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Friday Night Pig Shots and Spicy Sticky Wings

Time to try some new things. First, made some pig shots, filled with cream cheese and chopped almonds, topped with brown sugar, cayenne, chili powder and some tsunami spin. These were good--here they are starting out (and used that thick cut bacon from Costco, regular bacon would not work for these).image

And then cooked:

image

Then wanted to try spicy sticky wings from necessary indulgences (Kristi's) site. I don't like fish sauce--anything that smells bad when you open a new bottle is just weird. Plus--how do you know when it goes bad? Or does it just come bad? But, I followed the recipe and used it--I could still smell it a little even after I reduced sauce way down. Next time might cut fish sauce in half and use half teriyaki. However, these did come out looking good (out of cilantro so I finished with some toasted sesame seeds) and were very good--nice little spice kick but not overpowering. image

 

Final Plate:

image

 



 

 

Comments

  • six_eggsix_egg Posts: 956
    Good looking food.

    XLBGE, LBGE 

    Texarkana, TX

  • ChubbsChubbs Posts: 6,924
    =P~
    Nice cook. A lot better than my beef franks
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • calikingcaliking Posts: 10,755
    Everything looks great. What kind of dressing did you use on the grilled romaine?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • On grilled romaine, added blue cheese crumbles and bacon when flipped on grill, and then just store bought blue dressing to finish once plated.
  • paqmanpaqman Posts: 2,776
    Pig shots, wings and grilled romaine.... Hmmm winner!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • cheech5001cheech5001 Posts: 102
    Looks like a great meal!!

    I've got to try those pig shots!
  • SmokeyPittSmokeyPitt Posts: 9,823
    Very nice!  Do not fear the fish sauce!!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Village IdiotVillage Idiot Posts: 6,958
    Agree with  SmokeyPitt.  Fish sauce adds a savoriness (umami) to just about any dish you add it to.  Everyone agrees that it smells awful out of the bottle, but you don't taste any of that in the final product.  I compare it to vanilla.  Vanilla is wonderful in desserts, but you would gag if you drank it straight.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • JamieoroJamieoro Posts: 180
    Niiice
  • milesbrown4milesbrown4 Posts: 314
     Great post - good advice on the thick cut for pigshots.  Have done them before but they didn't turn out as good. probably needed thicker bacon...
  • 4Runner4Runner Posts: 2,948
    Nice looking cook......for a tater. :)
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • R2Egg2QR2Egg2Q Posts: 1,943
    Nice looking plate!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • NecessaryIndulgNecessaryIndulg Posts: 1,290
    Everything looks great! I love the idea of adding toasted sesame seeds!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
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