Pig shots...

The Tradition

HR King
Apr 23, 2002
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These are fabulous. Usually made with cream cheese, I decided to make them a little different.

The base is Linguica sausage. You wrap half a strip of bacon around the sausage disk and secure it with a toothpick to form a little shooter cup. Inside, I placed a small square of Velveeta (most people use cream cheese but that that sounds gross). Then I added a little pulled pork, then some shredded cheese, then a black olive slice on top. Dusted them with Meat Church's Honey Bacon BBQ rub, and out on the smoker they went.

At 325 (a little hotter than I was shooting for) these were done in 30 minutes. And OMG... freaking awesome!
 
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binsfeldcyhawk2

HR Legend
Gold Member
Oct 13, 2006
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Trad Manor Cam


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