Meat Shots

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Introduction: Meat Shots

You know when something is so wrong, it’s right? Well, this is one of those!

A great Party Starter!

Step 1:

It’s all about the sausage mince and there is none better than the plain beef sausage my butcher makes, so I just gut some sausages to retrieve the sausage mince.

Step 2:

Spray the outside of the shot glasses with oil.

Wrap your shot glass carefully in the sausage meat, make sure there are no holes or they will leak.

Step 3:

Roll the “shot Glasses” in your favourite BBQ rub, then put them in the smoker on a piece of baking paper on a tray.

I push them down hard onto the tray to ensure they have a flat base so they will stand nicely at the end.

Step 4:

Half way through the smoking turn the meat shot glasses bottom side up to smoke the base.

Step 5:

Let them cool a bit and remove the shot glass.

Step 6:

Fill with something nutritious and serve.

Mmmmm!

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    26 Discussions

    1
    Henmarsh
    Henmarsh

    2 years ago

    Oh, this I HAVE to try! I have a silicone ice shot glass mould. I think this could be employed to make meat shot holders that are really easy to remove from the mould. How about a mozzarella and tomato filling for breadless pizza shots?

    0
    sheripres
    sheripres

    Reply 2 years ago

    I love your idea!!!!!!!! Going to do that! I wonder if this would work in an air fryer?

    0
    Henmarsh
    Henmarsh

    Reply 2 years ago

    An air fryer is one of the (few) kitchen gadgets I don't have so I'm not sure if the moulds (whether glass or silicone) would survive. However UrbanGriller has definitely hit on a great idea here and I think it is up to us to honour his inventiveness by experimenting away!

    0
    sheripres
    sheripres

    Reply 2 years ago

    A co-worker uses silicone in his air fryer (just asked him!), so I am going to try that. IF it works, I will post a pic with the "made it!" here.

    1
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    Yes...Mini Pizza shots....good thinking!!!

    0
    Dr Will 304
    Dr Will 304

    2 years ago

    Message former public health position, a couple comments.

    If the sausage you are using has not been precooked, you have to treat it as raw ground meat . And as such, the internal temperature has to reach a certain temperaturefor safety. US FDA has guidelines online.

    Some people add breading and eggs to to help meat ogether… As in meatloaf.

    But overall it's a cool idea. Just be safe when trying it.

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    The sausage is cooked slowly (and properly) on the glasses before chilling for service. Our sausage mince is sticky asnd dense it doesn't need a binder to hold it togethert

    0
    spark master
    spark master

    2 years ago

    This is soo very wrong on many fronts, still.......I see huge potential for really bad for you food. And it's gunna be yummy all the way to the ICU after the heart transplant.

    Keep up the good work

    0
    DeniseL68
    DeniseL68

    2 years ago

    I love the idea, but I don't have a smoker. Any recommendations for using an oven?

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    Yes, you can use an oven, just do them slowly at a low temp, around 110C (230F), otherwise they will roast and distort.

    0
    DeniseL68
    DeniseL68

    Reply 2 years ago

    Thank you, I can't wait to try this!

    3
    ruudcreates
    ruudcreates

    2 years ago

    What a great idea. I think I have to try this at some point this summer.

    Maybe fill it with a bloody mary? It is after all a shot glass and I think tomato would go great with it.

    0
    rudolph
    rudolph

    Reply 2 years ago

    I came here to say this very thing.

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    Yes, Bloody Mary, Virgin Mary, or even a good stout all work, my favorite is a good Bloody Mary.

    0
    AndreaT31
    AndreaT31

    2 years ago

    How long did you keep the shots in the smoker and what kind of wood did you use?

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    They were in the smoker at 110C (230-F) for an hour. I just use Jarrah (Hardwood), it is similar to Hickory or Mesquite.

    0
    coolrpgs
    coolrpgs

    2 years ago

    You just won the internet for today! THANK YOU!!! -shut up Mike! :)

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    He He...I love it when a plan comes togethert!

    0
    NorthWind
    NorthWind

    2 years ago on Step 1

    ?mmm. I am thinking chorizo and nacho cheese sauce!

    0
    UrbanGriller
    UrbanGriller

    Reply 2 years ago

    Yes, a raw Chorizo or Cevapcici sausage to make the Shots would be great!