This was a busy weekend with many commitments and no dinners cooked at home. The next door neighbor was cooking up a 5-gallon batch of Chili and invited the world, I decided to make a batch of pig shots for the party. I followed the general recipes found here on the forum, and the cook was a total success. With a pound of smoked sausage and 8 oz of cream cheese (mixed with cheddar and diced Jalapeno's), I was able to make 30 shots. The bacon was Hormel bought in a 24 oz package, it was really thick cut, only 18 slices in the pack - but I am not complaining.
About 90 minutes at 300 deg, took them to the party and they were gone within minutes. I had a crowd asking how I made them, and two came over to see the egg, one may be a future egger!
One challenge, the sausage was a bit fat for the length of the bacon strips, so I had to stretch it a bit to make the "glass" - will go with smaller diameter sausages for the next round. I will definitely do these again!
XLBGE, Small BGE, Homebrew and Guitars