I've been waiting to try Solaryellow's Pork Shots for a while and finally got around to trying my hand at them. Figured it was a good time to cook some baby back ribs at the same time.
Here's the process. I started with Johnsonville Hot Links, and as per Solar's directions, cut them in to 1/2 inch chunks, wrapped them in about 1/3 strip of bacon leaving the "cup" on top for the filling. For the filling, I mixed up some brown sugar, a little garlic powder and a small amount of cayenne pepper.
Then they went in to my brother's Weber Genesis outfitted with a small aluminum pan with some wild cherry and sugar maple chips for about 1 to 1.5 hours of smoke. The baby backs went on at the same time. This was photo was taken shortly before we took them off.
The pork shots were an awesome appetizer. The lady-folk thought they were a little spicy (because we used the hot links to start) but my brother and I found them to be the perfect mix of spicy, smokey, salty and sweet. My compliments again to Solaryellow for introducing me to this excellent treat. (I've since used Johnsonville smoked brats in the recipe to much success and accolades too and a little less spicy).
After the shots came off, we through on some chicken quarters to get some smoke flavor in them. Those were finised on higher heat to crisp up the skin.
As for the Ribs. I applied a basic BBQ rub that I've used before (1/2 cup chili powder, 1/4 cup brown sugar, 1/4 cup kosher salt, 2 Tbs black pepper, 2 Tsp Cayenne). They were smoked for about 2.5 hours as approximately 250-270*, foiled for 2 hours with some apple juice, and finished on the grill at around 300* with some BBQ sauce for about 30-45 minutes. They came out great and were thoroughly enjoyed by my nieces.
MMM MMM Uncle Mike. You are the best cook!
Thanks for looking.
-Mike
Here's the process. I started with Johnsonville Hot Links, and as per Solar's directions, cut them in to 1/2 inch chunks, wrapped them in about 1/3 strip of bacon leaving the "cup" on top for the filling. For the filling, I mixed up some brown sugar, a little garlic powder and a small amount of cayenne pepper.
Then they went in to my brother's Weber Genesis outfitted with a small aluminum pan with some wild cherry and sugar maple chips for about 1 to 1.5 hours of smoke. The baby backs went on at the same time. This was photo was taken shortly before we took them off.
The pork shots were an awesome appetizer. The lady-folk thought they were a little spicy (because we used the hot links to start) but my brother and I found them to be the perfect mix of spicy, smokey, salty and sweet. My compliments again to Solaryellow for introducing me to this excellent treat. (I've since used Johnsonville smoked brats in the recipe to much success and accolades too and a little less spicy).
After the shots came off, we through on some chicken quarters to get some smoke flavor in them. Those were finised on higher heat to crisp up the skin.
As for the Ribs. I applied a basic BBQ rub that I've used before (1/2 cup chili powder, 1/4 cup brown sugar, 1/4 cup kosher salt, 2 Tbs black pepper, 2 Tsp Cayenne). They were smoked for about 2.5 hours as approximately 250-270*, foiled for 2 hours with some apple juice, and finished on the grill at around 300* with some BBQ sauce for about 30-45 minutes. They came out great and were thoroughly enjoyed by my nieces.
MMM MMM Uncle Mike. You are the best cook!
Thanks for looking.
-Mike
