We are having lots of fun trying recipes from ‘SmokingBacon & Hog Cookbook’. It also helps that we have some of the best ever ‘Maple
Smoked Pork Belly’, made from this books recipe collection. This bacon that
would make anything taste fantastic. The recipe we are trying today is called ‘Pig
Shots’. This is an appetizer comprising of sausage, cream cheese wrapped in
bacon and smoked. These are bite size shots of fun. As of any recipe, we will be
using the cookbooks recipe as a guideline and throwing in Mad Meat Genius
twists. Let’ fire up the smoker.
Pig Shots
1 lb bulk sausage (We used garlic sausage)
1 lb thick cut bacon (slice slices in half)
8 oz cream cheese at room temperature ( We used whipped
jalapeno flavored cream cheese)
! cup brown sugar
Bbq sauce
A little sausage ball (approx. 1-2 oz.) is wrapped with the
half slice of bacon. Flatten the sausage ball and secure this with a toothpick
skewering the base. The next layer is cream cheese. I suppose a piping bag
would work but I just spooned a tablespoon and smeared it with my clean
fingers. Top this with a heaping teaspoon of brown sugar. Finally top this with
a little dollop of bbq sauce Place all in a disposable aluminum pan. . They are
ready for the smoker.
The smoker was set to 275 degrees. The cooking
time was 90 minutes. You will know when they are done when the bacon is crisp
and golden. Remove and try to let them rest for 15 minutes. I know that may be
impossible because they smell and look awesome.
Several of our Pig Shots opened up in the smoker because we
did not do the best job in securing them with the toothpick. That was not a
problem because I devoured them as a perk of being the cook. This is a decadent
fun treat for the senses. I like the twist of the jalapeno cream cheese because
it left a little tease of wonderful jalapeno heat. The bbq sauce and brown
sugar gives this savory treat a sweet component that is a complement to the
richness of this combination. These appetizers would be a hit at any gathering.
Oh yeah!
3 comments:
OMG! If I made those they would never hit a plate. I call that smoker to mouth cooking.
Love the name! And I'm sure I'd make a "pig" out of myself on those!
Greg, I had to use restraint plating the pig shots. They are so very tempting and yummy.
Zoomie, What the heck, go ahead and make a 'pig' out of yourself once in a while. Enjoy!!!!
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