Last Chance to Make Meat Shot Glasses Before You Run Out of Nice Weather

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Summer came to an end, fall is here, and a cold winter is on its way. If you live anywhere that gets cold, these next couple of weeks might be your last chance to have a good old-fashioned barbecue. Rather than just throw some burgers and hot dogs onto the portable grill you keep on your patio or balcony, why not fancy up the meal and provide edible meat shot glasses for the Game of Thrones themed Winter is Coming Barbecue that you’ve been dreaming of throwing?

Reminiscent of beef negimaki‘s use of meat as a container, these shot glasses are made entirely of meat, and house whatever you deem worthy of putting inside. ManBQue suggests some bacon vodka, but some Bloody Mary most likely won’t steer you wrong either, with a cheese stick instead of the traditional celery. The recipe isn’t actually too difficult. You’ll need some stainless steel shot glasses — without logos or designs — to work as the molds. You’d want to stay away from logos or designs because you’ll be cooking the glasses, and well, the art won’t handle the high heat or treat your food and air too well. Ingredients and directions from the meat wizards at ManBQue:

The ingredients are fairly minimal:

1lb ground beef, 80/20, ask the butcher for double ground (should yield 8 shot glasses)
2 jalapeno peppers, seeds removed and minced
5 cloves garlic, minced
2 tsp celery salt
1 tsp pepper
1 tsp arbol chile powder

Directions:

1. Blend all of your ingredients together in a medium bowl
2. Make 8-1/8lb balls of your mixture (heh, heh, we said ‘balls’)
3. Gently pack the meat around the shot glass, make sure it gets around the whole glass and has no punctures or breaks
4. Place on the grill, open side down
5. Evenly sear the meat around the glass then place them on the top rack of the grill for about 7 minutes

Now just fill your shot glasses with whatever your heart desires. Personally, I’d fill them with more meat, maybe some cheese. Winter is coming, so you might as well double up on meat. You know, to store as reserves for the harsh winter, or something?

(via ManBQue)

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