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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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Old 04-16-2013, 09:08 AM   #16
BBQ Grail
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Shouldn't it be PIG SHOTS instead of pig shots? Just wondering...

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Old 04-16-2013, 09:17 AM   #17
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Maybe we should ask Ginger...

Hang on... is there GINGER in these???
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Old 04-16-2013, 09:53 AM   #18
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Looks good to me . but of course i do i do i do love bacon
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Old 04-16-2013, 09:56 AM   #19
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Pig shots are one if my favorites. I don't do them enough though.
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Old 04-16-2013, 09:57 AM   #20
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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.
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Old 04-16-2013, 09:59 AM   #21
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Quote:
Originally Posted by Gnaws on Pigs View Post
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

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Old 04-16-2013, 10:13 AM   #22
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Every time I see these I want to eat and drink Is the bar full in the PB
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Old 04-16-2013, 10:16 AM   #23
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Quote:
Originally Posted by deguerre View Post
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.
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Old 04-16-2013, 10:20 AM   #24
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Thanks a bunch, that really was a great thread Fingerlickin' put up.

Quote:
Originally Posted by deguerre View Post
Fingerlickin' did up a good thread on these.


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

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Old 04-16-2013, 12:11 PM   #25
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I like to put a little chili sauce in the top cavity, then put brown sugar on top of that.
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Old 04-16-2013, 04:42 PM   #26
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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
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Old 04-16-2013, 06:04 PM   #27
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Those Italian jobbies sound great. I wish the pictures were still there. I'll have to give it a shot.
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Old 04-16-2013, 06:30 PM   #28
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Quote:
Originally Posted by deguerre View Post
Fingerlickin' did up a good thread on these.


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

Holy crap! Those look outstanding.
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Old 04-16-2013, 08:52 PM   #29
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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.
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Old 04-17-2013, 05:43 PM   #30
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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.
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