gerard Posted April 9, 2007 Report Share Posted April 9, 2007 Made Pig Candy yesterday. Shamelessly borrowed the idea and technique from the BGE forum: http://www.biggreenegg.com/archives/2007/messages/340970.htm Dredged the bacon in light brown sugar, Tsunami Spin and black pepper. Cooked for 1hr at 300 indirect flipping every 15-20 min. Put it back on for another 1/2 hour cause it wasn't quite crisp enough. It was quite good straight off the cooker but it was really delicious after it had cooled and crisped about 20 min later. In case anyone else wants to try it, be sure to control your temp well. The temp got up to about 400 after I had removed the meat and the drippings began smoldering terribly. Any meat in the cooker would have been ruined. Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted April 9, 2007 Report Share Posted April 9, 2007 No shame necessary. You can tell everyone you got it from me. I got it from Old Dave. Pig Candy Quote Link to comment Share on other sites More sharing options...
