BACON WRAPPED "PIG WINGS"
Who says pigs can’t fly? Take a few boneless pork chops, add some bacon and a little creativity, and pig wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look great and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them! – Ray Lampe, Dr. BBQ, Slow Fire
- 4 one-inch thick boneless pork chops
- 12 slices of bacon (do not use thick sliced)
- Barbecue rub
- Barbecue sauce (for dipping)
- Set the EGG for indirect cooking with the convEGGtor at 235°F.
- Cut each pork chop into three strips.
- To wrap the “wings” start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion.
- Secure the bacon at the top with a toothpick.
- Season the bacon-wrapped wings liberally with the rub.
- Place wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked.
- Serve hot with barbecue sauce for dipping.
Makes 12 servings.
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