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DizzyFest Cook

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smak
smak Posts: 199
in EggHead Forum
I attend/cooked at the DizzyFest this past weekend.  The DizzyPig crew run a great operation.  The family and I had a great time.  Beautiful day and lots of nice folks.

Just thought I'd share a couple photos of my cooks

Prepping Pig Shots
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Complete Pig Shots
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I probably let them run a touch long but they still came out tasty.

Scotch Eggs
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Fajita Shots
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Picture(s) of the mini apricot cakes are MIA.  Need to check on the wife's phone.

I'll hopefully be back there in the fall.

-smak
smak
Leesburg, VA
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  • cazzy
    cazzy Posts: 9,136
    edited June 2013
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    Man...way to go! Awesome job! Love the fajita shots!

    I'm sure the tasters were loving your table!
    Just a hack that makes some $hitty BBQ....
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  • U_tarded
    U_tarded Posts: 2,042
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    looks amazing.  need to put that on my bucket list of fests to attend
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  • Mud Pig
    Mud Pig Posts: 489
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    Nice work on the pig shots, I probably had four of them as I did loops around the cook area.  I left the Fest at 3:30 so I never saw who won the mini-BGE in the raffle.  Hopefully, it was someone who produced food that was as good as yours.  

    Thanks again for cooking, I may do so in November.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    edited June 2013
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    Definitely need to add Dizzyfest to the list of 'fests to attend.  Nature Boy and his staff went over the top to make sure everyone had a great time. 

    Smak, I did get one of your scotch eggs.  Yum!  As good as any I had in England.  Actually better, lol!
    The Naked Whiz
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  • Jamieoro
    Jamieoro Posts: 180
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    I'll make sure to find you at the fall dizzy fest! Nice stuff!
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  • hondabbq
    hondabbq Posts: 1,980
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    Whats in a pig shot?
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  • Mud Pig
    Mud Pig Posts: 489
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    hondabbq said:
    Whats in a pig shot?
    Heaven with a little dash of hell!!
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  • smak
    smak Posts: 199
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    @hondabbq I think I originally saw the concept from a post from R2Egg2Q.

    1) Slice discs of Kielbasa about 1/2 inch thick
    2) Wrap with half a slice of thick cut bacon.  Secure with toothpicks or skewer.  (that is what is shown in the "prepping" picture above.  This creates the "shot cup"

    3) create filling.  I went with cream cheese and DizzyDust.  For half of them I also added diced jalapenos to give some heat.

    4) stuff filling in the shot cup.  Dusted with a little more DizzyDust.
    5) I cooked at about 350* indirect until the bacon was crisp.

    This was the most I cooked at one time.  I had 80 split between 2 racks on an Adjustable Rig.  Drip pan was necessary with 40 slices of bacon rendering out at the same time :)

    The sky is the limit on what your filling contains.



    smak
    Leesburg, VA
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