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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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05-06-2010, 01:43 PM | #1 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Cornmeal Pig Candy
I think you’ll like this lil variation on Pig Candy here – make a wet paste with cornmeal, brown sugar, red pepper flakes and for the liquid use Balsamic Vinegar. Using the back of a spoon coat the first side of the bacon and place each slice on a tray and coat the 2nd side. Cook at 250 right on the grill grates (indirect) till fat is rendered and it will firm up some when cooled but not to a crisp stage but don’t worry it is still good. I think I remember seeing a video of a restaurant somewhere that batters their bacon and deep fries it to serve with biscuits and gravy. This would be good deep fried as well.
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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05-06-2010, 02:07 PM | #2 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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i'll have to give this variation a shot
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05-06-2010, 02:15 PM | #3 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Will give it a try this weekend.
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05-06-2010, 03:22 PM | #4 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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I just made my first batch of Pig Candy at a pre-competition cook and everyone that ate some went absolutely berserk. Two large trays gone before I could bat an eye. I was an instant celebrity as nobody had ever heard of it or had any. I will definitely have to try this version. Amazing what I have learned from this forum. I am a Brethern for life. Did I mention my Fatties or Moink Balls? How do I get a Moink Ball certification? I think I remember ready a post when I first joined that the certification process had been discontinued. Is this true? Maybe we should start a Pig Candy certification. Guess you can't tell I'm excited! I'll shut up now.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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05-06-2010, 03:45 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Sounds really good to me
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05-06-2010, 03:47 PM | #6 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Good work!
Still working on a better version of my pig candy recipe but, this variation is very cool and makes me want to try it as well.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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05-06-2010, 04:01 PM | #7 |
is One Chatty Farker
Join Date: 03-01-10
Location: Castaic, CA
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Its prolly a good thing I have yet to try pig candy....
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05-06-2010, 06:05 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I like the sound of this!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-06-2010, 08:32 PM | #9 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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What Chris ^^^^^ said!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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05-06-2010, 08:58 PM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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That looks/sounds insanely delicious! Thank you Greendriver.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-06-2010, 09:07 PM | #11 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Oh my....... that does sound good..... thanx for sharing
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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