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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-16-2011, 03:49 PM
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#1 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Praline Bacon (pics)
Praline Bacon!
I've taken my Pig Candy recipe to a whole 'nother level. It's the same sweet, salty, smokey and slightly spicy base recipe, with the added flavor of caramel and crunchy pecans.  As I say, this isn't so much a new recipe as it is an extension or adaptation of the previous recipe, so I won't repeat the base recipe here. Instead I'll just mention the added ingredients and steps. I will be using this bacon in a new recipe that I'm developing -- Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise. Additional Ingredients 1/2 cup Pecans, chopped fine 1 Tbsp Pampered Chef Sweet Caramel Sprinkle (optional) 2 Tbsp Maple syrup Method Prepare the Pig Candy as stated in the original recipe Dust one side of each bacon slice with pecans just after the last flip and syrup baste.  Sprinkle each slice with a little of the caramel.  Bake an extra three minutes. Lightly and carefully brush the pecans with syrup. Bake an extra three minutes. Remove the bacon and let cool per the original recipe. Enjoy! ----- John |
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04-16-2011, 07:13 PM
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#2 |
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Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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That's sick!! You should be arrested for making it better! Shame on you.
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KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis. |
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04-16-2011, 07:15 PM
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#3 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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LOL! Thanks.
John |
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04-16-2011, 07:17 PM
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#4 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Have mercy! That is gonna happen here, what a great combination of flavors!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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04-16-2011, 09:35 PM
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#5 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I have seen the maple/pecan version before.The caramel is a new addition,looks yummee!
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04-16-2011, 09:55 PM
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#6 |
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Full Fledged Farker
Join Date: 10-16-10
Location: Adelaide, Australia
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Wow, am lost for words!
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Drew - Because life's too short to eat bad BBQ! |
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04-16-2011, 09:58 PM
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#7 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Looks great! I have a recipe for this I got from a place down in New Orleans and have been wanting to try it. Thanks for posting.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 04-16-2011 at 10:49 PM.. |
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04-16-2011, 10:34 PM
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#8 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, all!
The bread pudding just went in the oven mere moments ago. John |
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04-17-2011, 09:16 AM
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#9 |
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Knows what a fatty is.
  
Join Date: 02-12-11
Location: tellico plains tn
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great
Gonna try that for sure.
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04-20-2011, 04:31 PM
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#10 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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04-20-2011, 04:56 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ooooo cher! Laissez les bon temps rouler! Praline! Woo hoo!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-20-2011, 05:23 PM
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#12 |
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Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Nice work John. Looks very nice.
Bacon's like a blank canvas.
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Tom |
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