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Pig Shots

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  • THoey1963
    Founding Member
    • Jul 2014
    • 36
    • San Antonio, TX
    • Terry - Learning more about Q every day...

      Weber Smokey Mountain 22.5" - Weber Genesis S-330
      Pitmaster IQ-120 - Thermapen - Maverick ET-733
      KCBS member

    Pig Shots

    Here's a neat little appetizer that I like to make called Pig Shots. I read about them over at the Brethren, but I am not sure who created them first.

    I take a long link of sausage and cut it into 1/2 inch slices or "coins", wrap the "coin" with half a piece of thick peppered bacon, creating a cup.

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    For this batch, I use baby salad shrimp. Tossed one in the bottom of each cup:

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    I mixed the filling with Cream Cheese, Sour Cream, Cheddar Cheese, and seasoned it with a little Slap Ya Mama Spicy. You can get creative here. Another time I mixed the cheeses with pulled pork. Put the cheese mixture into a piping bag (or a zip lock bag with one corner removed) and filled the cups about 2/3s full. The filling will expand a bit when it cooks. Topped with another shrimp.

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    Attached Files
  • THoey1963
    Founding Member
    • Jul 2014
    • 36
    • San Antonio, TX
    • Terry - Learning more about Q every day...

      Weber Smokey Mountain 22.5" - Weber Genesis S-330
      Pitmaster IQ-120 - Thermapen - Maverick ET-733
      KCBS member

    #2
    Hmmm. Issue posting, so I'll just make a second post.

    I smoked these at around 275* until the bacon got cooked to my liking. It won't get crunchy, but you want it cooked.

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    A couple plated:

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    Close up:

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    These are really rich. And delicious.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      That looks fantastic, I will definitely try these! Very creative!

    • Ricardo
      Ricardo commented
      Editing a comment
      Delectable indeed. Must give this a try!!!
      Thank you for sharing.
  • _John_
    Former Member
    • Jul 2014
    • 2454

    #3
    Looks awesome! I do meat candy which is just bacon wrapped little smokies. I wonder if I could do it with potato and cheese, it would be like a little loaded baked potato app.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 3624
      • Stockholm, Sweden

      #4
      Well, now I've tried making them, and they're great! I didn't have any shrimp around, but this will def be added to my standard repertoire.

      Comment

      • StokesBBQ
        Former Member
        • Oct 2014
        • 3
        • Deventer, Netherlands

        #5
        Awesome recipe gonna use this one as fingfood for catering, thanks for sharing

        Comment

        • OGMrWhite
          Former Member
          • Dec 2014
          • 80
          • Central Coast California

          #6
          I almost licked my computer screen on that last pic... ;-)

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Me drooling.....

          • Guy
            Guy commented
            Editing a comment
            LMAO at that.

          • Breadhead
            Breadhead commented
            Editing a comment
            Screen lickers should never click on the "show us what you're cooking" thread.👅
        • DWCowles
          Founding Member
          • Jul 2014
          • 9746
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #7
          I will have to try this. Slap Yo Mama seasoning is some good stuff. I put on everything just about.

          Comment


          • Pork Lord
            Pork Lord commented
            Editing a comment
            I like it too because it is much less salty than Tony's

          • THoey1963
            THoey1963 commented
            Editing a comment
            Love me some Slap Ya Mama. We get the spicy version and I use it on something almost daily. Lunch today was a turkey sandwich and it got a good sprinkling of it, with some cherry tomatoes sliced in half and sprinkled too... My rib rub uses it, butts, brisket, beef ribs, pasta salad, whatever. But, then again, we like spicy...
        • THoey1963
          Founding Member
          • Jul 2014
          • 36
          • San Antonio, TX
          • Terry - Learning more about Q every day...

            Weber Smokey Mountain 22.5" - Weber Genesis S-330
            Pitmaster IQ-120 - Thermapen - Maverick ET-733
            KCBS member

          #8
          Thanks y'all... Oh, I did not come up with these, just sharing something I found somewhere else. But they are great. You can change the ingredients to suit your desires or what you have on hand. I did one where I mixed in some pulled pork. It was pretty good too. (HINT: chop the pulled pork to make it easier to get through the bag!)

          Make sure people don't try to be all dainty with these and take several small bites. They won't get all the flavors together. Open mouth, insert shot, remove toothpick, chew, enjoy...

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Originally posted by THoey1963 View Post
            Make sure people don't try to be all dainty with these and take several small bites. They won't get all the flavors together. Open mouth, insert shot, remove toothpick, chew, enjoy...
            I'm thinking that's why they call it a shot...

            I'm so dying to try this recipe. Thanks a bunch, THoey!

            Kathryn
            Last edited by fzxdoc; December 17th, 2014, 04:27 PM.

          • THoey1963
            THoey1963 commented
            Editing a comment
            You would think that Kathryn, but I saw people biting the top off and then finishing with the bottom, or trying to eat them from the side in one or two bites. I have a big head, and big cheeks, but not that big of mouth "space", yet these fit whole in my mouth...

            Terry

          • Guy
            Guy commented
            Editing a comment
            Terry, they are afraid of looking like they have no manners. Dainty is the correct word as you said.
        • Huskee
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          • May 2014
          • 13804
          • central MI, USA
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          #9
          Nice. Looks like a lotta work but I bet this would be a huge hit for anyone who loves eating things.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            hahahahahaha, I was just skimming this and this caught my eye. LOL, Husk!
        • THoey1963
          Founding Member
          • Jul 2014
          • 36
          • San Antonio, TX
          • Terry - Learning more about Q every day...

            Weber Smokey Mountain 22.5" - Weber Genesis S-330
            Pitmaster IQ-120 - Thermapen - Maverick ET-733
            KCBS member

          #10
          They are some work, but it is really four stages that can be spread out over a couple hours. Slice the sausage and bacon, wrap the bacon and poke with toothpick, mix the filling, squeeze the filling. Oh, and then cooking them...

          And they are worth the effort for the right occasion. I'll be making a double batch this weekend.

          Comment

          • Pork Lord
            Former Member
            • Oct 2014
            • 93
            • Pasadena Texas

            #11
            Oh hells yes! This is awesome! I make an appetizer I call "Pork candy" I grab two bags of pitted dates, habanero peppers, and bacon. *caution WEAR LATEX GLOVES WHEN HANDLING THE PEPPER...learned that the hard way a few years ago* slice the peppers into thin wedges, de-seed, and stuff the pitted date with the pepper, wrap in half pieces of bacon and grill at a high heat 350-375 degrees for about 10-15 min....awesome stuff!

            Comment

            • THoey1963
              Founding Member
              • Jul 2014
              • 36
              • San Antonio, TX
              • Terry - Learning more about Q every day...

                Weber Smokey Mountain 22.5" - Weber Genesis S-330
                Pitmaster IQ-120 - Thermapen - Maverick ET-733
                KCBS member

              #12
              Funny how something so simple (ok, it's a little work) can turn out something fancy. Plate up the following for your V-Day appetizer and it will look great:



              This is a photo of the batch I made with the pulled pork in the mix. Added a drop of Sriracha sauce just for color and a different taste.

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Nice presentation.
            • Guy
              Guy
              Former Member
              • Oct 2014
              • 366
              • Niceville, Florida

              #13
              Terry any portions/measurements for the filling? Estimated.

              Comment


              • THoey1963
                THoey1963 commented
                Editing a comment
                Nothing that I have ever measured. I have made them three times now, different batch sizes each time, and I always end up making too much filling. I just make sure I have some jalapenos to fill and wrap too.

                I would say a single Eckrich sausage package (I get the skinless four pepper blend with two sausages in the package), a package or two of thick sliced peppered bacon (cut slices in half), a box or two of Philly cream cheese, a small container of sour cream (I use just enough to thin it out a little), about a cup or so of grated cheese of choice, and seasoning / other *stuff* like the baby shrimp or pulled pork (chopped fine) to taste.

                Sorry, not too scientific.

              • Guy
                Guy commented
                Editing a comment
                Does not matter if it taste good. I figure the sour cream was to thin it out with the two cheeses in.
            • Spinaker
              Moderator
              • Nov 2014
              • 9804
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
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              #14
              I made these a while back after seeing this post. They were a huge hit at New Years. I used cowboy caviar, habanero cheddar with a smoked kielbasa for the bottom of the bacon shot. Then I used some Slabs pork rub for a finisher. (Cold bacon is the key to getting a good wrap!!)
              These lil' guys were killer.
              Click image for larger version

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              Comment


              • THoey1963
                THoey1963 commented
                Editing a comment
                Looks good!
            • Guy
              Guy
              Former Member
              • Oct 2014
              • 366
              • Niceville, Florida

              #15
              Sure does thanks Spinaker.

              Comment

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