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    Ribeyes & Pigshots

    Posts: 80
    in EggHead Forum

    Sunday afternoon cook. 2'' thick cut ribeyes were on sale at local butcher and could not pass them up. Decided to make some pigshots for my friend who had never tried them.

    Cooked steaks indirect at 300(dome temp) until internal temp was about 110. Let rest while egg was getting up to about 750 or so. Seared for 90 seconds a side at stock grid height. Next time I'm only going about 60 seconds per side as they were more medium and i would rather have MR. I have cooked a lot of steaks on my egg but for some reason these were by far the best!

    Pigshots speak for themselves!! There were some other sides but who cares about them!!  All in all a great cook and if I could only have one last meal....I think this would be it!

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    • Posts: 6,835
      Those pig shots look amazing!  Gonna have to make them again soon.
      Steve 
      XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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    • Posts: 2,136
      Looks great! So did your friend make another dinner reservation at your place already? :)
      XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

      Bay Area, CA
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    • Posts: 80
      Yea he wants to do it again next weekend. This time he's buying the steaks!! I'm pretty sure he's buying an egg also!! His wife was like "there to expensive, there to heavy, there harder to use than our gasser...yada yada yada!! One bite....She said "Oh My God, we could probably afford one next month"!!
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    • Posts: 1,112
      Nice looking steaks. I love pigshot. I use a local sauage in mine. We like a little heat in ours.

      XLBGE, LBGE 

      Fernandina Beach, FL

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    • Posts: 16,025
      Pigshot?
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 80

      Recipe



      Ingredients:

      Nathan’s Beef Kielbasa – qty 2
      Bacon 16 oz packages – qty 2
      Cream Cheese – 8 oz
      Mexican 4-cheese blend – 1/2 cup
      Green Chiles Diced – 3 oz
      Brown Sugar – ½ cup
      Chili Powder – ½ tsp
      Cayenne Pepper – ½ tsp
      BBQ Rub - ½ tsp + a light dusting


      Preparation:

      Cut sausage down to discs about 3/8” thick.
      Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
      Soften cream cheese and mix in cheese blend and chiles
      Pipe or spoon the cream cheese blend into the shot
      Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
      Lightly sprinkle with BBQ rub

      Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.
      Recipe from @R2Eg2Q

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    • Posts: 14,414
      edited April 2013
      @henapple

      Take sausage(like kielbasa), thick bacon, cream cheese, brown sugar, fav rub

      Cut sausage link to 1/2 inch thick, wrap with bacon, making a "shot glass"

      fill cup halfway with softened cream cheese

      fill the rest of the way with brown sugar and sprinkle rub to preference.

      cook 225-250 for 2 hours. 

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    • Posts: 14,414
      Or do what MOVikingsfan said just before me.


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    • Posts: 28,817
      Eggcelsior said:
      @henapple

      Take sausage(like kielbasa), thick bacon, cream cheese, brown sugar, fav rub

      Cut sausage link to 1/2 inch thick, wrap with bacon, making a "shot glass"

      fill cup halfway with softened cream cheese

      fill the rest of the way with brown sugar and sprinkle rub to preference.

      cook 225-250 for 2 hours. 

      And just WHY am I hearing about this delicacy just now? Hot durn

      Steve 

      Caledon, ON

       

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    • Posts: 2,615
      I'm going to try the reverse sear method tonight. Pics look good!
      Boom
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    • Posts: 4,665
      I think the pig shot came around last summer. It is very very tasty! Good bit of prep work involved. But we'll worth it!


      _______________________________________________

      XLBGE 
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    • Posts: 10,490
      Great looking meal!  Steak looks about perfect to me.  Good job on selling another egg.  One of these days BGE is gonna have to start paying us commission! 

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 28,817
      MrCookingNurse said:
      I think the pig shot came around last summer. It is very very tasty! Good bit of prep work involved. But we'll worth it!
      They look like the bomb!

      Steve 

      Caledon, ON

       

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    • Posts: 5,678
      Great Cook, Pig Shots are on the list! Maybe this weekend. Thanks.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 80

      And just WHY am I hearing about this delicacy just now? Hot durn

      Another reason to post pics with all cook posts. I wasn't even going to post these as i thought everybody has tried them!! 

      They look like the bomb!
      Trust me they are!!! They taste better than they look and they look great!!

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    • Posts: 117
      The wife just ran to the store for some ingredients.  The steak looks awesome and I will be tasting pigshots tonight.
       LG. BGE  Straight up Cheese head from Little Chute, WI
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    • Posts: 28,817
      I've got everything I need at home. And I'm gonna take my camera in and get it fixed

      Steve 

      Caledon, ON

       

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    • Posts: 80
      One thing to remember when making these, Is to not overfill them with the cream cheese(it's hard not to cuz it's oh so good!!). If you fill them to the very top the cream cheese expands and most of your filling falls onto the grid.
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    • Posts: 1,705
      Put the softened cream cheese filling in a Zip Lock bag, cut off one corner and pipe it into the porcine shot glass!
      LBGE
      Go Dawgs! - Marietta, GA
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    • Posts: 10,135


      And just WHY am I hearing about this delicacy just now? Hot durn

      LS, I suspect you were hibernating through the Canadian winter.

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 117
      Put the softened cream cheese filling in a Zip Lock bag, cut off one corner and pipe it into the porcine shot glass!

      Just what I was thinking.  I do the same for deviled eggs
       LG. BGE  Straight up Cheese head from Little Chute, WI
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    • Posts: 6,416
      Moving pig shots up on my to do list!!
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    • Posts: 1,277

      Check out R2egg2Q's original post last July.

      http://eggheadforum.com/discussion/1141456/pig-shots/p1

      Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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    • Posts: 1,316
      Pig shots are always a crowd favorite, make them for a party and it becomes a conversation piece.

      "Hold my beer and watch this S##T!"

      LARGE BGE DALLAS TX.

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    • Posts: 8,173
      MOvikingsfan said:
      His wife was like "there to expensive, there to heavy, there harder to use than our gasser...yada yada yada!! One bite....She said "Oh My God, we could probably afford one next month"!!
      That's what I would call "Whine with a Pig Shot Chaser".
      Flint, Michigan
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    • Posts: 7,503
      Got to do the pig shots soon. Also want to do some Scotish Eggs as well...

      Steaks look great!
      MSV Chill Spot
      Chester County, PA

      http://egginwithedward.blogspot.com/

      http://edwardhardingphotography.zenfolio.com/
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    • Posts: 2,136
      billyray said:

      Check out R2egg2Q's original post last July.

      http://eggheadforum.com/discussion/1141456/pig-shots/p1


      When I posted that recipe, Nathan's kielbasa was sold in a 16 oz package. They've since reduced the package to I believe 13 oz so you might need an extra kielbasa to use up your bacon. Or if you use thick bacon (and get fewer slices per package), it would probably work out fine.
      XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

      Bay Area, CA
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    • Posts: 701
      Good googly moogly. Those look incredible. Thank you @movikingsfan for sharing.

      XL BGE; Schertz TX by way of Stow OH. #egghead4life
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