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Ribeyes & Pigshots

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MOvikingsfan
MOvikingsfan 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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Comments

  • YEMTrey
    YEMTrey Posts: 6,829
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    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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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    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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  • MOvikingsfan
    MOvikingsfan Posts: 80
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    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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  • six_egg
    six_egg Posts: 1,110
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    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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  • henapple
    henapple Posts: 16,025
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    Pigshot?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MOvikingsfan
    MOvikingsfan Posts: 80
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    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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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited April 2013
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    @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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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Or do what MOVikingsfan said just before me.


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  • Little Steven
    Little Steven Posts: 28,817
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    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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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    I'm going to try the reverse sear method tonight. Pics look good!
    Boom
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    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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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    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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  • Little Steven
    Little Steven Posts: 28,817
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    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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  • JRWhitee
    JRWhitee Posts: 5,678
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    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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  • MOvikingsfan
    MOvikingsfan Posts: 80
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    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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  • jjmills
    jjmills Posts: 117
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    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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  • Little Steven
    Little Steven Posts: 28,817
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    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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  • MOvikingsfan
    MOvikingsfan Posts: 80
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    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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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    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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  • Foghorn
    Foghorn Posts: 9,834
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    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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  • jjmills
    jjmills Posts: 117
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    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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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Moving pig shots up on my to do list!!
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  • billyray
    billyray Posts: 1,275
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    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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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    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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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    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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  • hapster
    hapster Posts: 7,503
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    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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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    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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  • GQuiz
    GQuiz Posts: 701
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    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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