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  1. #1

    Default Geek's Chocolate Covered Pig Candy

    So, I'm calling this a Geek's recipe, but I'm sure someone here has done this. I'll take away the name if I offend anyone.

    I've always thought chocolate and pig candy would go well together. So I gave it a shot tonight. Here's my recipe for pig candy, and the additional process of coating in chocolate.

    Pig Candy Recipe:
    2 cups brown sugar
    2 tsp fresh CBP
    2 tsp cinnamon
    2 tsp cayenne pepper
    1 lb apple or maple flavored bacon

    Mix the ingredients by hand and break up the clumps. Take the bacon and slice into thirds. One piece at a time, hand pack as much of the sugar base to both sides of the bacon. Lay each slice on a cooling rack. Place the rack over a cake pan. Sprinkle on more of the sugar base as desired.


    Cook at 375 for 17 minutes (I do this for both my drum and my oven. Cook until the sugar is melted well and bubbly).


    Remove from the oven and carefully remove each piece from the cooling rack. Place on a piece of foil. Place the foil in the ice box for about 3-5 minutes, just until mostly cool.

    Adding chocolate:
    In a double broiler melt 1/2 package of chocolate almond bark. Coat both sides of the candied bacon one at a time. Each time pick the bacon up out of the chocolate and gently scrap excess chocolate. Remember, this is a bacon recipe. The chocolate is just an enhancer. Place each slice back onto the foil and place in the ice box until the chocolate sets.


    Here's the gooey center of my chocolate pig candy. Enjoy.
    Josh
    AKA: Geek with Fire


  2. #2
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Looks fantastic, Josh!!! AWSOME pix, too!!!!!

    Better enter that in the Shoot Out!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That looks GREAT!! I know a whole bunch of gals who would kill for that - literally I think. You did a quality upgrade to an already great product Josh.

    It should be a sticky ... get it sticky . Okay it wasn't funny, but it should be.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default


    That did in fact make me drool...Nice work, Josh!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Outstanding!!! Very nice pics too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  6. #6
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    I, for one, am very offended I don't have a sample in my hands. Looks very tasty to me. Way ta go, Josh!
    Rob - TX Sandman
    Plank Owner, TQJ

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    How could one maybe incorporate peanut butter into that?

    I mean, could it be done?

  8. #8
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default

    Yes indeed that looks wonderful.
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

  9. #9

    Default

    Quote Originally Posted by SmokyOkie View Post


    How could one maybe incorporate peanut butter into that?

    I mean, could it be done?
    I'm sure you could. After thepig candy cools, I'd say you could spoon on the peanut butter. Put it back in the icebox for the PB to setup. Then dip in chocolate.

    Maybe next we could dip it in pancake mix and deep fat fry it.
    Josh
    AKA: Geek with Fire


  10. #10
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Dooood!!! I could so eat that!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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