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Filled pork shots? - Page 2

post #21 of 60

drool.gifLooks GREAT !!!!!

post #22 of 60

Hey this looks cool.  I am going to make some for apps for New Years eve at my house.  


Didnt have cream cheese and am nooooot going back to the store again, so am wrapping kielbasa in bacon, hitting it with some rub, tossing a slice of jalapeno on top then into the  smoker when the ribeye roasts come out.     After about two hours or so I will baste/drizzle with the leftover ham glaze and then let it roll for another half hour or so.  Willpost qpron soon.

post #23 of 60

sounds so good that when I was out getting some Ranch dressing for wife to have with the smoked wings I picked up items to make some, since I still have smoke left when I get the wings off.

post #24 of 60

Those look awesome Al thumb1.gif

post #25 of 60

looks great !!!!!!!! i made some today with just rub and brown sugar in them turn out great.

next time i'm trying it your way icon14.gif

post #26 of 60

They look great Al!

post #27 of 60
Thread Starter 

Didn't last long at the party!

post #28 of 60

them Looks-Great.gif. I made some tonight and they was a total flop. i tried cooking them in a foil pan and that was a huge mistake they went for a grease bath swim. I tried to salvage them by draining on paper towels and back in smoker wrong they just ended up over done. I've had quite a bit to drink so that didn't help ether. ooh well 



Happy New Year


post #29 of 60

Those had to be delicious Al. thanks for sharing the Q-view

post #30 of 60

My God Al those look delicious! I can see why they didn't last long!

post #31 of 60
Thread Starter 

Thanks guys,


Its amazing how things just flow on this forum.  Joel had a good idea, and a couple of people tweak it, before you know you get some serious good food!


The mild ones went pretty fast, the pork a palooza shots where rich and the jalapeno relish pork shots have a bite to them.  It's important to cook a while to draw and drain the grease before filling.  The bacon sealed pretty tight so the cheese didn't leak out and I would cook them in the 260 range to crisp the bacon, especially after filling


Make extra filling to use as a chip dip.  I'm willing to bet that anything you put in an ABT can go in a pork shot.


Thanks again for the kind words

Edited by alblancher - 1/1/12 at 7:19am
post #32 of 60

Al they look like piece of art wow must taste great .

post #33 of 60

mine went pretty well,  I put it all together and smoked at 240. got some jalapeno cheese and some pepperoni cut it in to 1/4 cubes to mix with the cream cheese.  I only did about a dozen for trial. sorry no Pict's they all disappeared. the cream cheese didn't run out. would have liked the bacon to be a bit crisper. will look for some thin cut next time maybe.

post #34 of 60
Originally Posted by Pineywoods View Post

Those look awesome Al thumb1.gif

Freekin A.................icon14.gif



post #35 of 60

Al, those look fantastic! The jalepeno relish ones soumd Mmmmm good! biggrin.gif

post #36 of 60

Will have to add some cream cheese next time I make these! I have a batch ready to go to a work party tomorrow with Jeff's rub and brown sugar. I have a feeling these things will have their own category soon, right next to the ABT's!

post #37 of 60

I knew there was a reason I joined this site. Those look awsome and I must try them myself soon.

post #38 of 60

Those look awesome Alblancher! I have done these with the brown sugar and pepper mixture, but I dont know why I didnt think of filling them with cream cheese. Thanks for the great idea!

post #39 of 60

Those looks awesome Al. Great variations. I think I might try some creme fromage and jalapeno next time.

post #40 of 60


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