BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Bigdaddy4760 · Jul 28, 2019

medic2230 said: ↑

Who’s?
Click to expand...

https://www.smoking-meat.com/

FastEddy59 · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

Smoked Pig Shots: Big Cheddar and Onion

Helpful Information

Prep Time: 30 minutes

Cook Time: 90 minutes

Smoker Temp: 250°F

Meat Finish Temp: N/A

Recommended Wood: Apple

What You'll Need

1 lb of thick sliced bacon (about 10-12 slices per pound)

1 link of smoked sausage, kielbasa, etc.

8 oz cream cheese, softened

1 block of cheddar cheese, cut into ½ inch cubes

¼ onion, diced

BBQ Rub of your choice, Pit Face Spicy is great

Toothpicks

Step 1: Cut the Sausage and Bacon
I purchased a package of smoked sausage which contains (2) links. One of them I'll use and the other will get saved for later. If you cut the sausage about ½ inch thick, you can easily get 20-22 pieces.

The bacon must be thick for these to work correctly. the thin stuff is too wimpy and just doesn't hold the “cup” shape very well. You'll just end up frustrated if you try to use that stuff. I recommend getting several packages of bacon and if you find that one is too wimpy, put it back in the fridge and save it for breakfast.

The thick cut bacon needs to be cut in half. There were 11 slices in the package that I picked out and after cutting them in half, that's enough for 22 pig shots. Perfect!

When you're ready to make the cream cheese filling, unwrap the cream cheese and place it into a small mixing bowl with about 3 tablespoons Pit Face Spicy
Mix it up well.

Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.

Step 3: Cube the Cheddar Cheese
I purchased some cheddar already cubed up but you can easily purchase a block or you may already have some in the fridge and cube it yourself.

Step 4: Make the Cups
Wrap a half slice of thick bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done a couple.

Step 5: Fill with Cheddar, Cream Cheese, Onion and Rub
Place a cube of cheddar down in the cup

Pipe it almost full with the cream cheese filling.

Spoon in about a half teaspoon or more of diced onions

Sprinkle on some of rub to complete.

You can literally use any smoker or even a grill for these as long as you can set it up for indirect cooking at about 250°F. If your smoker won't cook that hot, you can maintain a lower temperature but they will take longer to finish.
Place the tray of pig shots in the smoker and let them smoke for about 1.5 hours or until the bacon has a good eating texture and the cheese is melted.

Click to expand...

Nothin’ short of Brilliant right there.

lupard · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

Smoked Pig Shots: Big Cheddar and Onion

Helpful Information

Prep Time: 30 minutes

Cook Time: 90 minutes

Smoker Temp: 250°F

Meat Finish Temp: N/A

Recommended Wood: Apple

What You'll Need

1 lb of thick sliced bacon (about 10-12 slices per pound)

1 link of smoked sausage, kielbasa, etc.

8 oz cream cheese, softened

1 block of cheddar cheese, cut into ½ inch cubes

¼ onion, diced

BBQ Rub of your choice, Pit Face Spicy is great

Toothpicks

Step 1: Cut the Sausage and Bacon
I purchased a package of smoked sausage which contains (2) links. One of them I'll use and the other will get saved for later. If you cut the sausage about ½ inch thick, you can easily get 20-22 pieces.

The bacon must be thick for these to work correctly. the thin stuff is too wimpy and just doesn't hold the “cup” shape very well. You'll just end up frustrated if you try to use that stuff. I recommend getting several packages of bacon and if you find that one is too wimpy, put it back in the fridge and save it for breakfast.

The thick cut bacon needs to be cut in half. There were 11 slices in the package that I picked out and after cutting them in half, that's enough for 22 pig shots. Perfect!

When you're ready to make the cream cheese filling, unwrap the cream cheese and place it into a small mixing bowl with about 3 tablespoons Pit Face Spicy
Mix it up well.

Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.

Step 3: Cube the Cheddar Cheese
I purchased some cheddar already cubed up but you can easily purchase a block or you may already have some in the fridge and cube it yourself.

Step 4: Make the Cups
Wrap a half slice of thick bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done a couple.

Step 5: Fill with Cheddar, Cream Cheese, Onion and Rub
Place a cube of cheddar down in the cup

Pipe it almost full with the cream cheese filling.

Spoon in about a half teaspoon or more of diced onions

Sprinkle on some of rub to complete.

You can literally use any smoker or even a grill for these as long as you can set it up for indirect cooking at about 250°F. If your smoker won't cook that hot, you can maintain a lower temperature but they will take longer to finish.
Place the tray of pig shots in the smoker and let them smoke for about 1.5 hours or until the bacon has a good eating texture and the cheese is melted.

Click to expand...

Yup....this is getting made next time I'm home.

WBF610 · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

They have been on his website for a while. You should go look at all the recipes. There is some god ones.
Click to expand...

Oh yeah. I frequently browse them.

Pandaman59 · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

They have been on his website for a while. You should go look at all the recipes. There is some god ones.
Click to expand...

What web site is that you speak of.

Bigdaddy4760 · Jul 28, 2019

Pandaman59 said: ↑

What web site is that you speak of.
Click to expand...

See post #8472

koditten · Jul 28, 2019

...and it's not porn. It is safe for work computers.

Bigdaddy4760 · Jul 28, 2019

koditten said: ↑

...and it's not porn. It is safe for work computers.
Click to expand...

You just wish it was.

medic2230 · Jul 28, 2019

koditten said: ↑

...and it's not porn. It is safe for work computers.
Click to expand...

This

koditten · Jul 28, 2019

I'm gonna regret clicking that...

Bigdaddy4760 · Jul 28, 2019

medic2230 said: ↑

This
Click to expand...

You knew I would click the link

koditten · Jul 28, 2019

Yep, just as I expected.

Le sigh.

medic2230 · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

You knew I would click the link
Click to expand...

That’s Kirk porn.

medic2230 · Jul 28, 2019

koditten said: ↑

Yep, just as I expected.

Le sigh.
Click to expand...

Bigdaddy4760 · Jul 28, 2019

Pandaman59 said: ↑

What web site is that you speak of.
Click to expand...

You get that alignment done

ALI3N_123 · Jul 28, 2019

Bigdaddy4760 · Jul 28, 2019

ALI3N_123 said: ↑

Click to expand...

Hey Eric

TacoMalo · Jul 28, 2019

A truck for the zombie apocalypse!

ALI3N_123 · Jul 28, 2019

Bigdaddy4760[OP] said: ↑

Hey Eric
Click to expand...

What’s up

Bigdaddy4760 · Jul 28, 2019

ALI3N_123 said: ↑

What’s up
Click to expand...

Just got off work, ate a bite and chilling

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