I was thinking about something like this but I didn't have the correct cream sauce. Thank you for the final detail. As it is Sunday, I will be using Colby and white cheddar cheese. I will have guests over this evening for dinner. We are carnivores that also love potatoes. Smoked potatoes. Wrap with bacon and a pat of butter in foil. When potatoes are soft enough, open them and add another pat of butter, cream of your choice, mince it all in with dull table knife and leave foil open. Continue to smoke until done. Of course you can put chucked ham or bacon on the top. Naturally, this is done at 250F and use the fruit wood of your choice. Everyone goes crazy when I use 2 parts pecan to 1part apricot. Mikel
So glad my tablet just recommended this video to me,I have everything already in the fridge too,left over that I was gonna throw away,thanks I'll let u know how it comes out
Wow, I am (for sure) gonna make these when it gets cooler. It is so hot in Houston, Texas, this summer. But, it's raining some now, and I can finally get out and do yard work again. Honestly, it was heat-stroke weather this summer, so no one went outside. I even paid people to do my yard, and they had a three week backlong.
I scrolled down before I sent the same reply as you!! Well done. Also, Heinz 57 and Philadelphia Crème Cheese from my great state of Brookhaven, Pennsylvania!! CHEERS 🍻
I think I'd leave the filling out and smoke them part way empty, before filling them to finish. To allow the bacon fat to render out more, to avoid the dreaded rubbery bacon bite 😬 The cheese only has to melt, that wouldn't take too long.
Roel ik heb een vraag welke rookworst zou jij gebruiken als je ze niet van eigen varkens hebt? Gewoon vd Keurslagerij uit Eerbeek of die vette vd Hema? Keep on grilling mate. 🤟🤟
Those didn't look smoked or even all the way done. Do them at 350 degrees and the bacon will actually end up like cooked bacon. I have no idea what this guy is thinking spending all that time making way too much sauce to put on half cooked food? Maybe its supposed to be satire.
Oh yeah baby. I’m making this for Super Bowl Sunday
The name, Pig Shots, is the perfect name for these!
I was thinking about something like this but I didn't have the correct cream sauce. Thank you for the final detail. As it is Sunday, I will be using Colby and white cheddar cheese. I will have guests over this evening for dinner. We are carnivores that also love potatoes.
Smoked potatoes. Wrap with bacon and a pat of butter in foil. When potatoes are soft enough, open them and add another pat of butter, cream of your choice, mince it all in with dull table knife and leave foil open. Continue to smoke until done. Of course you can put chucked ham or bacon on the top.
Naturally, this is done at 250F and use the fruit wood of your choice. Everyone goes crazy when I use 2 parts pecan to 1part apricot.
Mikel
So glad my tablet just recommended this video to me,I have everything already in the fridge too,left over that I was gonna throw away,thanks I'll let u know how it comes out
Wow, I am (for sure) gonna make these when it gets cooler. It is so hot in Houston, Texas, this summer. But, it's raining some now, and I can finally get out and do yard work again.
Honestly, it was heat-stroke weather this summer, so no one went outside. I even paid people to do my yard, and they had a three week backlong.
🤣🤣🤣 glad your weather is improving
I made these today for the football games and other things but the pig shots were a big hit
Nice eindelijk wat snacks❤
Ohhh yeah.Nice. Well done. Going to have to do this..
Who cut the cheese? Who slapped the bacon? You did you bad boy. Nicely done.
😂🫢 lol
😮 dam Dan
Definitely making these
Awesome
Can’t believe your not over a million
Thanks
In the words of lil John
shots, shots, shots, shots shots, SHOT
Einfach nur herrlich 👌 🤤
Danke
I'm gonna make sure I slap my bacon 🥓 😅lol love the video,where can i buy that smoker
Where you get that golden pig behind you love to get one the one you used for cutting the sausage
Bacon wrapped sausage and cheese smokey's! :D
The way you're shaking that ketchup bottle. It's a workout and that's what she says..😂😂😂😂😂
🤣🤣🤣
On the ketchup bottle theres raised 57 numbers. hold it upside down and smack the 57. wala
I scrolled down before I sent the same reply as you!! Well done. Also, Heinz 57 and Philadelphia Crème Cheese from my great state of Brookhaven, Pennsylvania!! CHEERS 🍻
I think I'd leave the filling out and smoke them part way empty, before filling them to finish. To allow the bacon fat to render out more, to avoid the dreaded rubbery bacon bite 😬 The cheese only has to melt, that wouldn't take too long.
Nice.
Roel ik heb een vraag welke rookworst zou jij gebruiken als je ze niet van eigen varkens hebt? Gewoon vd Keurslagerij uit Eerbeek of die vette vd Hema? Keep on grilling mate. 🤟🤟
De keurslager heeft voor mij de rookworst gemaakt. Hij heeft ook heerlijke varkens van dijk43.
Heerlijk 🤩👌
Bedankt voor de info Roel. Binnenkort maar langs gaan!
Als je dan toch het geluid van de pin van een handgranaat erin edit, doe dan ook gelijk een "mind blown" explosie erin
Sir! your variety of food and your cooking is past excellent, but upstairs you are a complete nut case!
🤤
Cupcakes! Ha ha ha!
🙂😋😋
👍
pull the pin, put in your mouth in 5 seconds, flavor explosion
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
The Bacon needs more crisping
I'd definitely stick with thin bacon. Thick white flabby fat is just not appealing. Sorry guys.
Even better, just cut off some of that fat and let the Canine Poopsters have it. THat's what I do, Brad.
Yep. Prefer crispy too!! Still looks delectable though!!
Borat
Those didn't look smoked or even all the way done. Do them at 350 degrees and the bacon will actually end up like cooked bacon. I have no idea what this guy is thinking spending all that time making way too much sauce to put on half cooked food? Maybe its supposed to be satire.