Pork Shots?!?! Haven't Seen These Ever

deguerre · Apr 16, 2013

Gnaws on Pigs said:
They're delicious, I make them pretty often after seeing them on here a couple years ago. They were called "pig shots" then.

Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/showthread.php?t=138964&highlight=pig+shots

:becky:

Big George's BBQ · Apr 16, 2013

Every time I see these I want to eat and drink Is the bar full in the PB

Bob in St. Louis · Apr 16, 2013

deguerre said:
Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/showthread.php?t=138964&highlight=pig+shots

:becky:

Amen Brother. That's the thread I've been looking for.
As far as I'm concerned, that one's the benchmark for PIG/PORK SHOTS. :clap:

dwfisk · Apr 16, 2013

Thanks a bunch, that really was a great thread Fingerlickin' put up.

deguerre said:
Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/showthread.php?t=138964&highlight=pig+shots

:becky:

polishdon · Apr 16, 2013

I like to put a little chili sauce in the top cavity, then put brown sugar on top of that.

Pyle's BBQ · Apr 16, 2013

Here is the original post from SQWIB.

http://www.bbq-brethren.com/forum/showthread.php?t=123537

and another from 71-South.

http://www.bbq-brethren.com/forum/showthread.php?t=124220

fingerlickin' · Apr 16, 2013

Those Italian jobbies sound great. I wish the pictures were still there. I'll have to give it a shot.

oifmarine2003 · Apr 16, 2013

deguerre said:
Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/showthread.php?t=138964&highlight=pig+shots

:becky:

Holy crap! Those look outstanding. :clap:

mwmac · Apr 16, 2013

I have found that the most popular variations use kielbasa or Basque chorizo or Andouille sausage, wrapped with bacon, topped with diced habanero and jalapeno, cream cheese, brown sugar and Oakridge Habanero Death Dust. Unbelievably good and the peppers lose most of their heat.

A tip for wrapping kielbasa is to use thick cut bacon let it come to room temperature and run the flat of a chef's knife down the length of the slice with slight pressure. This both thins and lengthens the slice so that 1/2 slice will easily wrap the kielbasa.

rcbaughn · Apr 17, 2013

If my mini WSM wasn't full of pork and beef tonight I'd have these ON there! I am so excited, those look so good I can't stand it. Glad I got this thread going, got my head spinning with flavor combos! But I probably need to make the originals so I can appreciate the originals. :mrgreen:

CORNDAWG · Apr 17, 2013

Looks great. Will try soon.

rcbaughn · Apr 17, 2013

Oh Lord, I just saw how long it takes to makes these.

I love spending time with cooking and my smoker but if it's a pain in the ass it can get old quick. For some reason I don't get pissed working with a wet or even slack bread or pizza dough, but something that's tedious and frustrating just gets me fast. LOL.

fingerlickin' · Apr 17, 2013

Just don't make 100 of them, oh and start making them before 1am. That should help with the frustration. They are mighty tasty.

SmokinAussie · Apr 17, 2013

Good things take time...

Patience Gwasshopper...

Pork Shots?!?! Haven't Seen These Ever

deguerre

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

Bob in St. Louis

Babbling Farker

dwfisk

Quintessential Chatty Farker

polishdon

Full Fledged Farker

Pyle's BBQ

Babbling Farker

fingerlickin'

Quintessential Chatty Farker

oifmarine2003

Babbling Farker

mwmac

is one Smokin' Farker

rcbaughn

Guest

CORNDAWG

Knows what a fatty is.

rcbaughn

Guest

fingerlickin'

Quintessential Chatty Farker

SmokinAussie

somebody shut me the fark up.

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