Cheesy Sausage Biscuit Bites & Pig Shots

This cook (bake) was done on my Green Mountain Daniel Boone pellet grill running at about 400 degrees. This appetizer bake consisted of forty of the biscuit bites and about sixteen of the pig shots.



Preparation of the Easy Cheesy Biscuit Bites:

Ingredients

2 )10 count) cans of flaky biscuits (Grands Jr)
1 lb sausage (I used the hot sausage)
2 cups shredded cheddar cheese
jalapeno slices

Preheat cooker to about 400 degrees
Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Pam your mini-cupcake pan and press one layer of the biscuit into each hole. Repeat with the remaining dough or biscuit layers.
Place sausage-cheese ball into each biscuit cup and add a jalapeno slice. Bake for 8-10 minutes or until biscuits are browned and sausage balls are bubbly.

The pig shots are just a piece of rope sausage with a piece of bacon wrapped around them leaving about half the bacon on the sausage piece and the other half forming a pocket for the goodies. Use a toothpick to hold the bacon in place. Stuff the cavities with cream cheese and sprinkle on a light rub and then fill the remaining space in the cavity with brown sugar. Bake these until the bacon is done.



Loaded into the Daniel Boone cooker running around 400 degrees.



I had only one of the mini-muffin tins so I had to do these in two rounds. After I got the first round of the biscuits off the cooker, the pig shots were done shortly thereafter.



Second round of the biscuit bites going on the cooker.







My completed appetizers.

Appetizers on my Davy Crockett Pellet Grill

This is my first cook on my new Davy Crockett pellet grill which is manufactured by the Green Mountain Grill company. This is their version of a portable, tailgate, RV, or camping type of grill. It is lightweight at 57 pounds and has handles to carry and they also fold over to make legs for the cooker to stand on. Some other features is the large capacity hopper for pellets at 9 pounds which will allow you about 9 hours cooking time so it can go overnight. It has a digital controller with a built in food probe and the cooking range of the cooker is from 150 degrees to 550 degrees. Also has the “Open Flame Technology” which allows you to cook indirect or direct with just a small adjustment to the heat diffuser grid which can be done with the cooker in use or before you fire it up. To keep the portable theme, the grill is totally 12 volt and is designed to run off of the 12 volt socket in your car, maybe a marine battery or other type of battery, or in my case, a jump starter. It will also operate off of 110 volts with the adapter. The adapter, cords, and all the different hookups do come with the cooker.



This picture shows it beside my standard sized Daniel Boone Grill. Seems to be a very nice package.

For my first cook, I decided to do some appetizers and wanted some with bacon in order to get the cooker oiled up from the cook. I decided on some ABT’s, Moink Balls, Breaded Hot Wings, Pig Shots, and some Sea Turtle Eggs. 



I prepped all but the breaded hot wings the day before the cook.



Rolled the cooker around to my cooking patio and hooked up my 12 volt jump starter and then fired it up. Brought it up to 350 degrees and let it burn for about an hour to get all the manufacturing oils and gunk burnt off of the internal parts. I then lowered the temp and loaded the cooker with about half of my appetizers.



I have a small raised grid that I made for another cooker that just fit this one so I used it to gain some extra space. 



The breaded hot chicken wings on the cooker.







Some of my appetizers coming off of the cooker. 





Presentation Platter...

I think it’s going to be a keeper!!

Pork on a Stick Plus / Green Mountain Grill

Another cook on my new cooker...I guess I will call this one Pork on a Stick Plus as it was the whole meal.



I started with my grilled veggies and cut up some celery, a few green onions, fresh mushrooms, few carrots, plum tomatoes, garlic, red onions, yellow and green bell pepper and a few jalapeno’s. These went into a bag and I poured the marinade over them and into the fridge for a couple of hours. 



Next step was to prep my abt’s with some shredded onions, some pulled pork, and some cream cheese. I then sprinkled on some rub.



Last step was to wrap them with bacon and pin them with a toothpick and they were ready for the grill. 



I sprinkled on some garlic salt and then hit my pork with some fresh cracked black pepper and it as well is ready for the cooker. I also wrapped the bones with tin foil so they wouldn’t char up as after all, this is the handle.

I brought the cooker up to about 170 degrees so I could get more smoke for the first hour of the cook. 



The pork and the abt’s filled up the lower level of the cooker. 



A little later in the cook, I upped the temp to 350 degrees to finish my cook. 



The abt’s looking good just off the cooker.



We had some left over abt stuffing so I used it to make up about 10 pork shooters. These went on the grill next. 



Next on were my marinaded veggies and I used about half of them at a time. 



Next off the grill were my pork shooters or Pig Shots.



These are the grilled veggies just off the cooker and these things are just killer!



I took the pork to about 135-138 degrees measured in the center of the rack and took it off the cooker. I then tented it for about 45 minutes so the juice has some time to redistribute within the meat. 



I turned the meat over to make it easier to cut. 





Looks very good and I was ready to eat. 





All plated up and it turned out to be a pretty good meal for our 48th wedding anniversary.

Black Iron Stuffed Peppers, ABT's and Pig Shots

I would like to thank my audience and especially my "regulars" for hanging with me for the past few years. I am kinda slow at times getting new stuff up on the blog but do want you to know that in the last 10 days, including this article, that I have posted 14 new articles. Sure hope that the good folks that visit  my page find something of interest in these articles. 

Ok, on with my latest cook......

My good neighbor brought me a bucket of fresh picked jalapeno’s along with some bell peppers a few days ago. I do love fresh peppers of any sort. Now, I needed to do something with them so I came up with this great cook.

This cook was done on my SS Hasty Bake Gourmet cooker over lump charcoal and it came out very good.

These are the ingredients for my Pig Shots or as sometimes called my Pork Shooters. 

Package of the Eckrich Kielbasa
Package of bacon
Block of cream cheese
Box of Sugar Twin Brown Sugar replacement (we are low carbing)
Pork Rub

For the folks that have never made these up, I will show my procedure for putting this great appetizer together.



Measure your bacon width and then cut your rope sausage pieces about 1/2 to 2/3rd the width of your wrapping bacon.  Next step is to cut your bacon length in half and wrap the sausage pieces and pin with a toothpick so that the extra width leaves a pocket on the top of the meat for the other ingredients. Just like the picture.



Place some cream cheese in that cavity on top of the meat and then some brown sugar.



Last step is to sprinkle on some  of your favorite rub and they are ready for the cooker.



We made up 52 of the jalapeno’s into ABT’s and got them ready for the cooker.

Next step was to prep our low carb Black Iron Stuffed Peppers.



To keep them low carb, we usually use a mix of both hamburger and sausage along with some chopped onions and shredded cheese in the mix. Can’t use any fillers like rice or oats. I top the peppers with my low carb Italian sauce.



To keep my Pig Shots from falling over on the cooking grid, I used a perforated pan under them. We are now prepped and ready for the cooker which had been heating up on the patio. 



I added a couple of wood smoke chunks and loaded the cooker with my treats. 



The Hasty Bake Gourmet out there doing it’s thing.



Later in the cook, the treats were starting to look good. Both my Pig Shots and the ABT’s are being cooked until the bacon is done to my liking. 



The Pig Shots just off the cooker along with some ABT’s.



The ABT’s just off the cooker and plated up.



Pig Shots plated for serving. Don’t them two plates look good?



My Black Iron Stuffed Peppers had to be cooked to about 165 internal because of the fresh meat so they took a few minutes longer. 



To serve, I cut the stuffed bell pepper in half and then plated it up with a small salad and some cheese chunks. 



A very nice low carb lunch.