I made a little twist to the classic BBQ treat... Pig Candy
Pig Candy With A Twist
Pig Candy – caramelized bacon – is usually made with uncooked thick-cut slab bacon. With this twist, Canadian bacon is used along with “Super Pig” rub along with the usual cast of characters in traditional pig candy. This makes a killer Eggs Benedict, standalone breakfast meat or party hors d’oeuvre.
1 pound Canadian-style bacon (home-made preferred)
1/2 cup dark brown sugar
1/2 teaspoon ground cayenne or chipotle chile, to taste
1/3 cup pure Grade B maple syrup
Savor Spices’ “Super Pig” rub
In a small bowl, mix together the brown sugar and cayenne pepper (I use Chipotle).
Lay the bacon on a wire rack set atop a foil or parchment-lined baking sheet. Brush the bacon with maple syrup. Sprinkle 2/3 of the brown sugar mixture on top of the bacon. Sprinkle a liberal coating of Super Pig on the bacon.
Light one chimney full of charcoal. When the charcoal is covered with gray ash, pour it into the cooker and arrange the coals on one side of the charcoal grate (indirect cooking). Set the cooking grate in place, cover the grill and preheat to a temperature of 300 degrees F.
(Alternately, fire up your pellet cooker using apple pellets.)
Place the baking sheet on the cooler side of the grill rack, cover, and cook until the sugar begins to caramelize, about 20 to 25 minutes.
Turn the bacon over and brush the second side with syrup. Sprinkle on the remaining brown sugar mixture and more Super Pig, cover, and continue to cook another 10 to 15 minutes.
Remove from grill, dust with more Super Pig. Cool slightly and serve.
Sliced Canadian-style bacon
Brushed with maple syrup, coated with the sugar mixture and Super Pig
Ready to eat
