Pork “Shooters”Steven Raichlen
Gators fans and sports lovers of all persuasions get pumped up for tailgate parties because a good barbecue makes the perfect prelude to the game. Here’s how my homestate of Florida reimagines a tailgate classic. Get ready for pork shooters stuffed with briny Gulf shrimp, cheese and Andouille sausage.
Other Recipes from Episode 209: Florida Tailgate Party
- Yield: Makes about 16 shooters serving 4 as an appetizer
- 1 pound kielbasa or andouille (2 to 3 links, preferably straight—not in a ring)
- 8 slices thick-cut bacon, each slice halved crosswise
- 8 ounces cream cheese, cubed
- 8 ounces coarsely grated sharp cheddar cheese (2 cups)
- 4 scallions, trimmed, white parts minced. green parts thinly sliced (set aside 3 tablespoons scallion greens for garnish)
- ½ pound shrimp, peeled and diced into 1/2-inch pieces
- 2 teaspoons Old Bay Seasoning
1: Make the kielbasa and bacon “shot glasses.” Slice the kielbasa crosswise into rounds about 1/4-inch thick. Wrap each snugly with 1/2 slice of bacon; pin with a toothpick. Repeat with the remaining rounds of kielbasa.
2: Fill each “shot glass” with a cube or two of cream cheese, cheddar cheese, scallions, and shrimp, leaving some space at the top (the bacon will shrink as it cooks). Top with Old Bay.
3: Set up your smoker according to the manufacturer’s directions, or set up your grill for indirect grilling and heat to 400 degrees. (The higher temperature will render the fat from the bacon.) Arrange the shots on the grill grate (use a perforated disposable grill pan for easier clean-up, if desired) and cook for 15 to 20 minutes or as needed, until the bacon is crisp and the filling is bubbling. Let cool for 5 minutes, then remove the toothpicks. Sprinkle with the remaining scallion greens and serve.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.