SQWIB
Knows what a fatty is.
- Joined
- Nov 25, 2009
- Location
- Philadelphia, PA
SQWIB's “Luau Pork Shots”
During a few posts back and forth with a fellow smoker, this recipe slapped me upside my face so hard I figured I had to try it.
I had posted on a few forums my latest Pork Shots "Pork Candy" smoke. I had added "a little love" to the glaze I poured over the shots (Jack Daniels to be exact).
The poster had complimented on the results and said he wasn't much of A JD guy but had some Meyers Rum on hand, WHAM! his one little word RUM sparked an idea so quick that I was dizzy.
Anyhow that's how this came to be.
This recipe may seem a little odd to some folks, bust trust me, everything works together.
And if you think this is odd, you should take a look at SQWIB's "Canoli Abt's", talk about thinking outside the box.
List of Ingredients
Kielbasa
Bacon (Thick Slices)
Pineapples (I used canned)
Cherries
Brown Sugar
Coconut Rum
Chopped Walnuts.
Tooth picks
Food processor
Pot
Strainer
Plastic or wood spoon
Smoked for three hours on GOSM at lowest temp, no I did not worry about temperature.
Lets see how they were made...
I started by pureeing the Pineapples, canned are fine if someone tells you there's no comparison to using fresh, don't believe them, in this recipe it's perfectly fine, but if you are anal and want fresh ingredients only, Knock yourself out.
Then the next step was to strain the pineapple pure as best I could, I worked the pure around the strainer until the pineapple pulp would pull away from the sides. The pineapple was strained into a pot because the pineapple juice will be reused.
I then placed the pineapple juice over very low heat, gotta love those simmer burners, and added a cup of Parrot Bay coconut rum. This will be reduced by half then a cup of brown sugar will be added.
When I am making appetizers and pulling the recipe straight from my head I have more fun this way... no pressure!
After all we are in this not to simply eat but rather to have fun, we wouldn't go through all the hard work and experimentation if it wasn't fun now, would we? We would just pull up to a window and say I'll have the number 4!
Watch the heat as it reduces, you may want to use a diffuser, you don't want a batch of Pineapple Rum Caramel. Once it has a syrup constituency, remove from the heat.
Damn Flash!
Yeah I know I'm using my hands. Nothing was measured in this recipe because it doesn't need to be. I was just having fun with it.
Where was I, ...oh yeah, sorry I sometimes go off. As the glaze is reducing I started my slicing, dicing and mixing.
I added the brown sugar the the pineapple puree', it was about a 50/50 ratio, yeah I know these are gonna be sweet.
This looked so good I had to taste a spoonful, Yes it was good.
The cherries were cut and pits removed. These were supposed to be Marachino cherries but I neglected to tell my wife exactly what I wanted. I think the fresh cherries worked out better anyhow.
Then the walnuts were chopped.
Kielbasa was sliced.
Bacon was sliced
Then the Kielbasa was wrapped in bacon and secured with a toothpick, forming a shot glass.
Just for once I would like to get a batch of bacon that is perfect for shots.
Here's a little tip you may not know, when making these you can control the way the shot will look, to some degree anyhow.
When you wrap the kielbasa if you wrap with more of the fat of the bacon at the top, it will shrink more at the top, the fat will shrink more than the meat.
Then the shots were filled like this, small dollop of the pineapple brown sugar mix, a cherry half, more of the pineapple brown sugar mix, then topped with chopped walnuts.
Since I was experimenting I done some without the cherries, some without walnuts and some plain kielbasa with just the glaze.
I then fired up the GOSM and placed two large chunks in place.
Shots were placed on a baking sheet for the first hour, I always start off on a baking heat with shots, it keeps a lot of the goodness intact. You can also use the drippings to your glaze, but I don't. The reason being is that it gives it a bit more of a greasy flavor from the kielbasa.
After an hour or so, the shots were transferred to the grates.
At this point your glaze should be done if not already done, it should have a nice caramel looking color (amber) and have a maple syrup consistency.
After 3 hours in the smoker, they were removed to cool a bit.
After they cooled a bit, the glaze was added.
Now they are ready to be served.
I would suggest serving them at room temperature and not hot, if they are heated up the kielbasa tends to make them greasy tasting. My wife likes these straight out of the refrigerator.
Two other serving options would be to
Remove toothpicks (highly recommended)
Halve and serve (much better presentation halved)
top with shredded coconut if your guests like coconut
I hope you enjoyed reading at least half as much as I did preparing them. I liked the results so much I had to ask my son Stephen to pat me on the back.
If you make these give me a holler and let me know your results.
Here's a shot for all you TBS Obsessed folks. This is after 3 hours on the GOSM, Note the brown still in the wood, it still has a wee bit of life.
During a few posts back and forth with a fellow smoker, this recipe slapped me upside my face so hard I figured I had to try it.
I had posted on a few forums my latest Pork Shots "Pork Candy" smoke. I had added "a little love" to the glaze I poured over the shots (Jack Daniels to be exact).
The poster had complimented on the results and said he wasn't much of A JD guy but had some Meyers Rum on hand, WHAM! his one little word RUM sparked an idea so quick that I was dizzy.
Anyhow that's how this came to be.
This recipe may seem a little odd to some folks, bust trust me, everything works together.
And if you think this is odd, you should take a look at SQWIB's "Canoli Abt's", talk about thinking outside the box.
List of Ingredients
Kielbasa
Bacon (Thick Slices)
Pineapples (I used canned)
Cherries
Brown Sugar
Coconut Rum
Chopped Walnuts.
Tooth picks
Food processor
Pot
Strainer
Plastic or wood spoon
Smoked for three hours on GOSM at lowest temp, no I did not worry about temperature.
Lets see how they were made...
I started by pureeing the Pineapples, canned are fine if someone tells you there's no comparison to using fresh, don't believe them, in this recipe it's perfectly fine, but if you are anal and want fresh ingredients only, Knock yourself out.
Then the next step was to strain the pineapple pure as best I could, I worked the pure around the strainer until the pineapple pulp would pull away from the sides. The pineapple was strained into a pot because the pineapple juice will be reused.
I then placed the pineapple juice over very low heat, gotta love those simmer burners, and added a cup of Parrot Bay coconut rum. This will be reduced by half then a cup of brown sugar will be added.
When I am making appetizers and pulling the recipe straight from my head I have more fun this way... no pressure!
After all we are in this not to simply eat but rather to have fun, we wouldn't go through all the hard work and experimentation if it wasn't fun now, would we? We would just pull up to a window and say I'll have the number 4!
Watch the heat as it reduces, you may want to use a diffuser, you don't want a batch of Pineapple Rum Caramel. Once it has a syrup constituency, remove from the heat.
Damn Flash!
Yeah I know I'm using my hands. Nothing was measured in this recipe because it doesn't need to be. I was just having fun with it.
Where was I, ...oh yeah, sorry I sometimes go off. As the glaze is reducing I started my slicing, dicing and mixing.
I added the brown sugar the the pineapple puree', it was about a 50/50 ratio, yeah I know these are gonna be sweet.
This looked so good I had to taste a spoonful, Yes it was good.
The cherries were cut and pits removed. These were supposed to be Marachino cherries but I neglected to tell my wife exactly what I wanted. I think the fresh cherries worked out better anyhow.
Then the walnuts were chopped.
Kielbasa was sliced.
Bacon was sliced
Then the Kielbasa was wrapped in bacon and secured with a toothpick, forming a shot glass.
Just for once I would like to get a batch of bacon that is perfect for shots.
Here's a little tip you may not know, when making these you can control the way the shot will look, to some degree anyhow.
When you wrap the kielbasa if you wrap with more of the fat of the bacon at the top, it will shrink more at the top, the fat will shrink more than the meat.
Then the shots were filled like this, small dollop of the pineapple brown sugar mix, a cherry half, more of the pineapple brown sugar mix, then topped with chopped walnuts.
Since I was experimenting I done some without the cherries, some without walnuts and some plain kielbasa with just the glaze.
I then fired up the GOSM and placed two large chunks in place.
Shots were placed on a baking sheet for the first hour, I always start off on a baking heat with shots, it keeps a lot of the goodness intact. You can also use the drippings to your glaze, but I don't. The reason being is that it gives it a bit more of a greasy flavor from the kielbasa.
After an hour or so, the shots were transferred to the grates.
At this point your glaze should be done if not already done, it should have a nice caramel looking color (amber) and have a maple syrup consistency.
After 3 hours in the smoker, they were removed to cool a bit.
After they cooled a bit, the glaze was added.
Now they are ready to be served.
I would suggest serving them at room temperature and not hot, if they are heated up the kielbasa tends to make them greasy tasting. My wife likes these straight out of the refrigerator.
Two other serving options would be to
Remove toothpicks (highly recommended)
Halve and serve (much better presentation halved)
top with shredded coconut if your guests like coconut
I hope you enjoyed reading at least half as much as I did preparing them. I liked the results so much I had to ask my son Stephen to pat me on the back.
If you make these give me a holler and let me know your results.
Here's a shot for all you TBS Obsessed folks. This is after 3 hours on the GOSM, Note the brown still in the wood, it still has a wee bit of life.
