Diva Q Pig Candy

Ingredients
• 1 lb thick sliced bacon
• 1 cup brown sugar
• ½ cup Hot Squeeze or ½ cup Maple Syrup
• 1 tsp chipotle powder

Directions
1. Place the bacon slices on a perforated disposable foil pan.
2. Glaze each slice with either Maple Syrup or Hot Squeeze
3. Sprinkle the slices with Chipotle powder
4. Sprinkle the slices with brown sugar ensuring that the pieces are coated evenly
5. Place the pan on the grill making sure you are using indirect medium 300F heat.
6. When the bacon has crisped up remove from the grill.
7. Serve immediately or place in an airtight container in the fridge
Notes
.I recommend Frogmats for this project or Alcan’s BBQ Buddy’s. Grease fires can easily happen when making pig candy. Be careful. Make sure you have a drip pan under the bacon if using a charcoal or propane grill. If using a water smoker do not put water into the pan. Pig Candy can be used in many things such as shortbread as a topping for ice cream, and it is also good with pancakes.
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Diva Q Pumpkin Cheesecake
Crust
1 cup graham cracker crumbs
3 tbsp butter (melted)
2 tbsp sugar

Filling
3 pkgs cream cheese (8oz pkg)
1 ¼ c sugar
1 can 15 oz pumpkin
2 tbsp vanilla
2 tbsp bourbon
2 tbsp flour
1 tsp cinnamon
½ tsp all spice
¼ tsp salt
¼ tsp ginger
4 large eggs
Directions
1. Preheat grill for use indirect to 350 degrees F. In 9″ by 3″ spring form pan, with a fork, stir graham-cracker crumbs, butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in flour, pumpkin, bourbon, vanilla, cinnamon, allspice, ginger, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on grill rack. Bake indirect on grill cheesecake 1 hour 15 minutes or until center barely jiggles.
4. Remove cheesecake from grill to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger, chocolate drizzles or whipped cream.