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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-17-2012, 10:42 AM   #46
Big George's BBQ
somebody shut me the fark up.

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YUM That is a Great Idea
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Old 01-17-2012, 11:15 AM   #47
is one Smokin' Farker
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will be trying pig shots this weekend
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Old 02-11-2012, 07:21 PM   #48
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Join Date: 11-13-11
Location: york, pa

How did I manage to miss these??? Oh, these are definitely on my go-to list now! Thanks, 71-South!
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
Just a little pyro at heart! Who's got the hot dogs?
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Old 02-11-2012, 08:51 PM   #49
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Join Date: 12-19-11
Location: Commonwealth of Virginia

Originally Posted by 71-South View Post
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.

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

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

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

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

Ready to pull after two hours...

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

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.
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Old 02-12-2012, 01:12 AM   #50
is Blowin Smoke!
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Join Date: 07-02-07
Location: Richmond, VA

Gonna be trying that!

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
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Old 02-12-2012, 04:05 AM   #51
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Join Date: 07-11-10
Location: Houston, Texas

I'm thinking of doing this, but using "kandy krisp" jalapeno slices in kieu of the sugar.
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Old 02-12-2012, 02:49 PM   #52
Got rid of the matchlight.
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Join Date: 01-18-12
Location: Bolingbrook, IL

Perhaps some pulled pork mixed in with the cream cheese?
or chorizo even?
If I'm cooking you're doing the dishes!
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Old 02-12-2012, 05:57 PM   #53
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Join Date: 08-30-10
Location: Rockwall, TX

How do you remove the casings from the store bought sausage?
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
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Old 02-13-2012, 09:36 PM   #54
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Join Date: 02-03-12
Location: Chicago (Western Burbs)

definitely on the list of things to try this week.

Backwoods Fatboy Smoker
CyberQ Wifi
Weber 22" Kettle
Firemagic gas grill
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Old 11-28-2013, 07:52 PM   #55
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Join Date: 11-05-13
Location: Backyard, MO

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.
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Old 11-28-2013, 08:11 PM   #56
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Join Date: 01-08-13
Location: michigan

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
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Old 11-28-2013, 08:21 PM   #57
Diesel Dave
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Join Date: 08-23-13
Location: In the woods in FEMA Region V

Dang those look really good, got to make some soon
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Pig Shots, Pork Shots

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