline on the newspaper, which is picture above the sugary, fatty pork. No accident, I'm sure.

DynaGreaseball · October 2007

Jeeves,[p]Thanks. I didn't use much cayenne, but I did put some freshly ground black pepper on them to take some of the edge off the sweetness. I put pecan rub on there as well. The shiny stuff isn't grease, it's a sticky candy/glaze from the melted brown sugar.[p][p]I'm hooked![p]

Pig Candy

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