Pork/Pig Shot Appetizers

R2Egg2Q · 01-21-2012, 12:59 AM

My co-workers love to celebrate birthdays with potlucks and I've been providing them with wings, MOINKs, ABTs, fatties, smoked meatloaf, ribs, pulled pork, and brisket. I try to keep a rotation going so I'm not bringing the same stuff all of the time (despite their addiction to MOINKs) so when I saw some recent posts on these "Pig Shots" and "Pork Shots" posted places including here and here I decided to try a batch.

In the early morning hours today I assembled 58 of these bacon wrapped around kielbasa discs (little "shot" glasses), piped in some cream cheese and topped with a brown sugar/rub combo:

I overslept a bit this morning and needed to make up a little time so this morning's cook was going to be in the OTP with a lid temp at just about 300 (usually a little cooler at the grate). Actually, I cook my MOINKs at a similar temp as well so I figured these could be done in probably under 90 mins.

After about 75-80 minutes of indirect cooking they were ready to go to work with me (well 55 of them went to work, 3 were part of a Quality Assurance testing at home):

They were pretty tasty and were well received at the office! These were a little on the sweet side so I'll be doing some testing with some hotter rubs, a little less brown sugar, and maybe some of the popular ABT fillings in the future.

Thanks for looking and thanks to those who've posted these "shots" before!

Lazybones · 01-21-2012, 01:14 AM

I really want to try these. They look amazing.

Phubar · 01-21-2012, 06:23 AM

Love to have a couple of sticks!

phil c · 01-21-2012, 07:52 AM

Those look good!

kihrer · 01-21-2012, 08:33 AM

Looks great. They are on my list to try sometime soon.

BigButzBBQ · 01-21-2012, 09:28 AM

Very interesting! Looks good John!

cpw · 01-21-2012, 09:57 AM

Those look amazing. Another recipe to add to the list of things to try.

Neil · 01-21-2012, 10:30 AM

I'm all for quality assurance testing. Nice job.

big brother smoke · 01-21-2012, 11:03 AM

Nice shots, John, they look quite tasty!

---k--- · 01-21-2012, 11:15 AM

Those look fantastic.

Can I ask how long it took to assemble 58 of them? Seems like the longest part of the cook.

AMoore · 01-21-2012, 11:20 AM

Fan farkin tastic

Al Czervik · 01-21-2012, 11:27 AM

Wow John...

I sure wish I was one of your co-workers!

TELL YOU WHAT BBQ · 01-21-2012, 11:28 AM

PORK...it's what's for breakfast.

71-South · 01-21-2012, 12:37 PM

Those look great! I did 24 the other day and I was really tired of putting them together by the time I was done. Fifty-eight must have been fun. :)

jestridge · 01-21-2012, 12:40 PM

Those looks good, I would think they be lot better than those store brought meat balls

01-21-2012, 12:59 AM	#1
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Pork/Pig Shot Appetizers My co-workers love to celebrate birthdays with potlucks and I've been providing them with wings, MOINKs, ABTs, fatties, smoked meatloaf, ribs, pulled pork, and brisket. I try to keep a rotation going so I'm not bringing the same stuff all of the time (despite their addiction to MOINKs) so when I saw some recent posts on these "Pig Shots" and "Pork Shots" posted places including here and here I decided to try a batch. In the early morning hours today I assembled 58 of these bacon wrapped around kielbasa discs (little "shot" glasses), piped in some cream cheese and topped with a brown sugar/rub combo: I overslept a bit this morning and needed to make up a little time so this morning's cook was going to be in the OTP with a lid temp at just about 300 (usually a little cooler at the grate). Actually, I cook my MOINKs at a similar temp as well so I figured these could be done in probably under 90 mins. After about 75-80 minutes of indirect cooking they were ready to go to work with me (well 55 of them went to work, 3 were part of a Quality Assurance testing at home): They were pretty tasty and were well received at the office! These were a little on the sweet side so I'll be doing some testing with some hotter rubs, a little less brown sugar, and maybe some of the popular ABT fillings in the future. Thanks for looking and thanks to those who've posted these "shots" before! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

01-21-2012, 01:14 AM	#2
Lazybones On the road to being a farker Join Date: 09-06-11 Location: D/FW, Texas	I really want to try these. They look amazing. __________________ -Peter -Lazy Bones BBQ -Custom competition trailer with an offset and a cabinet. And a kettle or two.

01-21-2012, 06:23 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Love to have a couple of sticks! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-21-2012, 08:33 AM	#5
kihrer Full Fledged Farker Join Date: 09-28-11 Location: Harleysville, PA	Looks great. They are on my list to try sometime soon. __________________ [COLOR=Blue] [COLOR=Black][B][I]Ken Ihrer[/I][/B] 12ft competition trailer Jambo 48 "Bo Diddley" heavily modified SnP "Chickenator" [COLOR=Red]Red[COLOR=Black] and [COLOR=Blue]Blue[COLOR=Black] Super fast [/COLOR][/COLOR]Thermapens[/COLOR][/COLOR] [/COLOR][/COLOR]

01-21-2012, 09:28 AM	#6
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Very interesting! Looks good John! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

01-21-2012, 07:52 AM	#4
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa	Those look good!

01-21-2012, 09:57 AM	#7
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Those look amazing. Another recipe to add to the list of things to try. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

01-21-2012, 10:30 AM	#8
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	I'm all for quality assurance testing. Nice job. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

01-21-2012, 11:03 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice shots, John, they look quite tasty! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-21-2012, 11:15 AM	#10
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Those look fantastic. Can I ask how long it took to assemble 58 of them? Seems like the longest part of the cook. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-21-2012, 11:20 AM	#11
AMoore On the road to being a farker Join Date: 11-18-10 Location: Tiffin, IA	Fan farkin tastic __________________ [FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT]

01-21-2012, 11:27 AM	#12
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Wow John... I sure wish I was one of your co-workers! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

01-21-2012, 11:28 AM	#13
TELL YOU WHAT BBQ On the road to being a farker Join Date: 07-17-08 Location: Sloatsburg NY	PORK...it's what's for breakfast. __________________ [COLOR=Blue][B]TELL YOU WHAT BBQ![/B] [/COLOR]-[FONT=Fixedsys][B][FONT=Franklin Gothic Medium]ASHkickin' Q[/FONT][/B] [/FONT]:butt: [B][COLOR=Purple]www.TELLYOUWHATBBQ.com BBQ BLOG: [url]www.TYWBBQ.com[/url] [/COLOR] [/B][B]RUB IT SMOKE IT PULL IT[/B]! - KCBS Judge #21965

01-21-2012, 12:37 PM	#14
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	Those look great! I did 24 the other day and I was really tired of putting them together by the time I was done. Fifty-eight must have been fun. :) __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

01-21-2012, 12:40 PM	#15
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Those looks good, I would think they be lot better than those store brought meat balls

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