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 used thick sliced)
- Barbecue rub
- Barbecue sauce
Set the EGG for indirect cooking with the convEGGtor at 235°F/113°C.
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.