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Pig CandyIngredients:16 slices (about 1 pound) bacon the best quality you can find11/2 teaspoons crushed red pepper, or more if you like1/3 cup firmly packed light-brown sugar, or morePer serving: calories, 214; fats, 17 grams (71% of calories); cholesterol, 40 milligrams; carbohydrate, 9 grams; fiber, 0 grams; protein, 6 grams; sodium, 423 milligrams; sugar, 9 gramsDirections:Preheat your oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper and place a wire rack on top of each sheet. Don't skip this step or you will be cleaning the pans into the next decade. Arrange the bacon in a single layer on the two racks. Evenly sprinkle with the pepper and sugar.Bake until bacon is crisp and browned, rotating the sheet pans in the oven halfway through the process. Some people turn the bacon over. I don't. It's too much trouble for too little result. Remove from the racks onto a plate and pat any remaining grease lightly. Serve hot or at room temperature. You can make this several hours in advance, and keep at room temperature. I have never tried making it a day ahead.Makes 8 servings.
Was going to check this place out this weekend, but apparently they close for a month at Christmas.Scroll down to the Hogzilla sandwich:http://www.12bones.com/menuLocals tell me this is THE spot in Asheville for pork.
Quote from: hoppedup on January 16, 2008, 01:18:00 PMWas going to check this place out this weekend, but apparently they close for a month at Christmas.Scroll down to the Hogzilla sandwich:http://www.12bones.com/menuLocals tell me this is THE spot in Asheville for pork.Does that mean you are coming to the Asheville Winter Beer Fest?
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