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-   -   Holy Pork! Pig Shots on the Egg (https://www.bbq-brethren.com/forum/showthread.php?t=124220)

Big George's BBQ 01-17-2012 10:42 AM

YUM That is a Great Idea

BigBlock 01-17-2012 11:15 AM

will be trying pig shots this weekend

tish 02-11-2012 07:21 PM

How did I manage to miss these??? Oh, these are definitely on my go-to list now! Thanks, 71-South! :grin:

vafish 02-11-2012 08:51 PM

Quote:

Originally Posted by 71-South (Post 1916030)
I recently ran across an appetizer called "Pig Shots" on another site and decided to give them a try.

When Mrs. South bit into one, there was a five second pause followed by "OH MY GOD !!!" Yep, they're pretty good. According to her, they're my go-to appetizer now, required at all BBQ-like gatherings.

I started with a plain old store bought Polish Keilbasa, cut into discs about 1/2 inch tall with the casings removed (they make them too chewy, apparently).

Then I took 1/2 strip of bacon and wrapped it around each disc (creating a shot glass of sorts) and secured with a single toothpick run through.

http://www.fiveoclocksoftware.com/q-...and-pinned.JPG

I filled the shot glasses half way up with some plain (microwave softened) Philly Cream Cheese.

http://www.fiveoclocksoftware.com/q-...eam-cheese.JPG

I filled them the rest of the way (even overflowed a bit) with dark brown sugar.

http://www.fiveoclocksoftware.com/q-...rown-sugar.JPG

I sprinkled half of them with my beloved Yardbird for some comparisons later.

http://www.fiveoclocksoftware.com/q-...d-unleaded.JPG

On to the LBGE they went (sweet blue / light hickory). 225 for 2 hours. They ended up at about 180 internal.

http://www.fiveoclocksoftware.com/q-...ing-on-egg.JPG

Ready to pull after two hours...

http://www.fiveoclocksoftware.com/q-...-to-pull-1.JPG

http://www.fiveoclocksoftware.com/q-...-to-pull-2.JPG

Mrs. South plated them up and tried one. OMG moment referenced above followed 5 seconds later.

http://www.fiveoclocksoftware.com/q-...-platter-2.JPG

http://www.fiveoclocksoftware.com/q-...er-closeup.JPG

She preferred the ones w/o the rub. I honestly couldn't tell the difference. Interesting. I'll absolutely be doing these again.

Highly recommended, Brethren!


Added to the list of things to try.

RevZiLLa 02-12-2012 01:12 AM

Gonna be trying that!

MattB 02-12-2012 04:05 AM

I'm thinking of doing this, but using "kandy krisp" jalapeno slices in kieu of the sugar.

FireOnTheWater 02-12-2012 02:49 PM

Perhaps some pulled pork mixed in with the cream cheese?
or chorizo even?

GrillsGoneWild 02-12-2012 05:57 PM

How do you remove the casings from the store bought sausage?

Burke 02-13-2012 09:36 PM

definitely on the list of things to try this week.

Thanks

krek 11-28-2013 07:52 PM

I tried these for the first time today. I usually cook ABTs for 90 - 120 minutes on the pit @ 225-250 but today the pit was at 325 so I checked them after an hour... half of them were incinerated. (no hyperbole, they were burnt to charcoal)

It's an offset pit (DPP Fat 50) and it was new to me this past Summer and I've never had a flare up... is it possible the bacon fat caught fire as it was rendering out?

Pretty disappointed in the results.

popeye 11-28-2013 08:11 PM

I have 10 lbs of homemade polish sausage and two lbs of hickery bacon . Thawing the cream cheese . I have a 13 spice rub that i make ... Guess whats on the menue for tomorrow . Nice job

Diesel Dave 11-28-2013 08:21 PM

Dang those look really good, got to make some soon


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