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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?


  • 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 - Oxford, MS

    LBGE December 2012
  • EggcelsiorEggcelsior Posts: 9,604
    Holy pork! Can someone say super bowl apps!

  • R2Egg2QR2Egg2Q Posts: 1,610
    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: 11,713
    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, 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
    Go Dawgs! - Marietta, GA
  • Solson005Solson005 Posts: 1,872
    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. 

    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. 
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