Pig CandyVERY IMPORTANT -- PLEASE READThe Weekend Grillers is Moving -- VERY SOON!Our new address is theWeekendGrillers.comYes, we just added a "The" to the front so it is easy to remember. As of August 1st, 2008, this site will no longer be available. Please check out the new site. All your favorite Grillers and Recipes are there plus many more new and exciting features and recipes. The Weekend Grillers are sorry for the inconvenience and we're very sorry for such short notice -- but the old bugaboo "circumstances-beyond-our-control" have struck and we had to move. However -- this actually ends up being a very good thing. We have been happy with the hosting of Site Sell over the past year and are very thankful that it is so easy to use that we we able to get this site up and running and looking as good as it does back when we knew next to nothing about the internet. However, recently we have been itching to expand and do more with the Weekend Grillers. Our new Web 2.0 site will allow us to do just that. Already up and running or coming very soon are:
I have set up a page to introduce all the veteran Grillers to the new and exciting features the NEW Weekend Grillers has to offer. Click Here to visit the HOW TO USE THE NEW WEEKEND GRILLERS PAGE Thank you for enjoying the Weekend Grillers for the past year and we hope to see you at The NEW Weekend Grillers, Mark Even if it's not a sin, it's definitely a vice. You'll have no problem eating as much as you make. In fact, the biggest problem you'll have is stoping! Before you start, you better see if your insurance covers Diabetes.
Look, the truth is, it really don't matter how you make it -- it's gonna be real good!
1. Pick the Right Bacon -- Thick cut bacon seems to work best. After that it's up to you. 2. Pick the Sugar -- Again it's up to you. Brown sugar seems to work best, but white sugar and raw (Turbinado) sugar were also suggested. I don't think it matters and I intend to experiment. You can also add spices to the sugar. I added ceyanne and black pepper. Some readers mentioned adding a BBQ rub with I will try very soon. 3. Coat the Bacon with Sugar -- I have found that the method that works best for me is to chop the bacon first into 1 inch slices, fill a bowl about 1/2 full with the sugar, throw in about 6 to 8 slices at a time, put a lid on the bowl and shake until the bacon is coated. Repeat until all the pieces are done. Add more sugar if need. IMPORTANT -- be sure to throw out the remaining sugar as it has touched raw pork. You can also coat the bacon 4. Cook the Bacon -- If you have a smoker, lay the bacon on a rack (coat it with your sugar if you didn't shake it)and smoke for 20 minutes at 225 then flip and repeat. You can also cook them in the oven. Line a cooking sheet with aluminum foil and place the pieces on it. Cook slowly at about 300 degrees. Check frequently. When they are done (normal doneness for bacon) remove the sheet and quickly take the bacon off of the foil. If it cools they will start to stick. Simply put it back in the oven for a minute and repeat.
It is good as a candy for parties, of course. But I have also found that it is a wonderful topping for salads (especially with Blue Cheese Dressing) and delicious crumbled on pancakes with real maple syrup. Let's face it, it's bacon and sugar -- you can't go wrong. Please writer to The Weekend Grillers and let us know how you use Bacon Candy and if you find another way to make it. Use the comment form below or write us at theweekendgrillers (at) gmail (dot) com
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