Easy Pig Shot recipe

JohnInCarolina

http://www.youtube.com/watch?v=9DnISueRpsY

Not that they're hard to make in the first place.  I'm thinking about making a batch of these for a small party some neighborhood friends are throwing for the Super Bowl on Sunday.  I haven't actually made them before, so I was doing some searching to remind myself of the recipe.  YouTube suggested this video to me, for some reason.  I found it oddly mesmerizing.  

lousubcap

Not sure how many times you plan to review this video during the prep and cook but the bottom of the sausage can get a bit over cooked.  And for sure the thick bacon to ensure the shot glass keeps its form.  FWIW-

hoosier_egger

JohnInCarolina

lousubcap said:

Not sure how many times you plan to review this video during the prep and cook but the bottom of the sausage can get a bit over cooked.  And for sure the thick bacon to ensure the shot glass keeps its form.  FWIW-

Thanks for the tip, Frank

There does seem to be some variation in the temps people use to smoke these at.  She's using 250F I think, whereas others are going as high as 350, obviously requiring less time.  

I'm not sure I can really imagine there being a huge difference in outcome for the final product, but would be happy to hear what others have experienced if anyone has played around with different temps at all.  

lkapigian

Nice .Hams ….pull out…..soften , not sure if I caught the rest of it 

Legume

I can’t figure out how to make the cheese blend, she didn’t cover that part well.

lousubcap

I cook 'em at around 350*F cuz I usually make them along with ABT's.  350 gets the pig shots done in around 45 mins+/- but its all about bacon rendering.  

JohnInCarolina

Legume said:

I can’t figure out how to make the cheese blend, she didn’t cover that part well.

I noticed that.  She seemed to be much more skilled handling the sausage.

Legume

But she chose sausage with cheese in it to cook sliced on its end, I am sure some of that dribbles out toward the end of the cook.  She may handle it well, but I’m not sure she gives much thought to sausage selection.  Maybe that’s all she had available d/t supply chain or sausage hoarding, so you know, any sausage in a storm?

6baluts

Though she is much better to look at. Postal Barbecue posted a "pig shots" youtube not long ago where he (Jabin) goes into constuct and filling much better than her video.

https://youtu.be/BvClvtLOZRQ

Battleborn

I came across her Instagram page awhile back. Mostly basic BBQ recipes that I used to see on Facebook, when I still had it. 

JohnInCarolina

@6baluts - thanks - I've seen some of Jabin's videos before and found them all really clear and helpful.  

6baluts

@JohnInCarolina I also find his videos easy to understand and helpful. Never tried any of his rubs...but I have used some of "Payne County Rust" offerings on pig shots and they were jake.

caliking

I'll be watching this video a couple, or thirty, times if anyone needs me...

The Cen-Tex Smoker

ah Texas girls lol

gonepostal

I haven't watched the video yet but have already decided that I like it! 

CTMike

I didn’t see any pig shots in that video

Photo Egg

Truly inspiring!

JohnInCarolina

I will say that the video is actually pretty helpful and clear, IF you can pay attention to what she’s doing.   But that’s a big IF.  

I suspect she knows what she’s doing and there’s a reason she has 200k plus subscribers.

Battleborn

JohnInCarolina said:

I will say that the video is actually pretty helpful and clear, IF you can pay attention to what she’s doing.   But that’s a big IF.  

I suspect she knows what she’s doing and there’s a reason she has 200k plus subscribers.

Like I said, I saw her Instagram page(s). I don’t think the 200k + follow for the recipes. 

saluki2007

JohnInCarolina said:

I will say that the video is actually pretty helpful and clear, IF you can pay attention to what she’s doing.   But that’s a big IF FF.  

I suspect she knows what she’s doing and there’s a reason she has 200k plus subscribers.

Fixed that for you

JohnInCarolina

Battleborn said:

JohnInCarolina said:

I will say that the video is actually pretty helpful and clear, IF you can pay attention to what she’s doing.   But that’s a big IF.  

I suspect she knows what she’s doing and there’s a reason she has 200k plus subscribers.

Like I said, I saw her Instagram page(s). I don’t think the 200k + follow for the recipes. 

Good Lord she has close to 800k followers on Instagram, lol. What a time to be alive.

Botch

JohnInCarolina said:

I will say that the video is actually pretty helpful and clear, IF you can pay attention to what she’s doing.   But that’s a big IF.  

I suspect she knows what she’s doing and there’s a reason she has 200k plus subscribers.

Three years ago a coworker suggested I look into Audis, to replace my beloved old Saab, and I ran across "Sarah-n-Tuned"'s channel on EweTube.  She's discovered the same formula.  AF veteran, 6'1", cute as hell, lots of "innuendo", but knows what she's doing vis-a-vis car repair/mods (her new-model reviews aren't as interesting).   

RyanStl

That was a good video and learned something.  Soak the toothpicks; I've never done that.  However, there were two things distracting me the entire time I was watching the video.

I'll have to try this, as when I make ATM's only a few people eat because of the whole/half pepper.  This minimizes the pepper.

bubbajack

I will put a big shrimp under the cheese....not bad.

HogFather

There's something about a cute girl with beautiful eyes and a smile. Not to mention that southern draw....

Don't tell Petunia

JohnInCarolina

yep

lousubcap

@JohnInCarolina Way to bring it home!  Those look great.  Party favourite I'm sure.  

JohnInCarolina

lousubcap said:

@JohnInCarolina Way to bring it home!  Those look great.  Party favourite I'm sure.  

All I know is there aren’t any left!

lousubcap

I'm sure your focus on the opening video to nail the recipe didn't hurt your eyesight either.     
Results with those-never a doubt.  

JohnInCarolina

lousubcap said:

Not sure how many times you plan to review this video during the prep and cook but the bottom of the sausage can get a bit over cooked.  And for sure the thick bacon to ensure the shot glass keeps its form.  FWIW-

A couple of comments here based on Cap's remarks that could be helpful to folks going forward.

I smoked these at 300F, and put them in a pan for the first hour.  That seemed to prevent the bottom of the sausage from over-cooking.  It also precluded any need to soak the toothpicks.  After the first hour I moved them right to the grate (still indirect) and that allowed everything to firm up nicely.  They took about 90 minutes total.   

For stuffing I did two versions.  One was crushed pineapple, cream cheese, and brown sugar, with some Honey Hog mixed in.  The other was green chiles, cheddar cheese, and the AlbuKirky green chili rub.  Both were great, but the pineapple one was the crowd favorite.