Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pig shots help

I made some pig shots awhile back to bring to a party and everyone liked the way they tasted but I wasn't happy.  The bacon never got crispy.  I can't remember if I did them indirect or raised direct.  I have looked at several recipes and have found varying recommendations for cooking them direct, indirect, or raised direct and varying times and temps.  Which cooking method will get me crispy bacon?
·

Comments

  • I don't know if you saw this thread from a while back, but this is how @R2Egg2Q did them Recipe.  Those sound and look great, I've never heard of them until now. 
    Hunter - LBGE

    Oxford, MS
    ·
  • EggcelsiorEggcelsior Posts: 11,414
    Holy pork! Can someone say super bowl apps!

    Booyah!
    ·
  • R2Egg2QR2Egg2Q Posts: 1,652
    I've only cooked the indirect so far and haven't had any problem getting the bacon pretty crisp. I think the thickness of the bacon impacts the cooking time and crispness. I've found very thin bacon crisps up quickly but doesn't hold the shot form well. I typically look for 16 oz packs of bacon that only have 13-14 slices and look for packs with slices with pretty uniform thickness. I find that the slices most often have a leaner side and a fattier side. When wrapping the sausage disc I put the fattier side up as I think the part against the disc cooks a little slower and I want that fattier part to cook & crisp more. If you put the lean side up it can get a little dark. Here's some I did that way and I felt it cooked & looked a little better the other way:
    Photobucket Pictures, Images and Photos
    I would imagine the brown sugar and the sugar in the rub I use also help with the crisping of the bacon. Try to keep some space between the shots as well.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
    ·
  • nolaeggheadnolaegghead Posts: 14,919
    damn, that IS the very definition of food porn, @R2Egg2Q ; brown chicken brown cow!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • I always do them indirect @ 275 dome for about an hour or more
    LBGE
    Go Dawgs! - Marietta, GA
    ·
  • thanks for the hlep guys
    ·
  • Solson005Solson005 Posts: 1,907
    Thick bacon is the way to go! I was going to tell you my method but when I clicked on the  @R2Egg2Q recipe post, I had it bookmarked and realized that is where I got it from. Last time I did them I threw a poblano on the grill as it was heating up, then chopped it up and added it to the cream cheese mixture. Here are some Pig Shots, MOINK Balls, and ABTs. Perfect game day food. 

    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
    ·
Sign In or Register to comment.