Filled pork shots?

[alblancher]

I am looking for something to bring to a party Saturday and I want to give pork shots a shot.   I'll slice some kielbasa, wrap with bacon and sprinkle a bit of rub and brown sugar on them.

I would like to fill them with a cream cheese stuffing similar to ABTS.  Question is when should I fill them?  Worried that if I fill them during prep the cream cheese will melt out or the bacon and sausage will not get crispy before the cream cheese is over cooked.   

I'm thinking I should fill them once the shots are starting to crisp up and then return to the smoker until the filling starts to get some color on it?

Any ideas?  Maybe 2 hours on the smoker before filling and an hour after filling  at 230 or so?

Thanks

 

[SmokinAl]

Can't wait to see what you come up with Al!

 

[bigeyedavid]

Sounds like a plan .You could also put your cheese in the freezer to firm it up .Dont let it freeze just get a bit harder should take longer to melt.Just an idea

 

[solaryellow]

I am looking for something to bring to a party Saturday and I want to give pork shots a shot.   I'll slice some kielbasa, wrap with bacon and sprinkle a bit of rub and brown sugar on them.

I would like to fill them with a cream cheese stuffing similar to ABTS.  Question is when should I fill them?  Worried that if I fill them during prep the cream cheese will melt out or the bacon and sausage will not get crispy before the cream cheese is over cooked.   

I'm thinking I should fill them once the shots are starting to crisp up and then return to the smoker until the filling starts to get some color on it?

Any ideas?  Maybe 2 hours on the smoker before filling and an hour after filling  at 230 or so?

Thanks

One issue you may run into filling them later is that the thinner bacon will shrink closing the "cup" a bit. I would think the best time to fill them is about an hour and a half into it Al. I have never tried putting cream cheese in them so it is entirely a guess. Also, if you are going to use a rub try using something with little or no salt unless this is homemade bacon and sausage that doesn't have much to begin with.

Don't forget the pics!

 

[Dutch]

Maybe instead of using cream cheese, use some temp cheese cut into cubes and form the sausage around the cheese. Then wrap with bacon and sprinkle with your rub and into your smoker.

 

[mdboatbum]

The smoke will "cap" the cream cheese, IE make it firmer on the outside so it won't run out or anything. ABT's run for 2 1/2 to 3 hours with no problems, so I don't see the filled pork shots causing an issue. One thing to consider, with all the fat from the sausage, bacon AND cream cheese, those are gonna be really, really rich. The beauty of the ABT is that the jalapeno sorta gets in there and cuts the richness and fatty mouth feel with the crispness and heat of the pepper. You might consider putting a jalapeno slice, or even an olive inside the cream cheese to give it a little contrast. Let us know how it turns out!

 

[alblancher]

Good plans guys.

Joel, I believe you where one of the firsts to post pork shots on the forum so I am glad you responded.   So the bacon will close up a bit?  Ok then maybe an hour to firm everything up and then fill.   My biggest concern is the seal between the bacon and the sausage.  I bought some cheap Wallmart bacon for this project.

Boykjo left some sweet Jalapeno  chunks at the house so I am going to make a filling with the jalapeno and then a simpler filling.  I'll do the prep work this afternoon and post a couple of pics,  I might even fry up some of my home cure bacon and dice it up to add to the cream cheese.

Bigeye,  that sounds like a plan using very cold filling.

Thanks guys

 

[alblancher]

Dutch,  you and Mdboatbum kind of beat me to the punch

I do have some high temp cheese in the fridge left over from SELA so I will give that a shot also,  putting those shots on the smoker already filled.

I like the idea of something with a bit of a bite to it to mellow the grease,  there again my big concern is that the bacon - sausage seal is going to be leaky and the filling will run out.  Oh well, I'll do enough of them enough different ways that I will at least learn something.  I eat my mistakes so I am planning on having pork shots for the foreseeable future!

 

[solaryellow]

Good plans guys.

Joel, I believe you where one of the firsts to post pork shots on the forum so I am glad you responded.   So the bacon will close up a bit?  Ok then maybe an hour to firm everything up and then fill.   My biggest concern is the seal between the bacon and the sausage.  I bought some cheap Wallmart bacon for this project.

Boykjo left some sweet Jalapeno  chunks at the house so I am going to make a filling with the jalapeno and then a simpler filling.  I'll do the prep work this afternoon and post a couple of pics,  I might even fry up some of my home cure bacon and dice it up to add to the cream cheese.

Bigeye,  that sounds like a plan using very cold filling.

Thanks guys

Thin bacon will constrict a bit as it cooks but you could still fill them. You just won't be able to get as much in there if you wait until the bacon is done.

That sounds really good Al. Don't forget the pics.

 

[mballi3011]

Now your cream cheese sounds really good addition to a good product Al. I can'twait to see them but adding the Jalapeno pieces that Joe was talking sounds really good to.

 

[shoneyboy]

Al, I mix a little of the pepper liquid in with the cream cheese to thin it down and make it softer and easier to work with along with seasoning it to taste too. Then I use an icing bag (seems to works better) or just roll a piping bag using wax paper (cone shaped) and cut off the tip. Fill the bag with the mixture, then fill the peppers with the mixture. A friend of mine is a cake decorator, she has shown me different tricks to make them look like flowers (if you use an icing bag) that you would see on a cake or something.....I have been trying with no luck. So, I just use a tip that kind of makes a flower design......Now as long as there’s an opening or if not you can pipe (squirt the mixture in or on top of the ABT....A little more work, but can make them look “COOL”

(my word) or “Cute”

(Wife’s word)....The next time I make some I will take some pictures and post them....  Hope this helps ShoneyBoy

 

[alblancher]

Yea, post up your art work.  I'll probably just cut the tip out of a ziplock and fill the pork shots like that,  Nothing fancy.   I am still concerned about the cheese running out of the pork shot since the bacon is just wrapped  around the outside of the disk of sausage and held with a toothpick.  Don't want to make it any thinner.  

I'll probably start putting them together this afternoon while the games are on and let everything rest in the fridge overnight.  Gonna figure about  an hour to get the smoker cleaned and up to temperature and maybe 3 hours of smoke time for the food.  These things should reheat pretty well in a low oven

 

[solaryellow]

Yea, post up your art work.  I'll probably just cut the tip out of a ziplock and fill the pork shots like that,  Nothing fancy.   I am still concerned about the cheese running out of the pork shot since the bacon is just wrapped  around the outside of the disk of sausage and held with a toothpick.  Don't want to make it any thinner.  

I'll probably start putting them together this afternoon while the games are on and let everything rest in the fridge overnight.  Gonna figure about  an hour to get the smoker cleaned and up to temperature and maybe 3 hours of smoke time for the food.  These things should reheat pretty well in a low oven

As long as you don't wrap them loosely you shouldn't have any problem with your plan Al. The bacon will tighten up around the sausage as it cooks.

 

[alblancher]

Thanks Joel

 

[boykjo]

Sound yummy.................

Joe

 

[johnnie walker]

How are the pork shots coming along? The wife and I did some in the oven yesterday. The bacon will shrink around the sausage and shouldn't leak. These things are tastey!

 

[alblancher]

Great Question Johnny Walker

Put them together last night,

I sprinkled a bit of rub and brown sugar on them and into the smoker. 

One hour later at 250 I pulled them to stuff them

It pulled a bit of grease out of the bacon so I drained them and stuffed them

Made a couple of stuffings  

Cream Cheese, granulated garlic, dried onion and sweet relish

Cream Cheese, granulated garlic, dried onion and jalapeno relish

Cream Cheese, granulated garlic, dried onion, chopped ham, crushed cracklins  I call it Pork a Palooza!

And plain, rub and brown sugar.

HeHe  I left the remain stuffings on my coffee table with a bag of chips intending to return and enjoy a snack while the games are on BUT  my sister got a hold of it and looks like I got crumbs left.  Oh well you snooze you loose I guess.  I'll just make sure I hide them when they come off the smoker in a couple of hours.

More Qview when they get closer to being done

Thanks for looking

 

[alblancher]

Second hour in Wifey tried one and her eyes kind of rolled into the back of her head.  Wow!  Think I'll let the fire burn down and keep them going another hour or so but the look great.  The Qview doesn't do them justice

 

[alblancher]

Money Qview

Getting hungry so decided to pull them   2 3/4 hrs in.

Sweet relish pork shots on top of picture

Pork a Paloosa pork shots in middle

Solaryellow's original rub and brownsugar at the bottom of the picture

Jalapeno relish pork shots

Got to admit,  they are tremendous  Thanks for looking

Al

 

[eman]

Air mail me some, them things look fantastic!!!!