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Lovin' me some pig shots!
Wanasmoke
Posts: 388
Love that this thread was resurrected! Really enjoyed this app....made some wings to go along side. 300-350 indirect for about an hour. Added chives and goat cheese to the cream cheese mix and would add some heat if my kids weren't the recipients 





A few in some homemade BBQ sauce for the wife







A few in some homemade BBQ sauce for the wife

LBGE in Elm Grove, WI
Comments
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Man!
Great job all around.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
I want about 5 or 6 of those pig shots right about now.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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What's at the bottom of those pig shots? Everything looks great.
Phoenix -
Solid effort. All looks tasty.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks delicious, nice work!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Yep, those look incredible.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Nice job man. I think I'll cook up a batch for the Badger game today!
I really like using the skewers for these too. They hold their shape much better that way and are way easier to work with on the Egg.
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
What is this? It looks really good
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These have football Saturday all over them. I am all in."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I am hungry now!____________________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
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Been quite a while since I made these and I'm reminding myself of some old 'lessons learned' (or perhaps ALMOST learned).
1) Thick, center cut bacon may not be the best choice for this application. It's somewhat hard to work with; doesn't always like to bend nicely without breaking, and is harder to pinch back together at the ends if you need to seal a breach.
2) Slightly closer to room temp bacon is slimy, but easier to bend and work with than bacon straight out of the fridge. The same is pretty much true for cream cheese...
3) Zip-lock bag with a hole cut in the corner = great piping bag = your friend. A silicone spatula is none of those things.
I'll try to grab a pic or two later and start a new thread to share.
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI
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