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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-17-2012, 10:42 AM   #46
Big George's BBQ
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YUM That is a Great Idea
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Unread 01-17-2012, 11:15 AM   #47
BigBlock
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will be trying pig shots this weekend
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Unread 02-11-2012, 07:21 PM   #48
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How did I manage to miss these??? Oh, these are definitely on my go-to list now! Thanks, 71-South!
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Unread 02-11-2012, 08:51 PM   #49
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Quote:
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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Unread 02-12-2012, 01:12 AM   #50
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Gonna be trying that!
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Unread 02-12-2012, 04:05 AM   #51
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I'm thinking of doing this, but using "kandy krisp" jalapeno slices in kieu of the sugar.
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Unread 02-12-2012, 02:49 PM   #52
FireOnTheWater
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Perhaps some pulled pork mixed in with the cream cheese?
or chorizo even?
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Unread 02-12-2012, 05:57 PM   #53
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How do you remove the casings from the store bought sausage?
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Unread 02-13-2012, 09:36 PM   #54
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definitely on the list of things to try this week.

Thanks
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Unread 11-28-2013, 07:52 PM   #55
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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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Unread 11-28-2013, 08:11 PM   #56
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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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Unread 11-28-2013, 08:21 PM   #57
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Dang those look really good, got to make some soon
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