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  • wrgilb
    Club Member
    • Jan 2018
    • 169
    • Santa Cruz, Ca. area

    #46
    Here's the first recipe I used back in 2012, from a friend with a BGE.

    We served up over 90 of these "Pig Shots" at the Eggs By The Bay Eggfest last month and I didn't get a single one of them. So when a birthday potluck celebration came up yesterday, I cooked up a small batch (1/2 of the recipe below) of 26 shots in the Small. I normally get about 30-34 of these per pack of bacon but the 16 oz pack I bought had slices a little on the thick side (only 13 slices).

    Here's how I make them.

    Wrap a 3/8-1/2" disc of sausage (I like kielbasa) with a 1/2 piece of bacon, secure with a skewer or toothpicks & lightly dust with rub:

    image

    Fill the "shot glass" with a cream cheese, cheese, & green chilies mix:

    image

    Top with a mix of brown sugar, cayenne powder, chili powder, & BBQ rub:

    image

    Cook indirect (suppose raised direct would work) in Egg until bacon is crisped to your liking:

    imageimage

    These 25 shots (I had one!) went into Pyrex over a hot pack and taken to work where they promptly disappeared! They pack a lot of flavor into a bite!

    image

    Recipe

    Ingredients:

    Nathan’s Beef Kielbasa – qty 2
    Bacon 16 oz packages – qty 2
    Cream Cheese – 8 oz
    Mexican 4-cheese blend – 1/2 cup
    Green Chiles Diced – 3 oz
    Brown Sugar – ½ cup
    Chili Powder – ½ tsp
    Cayenne Pepper – ½ tsp
    BBQ Rub - ½ tsp + a light dusting


    Preparation:

    Cut sausage down to discs about 3/8” thick.
    Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
    Soften cream cheese and mix in cheese blend and chiles
    Pipe or spoon the cream cheese blend into the shot
    Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
    Lightly sprinkle with BBQ rub

    Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.



    Last edited by wrgilb; October 12th, 2018, 07:37 AM.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10391
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #47
      Thought I would bump this up for the BIG GAME on Sunday. I will be making these for sure!

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        You bet! Gives these babies a try! HawkerXP

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Thank you!!! 3 years and I've missed this thread completely. On the menu for Sunday!!!! Looks amazing.

      • Spinaker
        Spinaker commented
        Editing a comment
        Hell yeah! like to use Cowboy caviar with habanero cheddar! You will love it my friend! JCBBQ
    • tRidiot
      Club Member
      • Dec 2015
      • 669
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      #48
      I am going to do some pork belly burnt ends for the game... maybe I'll do some pig shots, too!

      Comment

      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1313
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #49
        Thanks for sharing! Looks delicious!

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Give these A try. they are a knock out!
      • binarypaladin
        Club Member
        • May 2017
        • 272
        • Weber Original Kettle Premium 22 (black)
          Weber Smokey Mountain 18
          Weber Jumbo Joe
          Adrenaline Barbecue Company Slow 'N Sear (original)
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          Cajun Bandit Smokey Mountain Upgrade Kit
          Gateway Drum Smoker Rib Hanger Kit
          Thermoworks Smoke
          Lavatools Javelin Pro Duo (red)
          Flame Boss 300

        #50
        The only question, in regards to the Super Bowl party I have been invited to, is whether I smoke these at home and bring them, or just bring my Jumbo Joe with me and cook a few rounds at halftime.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          I have done both, they are better when they are hot. I smoke them right before I leave, then put them in a covered Tupperware, then throw them in the oven at the party to crisp them up.

        • binarypaladin
          binarypaladin commented
          Editing a comment
          Just talked to the host and he's cool with me setting the grill up in the back. Plus it makes an event out of it anyway. (And with the bloody Patriots in the game, I'm really there for the party more than the sport anyway, lol.)
      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        #51
        There are a lot of ways to go with this concoction can't wait to try it out!!

        Comment

        • jumbo7676
          Club Member
          • Jun 2018
          • 245
          • Centreville, VA
          • GMG Daniel Boone

            Weber Spirit E-310
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            Weber Smokey Mountain 14"

            FireBoard
            Maverick XR-50

          #52
          I made a variation of these a few weeks back. They were a big hit.

          I ran into a small issue with the size of the bacon I was using. Half a slice wasn't quite long enough to wrap around the sausage. Had to cut a little more than half to wrap, then was left with a piece of bacon that was too small to wrap. Fortunately I had had a super quick and easy recipe for that leftover bacon. Step 1 - cook to desired crispness. Step 2 - let cool slightly. Step 3 - stuff mouth with cooked bacon.

          Comment


          • jumbo7676
            jumbo7676 commented
            Editing a comment
            It's not really MY recipe. Nobody knows for certain where it originated, but I'm pretty sure it came from heaven.

          • CaptainMike
            CaptainMike commented
            Editing a comment
            Nice improv, way to think on your feet!

          • jharner
            jharner commented
            Editing a comment
            You would be surprised how far you can stretch a raw piece of bacon
        • jgreen
          Charter Member
          • Oct 2014
          • 2654
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
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            Thermometer:
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            Fireboard (probably my favourite)
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            Accessories:
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            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #53
          Great reminder. I had this flagged a while ago. Bumped back to the top.

          Comment

          • DavidNorcross
            Club Member
            • Nov 2017
            • 1055
            • Virginia
            • Rec Tec RT-680
              Coleman RoadTrip LXX
              Javelin Pro Duo
              More Cast Iron than I care to admit

            #54
            Fantastic recipe

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10391
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

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                Kinnick (American Foxhound)
                ************************

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                ******************.
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                ********************************
                Fuel
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                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

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                Global
                Shun
                Wusthof
                *******
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              #55
              I picked up the goodies for this tonight. I am going to use Jalapeño Kielbasa, White Cheddar, thick-cut hickory bacon, Melidnas hot sauce, and Cowboy caviar!

              I can't wait!

              Comment

              • IowaGirl
                Club Member
                • Dec 2018
                • 532
                • Northeast Iowa, USA

                #56
                AR's latest facebook post by Clint Cantwell is about fried pickles. Yum. Whattabout adding pickle slices to Pig Shots?

                .... wandering off to see what deli pickles I've got in the fridge ....
                Last edited by IowaGirl; February 2nd, 2019, 10:37 AM.

                Comment


                • SMOG MAN
                  SMOG MAN commented
                  Editing a comment
                  You might have hit on something... I’m in!
              • Spinaker
                Moderator
                • Nov 2014
                • 10391
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X2
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Broil King Keg
                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  BBQ Dragon
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                #57
                I went with the OG recipe on this go round.....I had my helpers with me today, which I absolutely LOVE. Cooking becomes that much better when these little clowns are there to help! They are the greatest thing to ever happen to my kitchen!

                I started with some jalapeño-cheddar kielbasa from Costco and sliced them in to thick 1/2" "coins" for the base in my shot glasses. Then I wrapped them in some cold, thick-cut bacon. The thicker coin helps you skewer the bacon to the kielbasa!
                Click image for larger version  Name:	IMG_3499.jpg Views:	1 Size:	271.1 KB ID:	631447

                Click image for larger version  Name:	IMG_3496.jpg Views:	1 Size:	188.5 KB ID:	631439Click image for larger version  Name:	IMG_3495.jpg Views:	1 Size:	260.3 KB ID:	631440
                After making the pig shot glasses I had my niece (Sara) give a small squirt of Siracha into the bottom of the pig shot. (We had to do some test squirts first!)
                Click image for larger version  Name:	IMG_3483.jpeg Views:	1 Size:	1.90 MB ID:	631443
                Anyway, we blended up a mixture of sour cream, cream cheese and some Vermont Sharp Cheddar. Then I added some Slabs rub to the mix for some smokey flavoring and salt. (Sara is the best helper I could ask for!!) Here she is putting the cream cheese mixture into the 1-gallon zip lock, just before dispensing into the shots.
                Click image for larger version  Name:	IMG_3479.jpeg Views:	1 Size:	1.83 MB ID:	631441Click image for larger version  Name:	IMG_3490.jpeg Views:	1 Size:	1.49 MB ID:	631442
                Sara was in charge of filling all of the Shots and making sure not to add too much to each pig shot. (Her younger brother, John, was not as careful..... )
                Click image for larger version  Name:	IMG_3487.jpeg Views:	1 Size:	1.54 MB ID:	631444
                After we added the cream cheese, it was time for the little shrimp to be added to the top. Sara and John both helped out with this one.
                Click image for larger version  Name:	IMG_3492.jpeg Views:	1 Size:	1.56 MB ID:	631445
                I can not wait to get these cooking tomorrow. Look how proud these kids are of their hard work! I was melting the entire time they were doing this. Come to think of it, they pretty much did all of it. This really is why we do what we do. Happy Super Bowl Everyone. I am beyond lucky to have such wonderful assistants to make my Super Bowl special!
                Click image for larger version  Name:	IMG_3494.jpeg Views:	1 Size:	1.68 MB ID:	631446

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Thank You, Kathryn. Nothing is better than having their help. I know it won't last forever. fzxdoc

                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  Great post Uncle John!! One of the great joys in my life is having children help in the kitchen. I loved it when I was a child and it's wonderful to share that magic. They will remember these moments for the rest of their lives.

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Thanks Mike. I just need to hold on to it as long as I can, I know it won't last! CaptainMike
              • Lazy Layne
                Club Member
                • Jan 2019
                • 76
                • Illinois

                #58
                Nice!

                Comment

                • johnmcq4
                  Club Member
                  • Jan 2017
                  • 16
                  • Indianapolis, Indiana

                  #59
                  I have to try some of these recipies. I may add an ingredient from my wife's version of bacon wrapped water chestnuts. They are a favorite.

                  Comment


                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    Bacon wrapped anything is a favorite around here!
                • richinlbrg
                  Founding Member
                  • Jul 2014
                  • 1812
                  • Leesburg, VA. (Northern, VA)
                  • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

                  #60
                  GREAT timing on your bump, Spinaker ! A small rack of baby backs and the first batch of pig shots.

                  Attached Files

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Thanks! This was one of my favorite days!

                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    Good to see you back, it seems like long time.

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                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker

                The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Professional Steakhouse Knife Set

                masterbuilt gas smoker

                Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                Click here to read our detailed review and to order


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                fireboard bbq thermometer

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                Click here to read our detailed review


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill

                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order