Pig shots on the Masterbuilt

[jkief]

So my wife had a friend and her daughter over that she hasn’t seen in over 5 years. I made some pig shots with fresh jalapeños from our garden. I threw them in the Masterbuilt at 325 degrees for an hour before sausing. Bottoms came out a bit more crusty than I’d have liked. Maybe thinking 300 might be a tad better. We always hear the success stories, but never what would be better stories. The bottoms came out a bit over done, so I’d definitely try a lower temp on that pit.

 

[SMOKE FREAK]

They look good to me.

 

[ronbrad62]

To me, the crunch is just another element of flavor. Instead of adjusting the temp, maybe flipping them halfway through cooking will give you the results you were looking for. I like them just the way they are!

 

[jkief]

Overall, not bad at all. Just a tad over done with the crunch of the underside. Good nonetheless.

 

[Stingerhook]

Mighty fine Jeffry.

 

[ModelMaker]

That sir, is why they invented "next time"!
Ed