Category Archives: BBQ

Pig Candy

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Pig Candy

Those two little words got your attention, didn’t they?? Well if they didn’t, try BACON candy!

I met Danielle (Diva Q) at the American Royal BBQ Contest last fall, and even sort of broke my way into the Traeger tent to get a pic snapped with her. (Pinned here: https://twitter.com/ConnieBeene1) I promptly put this recipe book on my Christmas list:

I made a couple of edits to the original recipe, cuz that’s what I always do, and I’m sharing it below. We made more today to share at work, but in actuality, not sure it’ll make it that far. Words of caution….super easy to burn it on the smoker (or grill), so keep it low and check it often. Diva’s original recipe says to use chipotle powder, but take it easy, because it’s POTENT! We used this on the batch today, and it came out delish also :

A delicious option from the Kosmos family of BBQ goodies

Mix it up a bit with your favorite spices — after all, it’s BACON!! Thanks for stopping by, and for more deliciousness delivered to your Inbox, click the Follow button! Enjoy!
~Connie Kaye

Pig Candy

  • Servings: 12
  • Difficulty: easy
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Ingredients

1 lb thin sliced bacon
1/2 cup pure maple syrup
1.5 cups brown sugar
1 tbsp chipotle powder (or to taste), or your choice of BBQ seasonings

Directions

Place the bacon slices in a single layer on a large disposable, perforated aluminum pan. Brush each bacon slice with maple syrup. Sprinkle generously with brown sugar, then chipotle powder or your favorite BBQ rub/spice.

Place the pan on the grill (approx 350 degrees) and grill until the bacon has absorbed the brown sugar and is crispy, about 1 hour. Remove the bacon from the pan and place in a single layer on a wire rack set over a rimmed baking sheet. Set aside at room temperature until the surface of the bacon is dry, or close to it. If you have any left at this point (doubtful), refrigerate in an airtight container with parchment paper between the layers and use within 1 week.

Football snacks!

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Anybody else glad it’s football 🏈 season besides me? My fantasy team isn’t going to win me millions but sure am glad to have #KSU back (and seriously kicking it, BTW) and the CHIEFS!!

I grabbed some more hatch chiles so roasted them this morning before the 90 degree weather showed up.

Put ’em on the grill until they’re really charred and then place in ziploc bag, seal it for about 30 minutes and the steam will help the skins come off. Remove skin and seeds, and they freeze well. They are sweet and great in tortilla rollups and a quick internet search will reveal many good recipe ideas!

I also smoked a piece of salmon with just these two spices:

Apologies for no pic, it came off the smoker and then with cream cheese on Ritz crackers for lunch. It was amaze sauce and so easy peasy. I will do that again soon! Also marinated a flank steak and smoked it. Sooo many things you can do with it – eat as is, fajitas, steak quesadillas, and we even got a call at a KCBS contest this year with steak and shrimp tacos in the Cooks Choice category.

Speaking of KCBS, got to meet this star yesterday at the American Royal BBQ – Diva Q is the bomb!!

Hope everyone has a fantastic Sunday and week!

~Connie Kaye

Horseradish pickles anyone???

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ok, don’t run away immediately.  I gotta admit, these aren’t my complete faves, but the hubs likes them, and they’re similar to a deli here in town, famous for their pickles and chili.

I personally like my Sweet and Spicy Pickles  but he brewed these up today so I thought I’d share.  At our recent fall party, they were gone, like wildfire!  Super easy to make and you can adjust the horseradish to your liking.

Enjoy this beautiful fall weather, and those Kansas City Chiefs, who are on fire also!!!!

~Connie Kaye

Horseradish Pickles

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Ingredients:

46 oz. jar whole dill pickles
1 C. Sugar
2/3 C. white vinegar
1/2 C. water
1/2 C. horseradish

Drain juice from pickles and slice to your liking.  Bring sugar, vinegar and water to boil, let cool.  Place pickles back in jar, and add horseradish and cooled mixture.  Shake the livin’ tar out of it, repeatedly.  Refrigerate, flipping jar occasionally to continue mixing ingredients.

Poor Mans Burnt Ends

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Poor Mans Burnt Ends
We thought we would give this a whirl with about a 3 lb. chuck roast on a pellet smoker around 225 degrees.  A few steps are found below, but remember, you basically cannot overcook.   More smoke, more time, tender meat.
Please leave comments below as to how you tweaked it, and how it worked for you.  I know you’ll enjoy.
~Connie Kaye

Poor Mans Burnt Ends

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Ingredients:
  1. Rub your meat liberally and place on smoker.
  2. Smoke until the internal temperature reaches 185 F.
  3. Remove the roast and wrap in foil. Let rest for about 30  minutes.
  4. Remove from foil and transfer to cutting board.
  5. Cut into cubes and place into a disposable aluminum pan.
  6. Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  7. Sprinkle with more of the rub and return to the smoker for 1 1/2  to 2 hours.