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Pig Shots - first try

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
Rochester, NY


  • ScottborasjrScottborasjr Posts: 3,494
    Looks good to me!! Haven't tried this yet as the kids just finished soccer/flag football season this weekend.  Hopefully be able to get my normal egging clan together a little more now that time of year is over.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • JebpotJebpot Posts: 374
    Good looking cool. Made the a few times always a hit and gone fast.

    XL and Small

    Chattanooga, TN

  • GriffinGriffin Posts: 7,672

    Looks great. Still on my to-do list. Ned to get around to it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    They look good, always a hit! Nice job
    Go Dawgs! - Marietta, GA
  • six_eggsix_egg Posts: 964
    edited October 2013
    Looks great. The prep is a bit of a challenge the first time around. I myself put frank's hot sauce in the cream cheese and diced pepper mix. I also sprinkle dizzy dust on the sauage after wrapped and then add cheese mixture and then do the brown sugar mixture to finish.


    Texarkana, TX

  • GrillmagicGrillmagic Posts: 1,546
    Nice looking pork shots, I would say you nailed them. I use Echrich smoked saugage and it's the perfect size for using half a piece of thick cut bacon.
    Dimondale, Michigan XL BGE
  • CookinbobCookinbob Posts: 1,690
    Thanks for all the suggestions.  I will definitely add more heat to the filling next time, and look for smaller sausage - probably link rather than the larger kielbasa type.  I also need to get a good frosting bag - the tool and tip I used were a bit of a challenge, and the pepper chunks got lodged in the hole a couple of times
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • R2Egg2QR2Egg2Q Posts: 1,961
    Looks good. I've switched from a bag/tip to using just a zip-loc bag with enough of a corner cut off to allow the diced peppers to squeeze through.
    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
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