Thursday, August 20, 2009

I Heart Pig Candy

Ok, so this will not end well. Pig and Sugar a deadly combination. Twitter is a place where temptation abounds and friendships lead you down culinary trails of goodness. This is one of those stories. @busterrhinosBBQ has become a friend, and is, as those who read my blog or follow me on twitter know I am a huge fan of his restaurant. Earlier this evening, before the big storm rolled through Ontario he mentioned Pig Candy. This immediately grabbed my attention, and one thing led to another and he was instructing me on BBM as to how to make this tasty treat, as he and @bbqmommy spent an evening at home in the dark.

Here is the step-by-step.

Bacon from Brickworks Farmers Market ready to go.
Brown Sugar, Chili Powder, Hot Smoked Paprika, Cinnamon.
The Spice Rub.
Out of the oven after 20 minutes at 350
Coated with the sugar and spices - and ready to go back in the oven.
Melty goodness, smelling really great.
In the oven for another 20-30 minutes, until the coating is fully melted.
The finished product a perfect balance of salty, smoky, and sweet.
(No it is not burnt, just looks that way in the light)

There you have it, my new friend Mr. Pig Bacon. I will have to introduce him to Mr. French Vanilla Ice Cream.

Peace, Love and (Pig Candy on top of) Ice Cream.


  1. I am glad it worked out for you, next time you come into the restaurant I will have some made for you from our smoker....I am unable to spell the sound the comes from someone eating's a mix of orgasm, joy, happiness and yummy goodness!

  2. As I tweeted, this both disgusts and intrigues me. This trend toward bacon everything is a little disconcerting but the bacon lollypops that I once read about sounded tempting.