Pork Shots?!?! Haven't Seen These Ever - Page 2

BBQ Grail · 04-16-2013, 09:08 AM

Shouldn't it be PIG SHOTS instead of pig shots? Just wondering...

SmokinAussie · 04-16-2013, 09:17 AM

Maybe we should ask Ginger...

Hang on... is there GINGER in these???

popeye · 04-16-2013, 09:53 AM

Looks good to me . but of course i do i do i do love bacon

nucornhusker · 04-16-2013, 09:56 AM

Pig shots are one if my favorites. I don't do them enough though.

hcj3rd · 04-16-2013, 09:57 AM

I renamed mine crack cause they are addicting and when I make them with cream cheese on top I call them crack head. I love them.

deguerre · 04-16-2013, 09:59 AM

Quote:

Originally Posted by Gnaws on Pigs

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/sh...ight=pig+shots

Big George's BBQ · 04-16-2013, 10:13 AM

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

Bob in St. Louis · 04-16-2013, 10:16 AM

Quote:

Originally Posted by deguerre

Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/sh...ight=pig+shots

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.

dwfisk · 04-16-2013, 10:20 AM

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

Quote:

Originally Posted by deguerre

Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/sh...ight=pig+shots

polishdon · 04-16-2013, 12:11 PM

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

Pyle's BBQ · 04-16-2013, 04:42 PM

Here is the original post from SQWIB.

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

and another from 71-South.

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

fingerlickin' · 04-16-2013, 06:04 PM

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

oifmarine2003 · 04-16-2013, 06:30 PM

Quote:

Originally Posted by deguerre

Fingerlickin' did up a good thread on these.

http://www.bbq-brethren.com/forum/sh...ight=pig+shots

Holy crap! Those look outstanding.

mwmac · 04-16-2013, 08:52 PM

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 · 04-17-2013, 05:43 PM

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.

04-16-2013, 09:08 AM	#16
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Shouldn't it be PIG SHOTS instead of pig shots? Just wondering... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

04-16-2013, 09:17 AM	#17
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Maybe we should ask Ginger... Hang on... is there GINGER in these??? __________________ A butterflies wings. About to bring down everything...

04-16-2013, 09:56 AM	#19
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Pig shots are one if my favorites. I don't do them enough though. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

04-16-2013, 09:57 AM	#20
hcj3rd On the road to being a farker Join Date: 10-13-09 Location: Alvin, Texas	I renamed mine crack cause they are addicting and when I make them with cream cheese on top I call them crack head. I love them. __________________ Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer

04-16-2013, 10:13 AM	#22
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Every time I see these I want to eat and drink Is the bar full in the PB __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-16-2013, 09:53 AM	#18
popeye is one Smokin' Farker Join Date: 01-08-13 Location: michigan	Looks good to me . but of course i do i do i do love bacon

04-16-2013, 12:11 PM	#25
polishdon Full Fledged Farker Join Date: 10-07-09 Location: Lake View, NY	I like to put a little chili sauce in the top cavity, then put brown sugar on top of that. __________________ Humphrey's Battle Box;WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker

04-16-2013, 04:42 PM	#26
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Here is the original post from SQWIB. http://www.bbq-brethren.com/forum/sh...d.php?t=123537 and another from 71-South. http://www.bbq-brethren.com/forum/sh...d.php?t=124220 __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

04-16-2013, 06:04 PM	#27
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Those Italian jobbies sound great. I wish the pictures were still there. I'll have to give it a shot. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

04-16-2013, 08:52 PM	#29
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	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. __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA
	1 members found this post helpful.

04-17-2013, 05:43 PM	#30
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	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. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.