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Weekend Cooking -- Pig Shots

boatbumboatbum Posts: 1,273
edited August 2012 in Appetizers

Canvassed the forum last week for recipe input - took the plunge this week and prepared Pig Shots for an appetizer.  Nothing real complex - just followed the steps outlined here.    These things are over-the-top very good - if you like sausage, bacon, and Cream cheese.    I put some fresh Jalepeno chunks in the cream cheese, topped with Brown Sugar and some homemade rub a friend gave to me.

One other note about prep.   My standard "go-to" with larger groups for an appetizer has in the past been some variant of bacon wrapped jalepeno (insert filling here).    This is so much less work assembling.    Don't let the bacon strips get warmed up much.   I used a piping bag for the filling.   If I wanted 50+ appetizer servings - this would be the route I would go.

 

 

imageimageimageimageimage
Cookin in Texas
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Comments

  • yellowdogbbqyellowdogbbq Posts: 389
    They look amazing, I'll have to give them a try.  I like ABTs but they're a pain to prep.
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  • BGEGPBGEGP Posts: 47
    Quick question from a newbie.  What does ABTs stand for?
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  • bigguy136bigguy136 Posts: 1,331
    Quick question from a newbie.  What does ABTs stand for?
    Atomic buffalo turds

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • JerkChickenJerkChicken Posts: 551
    edited August 2012
    Atomic Buffalo Teard... Not the most appealing name. We call them "bacon wrappers" in my house or the family won't eat them :D (Its basically any variation of a jalapeño wrapped in bacon)
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • MrCookingNurseMrCookingNurse Posts: 4,665
    Hmm. I did these and the prep was a disaster. I think I didn't buy thick enough bacon. Looks good!


    _______________________________________________

    XLBGE 
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  • boatbumboatbum Posts: 1,273
    MrCookingNurse said:
    Hmm. I did these and the prep was a disaster. I think I didn't buy thick enough bacon. Looks good!


    I looked for bacon that was at least medium thickness, as much lean as I could.   Easier to wrap if the bacon is chilled.   Noticed that once it started to warm, was much more difficult.  Also - height of sausage is a factor, make sure it is at least halfway up the bacon.

     

    Cookin in Texas
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  • bigguy136bigguy136 Posts: 1,331
    I use the Oscar Mayer Black label bacon at room temp. Very stretchable.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • GK59GK59 Posts: 501

    I did some kielbasa shots yesterday. Boy those are great.

    Will make  a slew of them next time around.

    Smitty's Kid's BBQ

    Bay City,MI

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  • R2Egg2QR2Egg2Q Posts: 2,127
    Those look great! Nice job. I would rate the level of work for the prep as in the middle between MOINK balls and ABTs.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • boatbumboatbum Posts: 1,273
    What are MOINK balls?
    Cookin in Texas
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  • MrCookingNurseMrCookingNurse Posts: 4,665
    boatbum said:


    MrCookingNurse said:

    Hmm. I did these and the prep was a disaster. I think I didn't buy thick enough bacon. Looks good!


    I looked for bacon that was at least medium thickness, as much lean as I could.   Easier to wrap if the bacon is chilled.   Noticed that once it started to warm, was much more difficult.  Also - height of sausage is a factor, make sure it is at least halfway up the bacon.

     


    Good deal. Thanks.


    _______________________________________________

    XLBGE 
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  • dweebs0rdweebs0r Posts: 535
    boatbum said:
    What are MOINK balls?
    I believe those are bacon wrapped meatballs.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
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  • R2Egg2QR2Egg2Q Posts: 2,127
    boatbum said:
    What are MOINK balls?

    MOINK balls are bacon wrapped beef meatballs (usually the store bought frozen kind 1/2 oz ea size) dusted with rub, cooked in a similar fashion as the pig shots except they get dipped or brushed with BBQ sauce in the last few minutes.  MOINK = "Moo" (beef meatball) + "Oink" (bacon).image

    They're definitely easier to prep than pig shots or ABTs.  I prefer the range of flavors in pig shots better but these go very well as an appetizer.  I haven't met a kid that didn't love them. 

    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • boatbumboatbum Posts: 1,273

    Thinking these will go good with football on Saturday.....

     

    Cookin in Texas
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  • boatbumboatbum Posts: 1,273

    OR as a Arkansas Razorback would yell ------

    Mooooooooooooooo   Pig Sooooieee ---- the SEC fans in the audience will get the joke -- hahahahah

     

    Cookin in Texas
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  • BOWHUNRBOWHUNR Posts: 1,487
    Those look great!  Did you do them in-direct?  What temp and about how long did they take?  

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • henapplehenapple Posts: 16,019
    Boatbum...TN this weekend...go vols!
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GriffinGriffin Posts: 8,058

    Great looking pig shots. Something I still have not got around to. So many good recipes here, so little time....

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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