Pig shots

M

MI Smoke

Full Fledged Farker
Joined
May 26, 2008
Location
Monroe, MI
When I do pigshots, the cream chesse is drying up (to my liking) before the bacon get done .
Anybody have any tips on how to prevent it?
I cook around 275 deg.
 
BBQ Grail said:
Okay, I know I've been off the forum for a while, but what the fark is a Pig Shot?
Click to expand...

http://www.bbq-brethren.com/forum/showthread.php?t=138964&highlight=pig+shots

IMG_3080.jpg
 
Use thin cut bacon for pig shots. my first batch of pig shots had the same problem, switched to thin cut bacon the next time around and they were perfect.
 
Whoa! just when I thought fatties were cutting edge...along comes pig shots. Learning new things every day! Thanks!
 
Hardluck said:
ok I need some details on how to make these! lol
Click to expand...

Core Ingredients

Kielbasa
cream cheese
thin cut bacon
brown sugar
rub
*can add other ingredients such as shredded cheese or whatever you want to try*

Cut the kielbasa into medallions and wrap in half a piece of bacon.

Skewer through the kieldbasa and bacon so it holds the shape of a shot glass.

Mix rub and cream cheese together and spoon or pipe into the meat shot glass.

Add brown sugar to the top of the pig shot

Smoke at whatever temperature you want until bacon is done to your liking.

Eat and enjoy
 
aawa said:
Core Ingredients

Kielbasa
cream cheese
thin cut bacon
brown sugar
rub
*can add other ingredients such as shredded cheese or whatever you want to try*

Cut the kielbasa into medallions and wrap in half a piece of bacon.

Skewer through the kieldbasa and bacon so it holds the shape of a shot glass.




Mix rub and cream cheese together and spoon or pipe into the meat shot glass.

Add brown sugar to the top of the pig shot

Smoke at whatever temperature you want until bacon is done to your liking.

Eat and enjoy
Click to expand...
I will do this for sure! love it already!!!
 
aawa said:
Use thin cut bacon for pig shots. my first batch of pig shots had the same problem, switched to thin cut bacon the next time around and they were perfect.
Click to expand...

The only problem I have use the thin cut bacon is, it won't stand up (or hold together) very well to allow for filling.
Maybe try and chill more before I wrap it?
 
MI Smoke said:
The only problem I have use the thin cut bacon is, it won't stand up (or hold together) very well to allow for filling.
Maybe try and chill more before I wrap it?
Click to expand...

It helps if you put it in the freezer for 30mins-1hr before making them so that they stand up. Also making them in small batches as the bacon warms up so the ends stand up.
 
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