Posts Tagged ‘Smoky Mountain Smokers’
Pig Candy is something I make often. Sweet and salty and absolutely bad for you it can be used as an addition to many great things or just eaten on its own.
Here is how I made it today:
12 slices bacon
1 cup brown sugar
Lay the slices of bacon on a frogmat or perforated disposable BBQ pan like a BBQ Buddy
Sprinkle the slices generously with 1/2 cup brown sugar and 1/8 cup BBQ rub
Place on a grill indirect (seriously make sure this is indirect bacon fat can make a nasty grease fire!!) at 250F using hickory and oak wood chips, chunks or pellets.
After one hour turn the slices over and sprinkle them with the remaining brown sugar and rub. Return to the grill for another hour. (2hours total time)
Remove from grill and let rest until they have dried out. This will make storage much easier. When storing pig candy place one layer of slices in between sheets of parchment or wax paper. Cover with plastic wrap. Use within a couple of days. You can also freeze pig candy to ensure you always have this decadent snack on hand. To crisp up previously frozen pig candy place in oven just under the broiler for just a minute or two.
Pig Candy is great in many recipes like Pig Candy Shortbread, Pig Candy Chocolate Chip Cookies and many many more.
Like it spicier?? Add some ground chipotle or ancho powder to the slices for a kick !!
I want to take a moment to publicly thanks some really fine folks who really went out of their way to help us get all our gear to California to tape the episode of BBQ Pitmasters.
wood pellet grills we use everywhere! We used the Traegers to make some of the alligator, to bake the corn bread muffins, the alligator tacos, and also to do the ribs.
we love this all natural sugar maple lump ! While they didn’t show it we used Basques Charcoal to grill the alligator and also to make our beans. They were awesome!!
for their injections and rubs we love to use them. Trust your butcher. We do.
for their excellent cutting boards rubs and sauces we love to use them.
and some personal thanks……
Sylvie Curry thank you so much for letting us use your WSM! We appreciate it and getting to have dinner with you was just wonderful so glad we were able to.
Neil ” Big Mista” Strawder (who I do believe has some of the best BBQ in LA! ) for hooking us up with loads of stuff so we didn’t have to take it on the plane. Thank you for making us feel welcome in California. For those of you in California make sure to check out Big Mista’s BBQ !
To my team Angie Quaale and my beloved husband Vlado I could not have had any better a team than ours. I am proud of what we did. You are both the bomb. Heres to yet another BBQ adventure!!!
Coming in second bites royally. We went in to win it however I am still happy with the food we put out.
John Markus, Jon Sechrist, Jordan Mallari, Lindsay Freed, Michael Gretza, Original Media, & TLC thank you for continuing to promote BBQ on TV and for all your help. I appreciate it.
Thanks to all the fine folks who sent us twitter messages, facebook messages and a whole whack of emails during the show. Really cool to have so much support. Thank you thank you thank you!!
Till the next time you see me on tv…………
Remember life is too short for bad BBQ!!
As I was practicing chicken today I thought it would be a good idea to post about a few sauces I have recently acquired. All three have won various awards and it was easy to taste why. I used all chicken thighs today. The rub on the thighs is the rub I use for competitions. These are not my competition thighs these were the leftovers that I did not like the size and or shape of.
There are three new sauces I have never used before:
Heres how the color of the sauces compares:
Right out of the gate – I really liked this sauce a lot. Its got a great balance of heat and full bodied layered flavor. I love the flavor of chipotles and this sauce is packed with that wonderful flavor. I really do believe they have done a great job of layering in flavors. So many sauces are too one dimensional. This is more complicated. Its a really dark sauce in the bottle however when I used it on some of my reject chicken pieces today it wasn’t nearly as dark. It is not an overly thick sauce that you would have cut with something like apple juice. I would highly recommend it for your normal everyday use fridge stock.
This is a really interesting sauce that I sure wouldn’t pass up. It’s very light at first. Light in flavor and as you continue eating it you get different levels of sweetness and heat. More on the fruity side it was really lovely on chicken. The sauce set up very nicely after putting it back on the heat for a few minutes. It wasn’t super sticky it just set up nicely. It barely looked glazed however one bite in and it was full of flavor. I am really looking forward to experimenting with this sauce on pork loins and other meats. I would highly recommend it.
I was really shocked at this sauce when I opened it up and tried it first on its own and then on some chicken. I really think this is a sauce that would do really well in competition. It seems to hit a lot of the flavor profiles that I have been tasting in the last couple of years at competitions. It has notes of tamarind and black pepper. Two common ingredients in some of the competition sauces that are used by many. However this seems to take it a step further once again with the layering of flavors. Full of depth and continual flavor ending in a bit of residual heat that comes in on the end. It is not the same as the other competition sauces I have used in the past but in my opinion it is better. Additionally it has that nice sheen to it when applied to chicken. The color is great. It has that really great mahogany hue. My pictures do not do it justice. I would highly recommend this sauce.