Chef's Choice/Anything Butt Pig Candy/Shrimp at a non-sanctioned event

Our state's 4th annual Up In Smoke event is coming up this weekend. Like the title says, it's non-sanctioned.

I'm looking for any advice or suggestions on cooking 4/6 de-shelled shrimp (the huge ones) wrapped in pig candy. Has anyone tried it, done it or nailed it?


My first thoughts are to pre-cook the pig candy so that it is still pliable. Then, I thought that wrapping each shrimp in a piece of bacon tightly and onto a fairly hot (275-300) smoker with apple wood might get me what I want.


What I'm really looking for is perfectly cooked shrimp, with pig candy that holds firm to the shrimp.


An after glaze of something honey has crossed my mind, but I'll defer to the Brethren for advice.


Thanks in advance.

Thanks for the ideas and input.

AZScott said:

Crash, what if you wrap the shrimp with partially cooked bacon, cook it on the grill to finish the bacon and cook the shrimp and then sprinkle on the sugar / rub? Once you sprinkle it on you could use a propane torch and give it the same treatment you would creme brulee. I've never done it but in theory I think it would work.

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Good thought, and perfectly legal for this competition. Thanks dude.