These Smoked Pig Shots are shot glass sized bacon cups, filled with Kielbasa sausage, cheese and more cheese then smoked to crispy porky perfection. Jordan Hanger November 12, 2021 August 25, 2023 5.1K shares Preheat the oven to 375°. In a small bow, mix BBQ sauce, honey and brown sugar together. Set aside. Cut bacon in half and wrap each piece of smoked sausage with a strip of bacon. Place into a muffin pan or use a toothpick to hold together and place on a baking sheet.
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Instructions. Make the cream cheese mixture by combining the softened cream cheese, ½ cup grated cheese, 1 tablespoon of Jeff's original rub and and 2 tablespoons of chopped jalapeños into a small to medium sized mixing bowl. Mix well. Wrap the half pieces of bacon around the sausage slices and secure with a toothpick. 1. When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. 350 ˚F / 177 ˚C. 2. In a medium bowl, mix together the cream cheese, green chiles, shredded cheddar, chile powder, and Honey Hog BBQ Rub until well combined. Ingredients. Step 6: Serve and Enjoy. When the shots are done, gently pull them out of the smoker. Be careful when pulling out the shots from the rack because the cream cheese filling can get quite hot. Allow the pig shot to rest for 10 minutes, then enjoy it with your favorite sauces. Pig Shots In The Oven. Preheat your oven to 300°F. Place the pig shots on a parchment lined cookie sheet or baking sheet and cook on the middle rack for 30-45 minutes or until the bacon is nice and crispy and the cream cheese is golden brown on the top. Allow to cool for 15 minutes before enjoying!
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Place the mixture in a ziplock bag and cut off one corner. Make the cut big enough to be able to squeeze the cream cheese mixture through without too much effort. Pipe the filling into the bacon shot glass, filling about 3/4 of the way. The cream cheese mixture can expand while smoking, so avoid filling to the top. Step 3: Make the Cream Cheese Filling. Beat the cream cheese in a medium bowl until light and fluffy. Then, add the sour cream, diced jalapenos, cheese, and seasoning and stir to combine. Place the mixture in a piping bag or into a quart-sized baggie and snip the corner off of one end. Step Six. Put those pig shots in the smoker and walk away. Come back 45-60 minutes later, when the bacon is cooked through and starting to crisp up. Step Seven. Use your pastry brush to cover each smoked pig shot in BBQ sauce and let it caramelize in the smoker. This will take 5-7 minutes. Pig shot prep Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick. Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub. Cook the pig shots Place the pig shots in the smoker until the bacon looks just right. Usually 45 - 60 minutes.
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It takes about 60-80 minutes to smoke pig shots at this temp. Smoking at lower temps results in rubbery, pale-looking bacon. While at 325F and higher, the bacon crisps up too fast, and the shots come out less smoky. Step 6 - serve them. Smoked pig shots are best served hot off the grill/smoker. Just be careful because the cream cheese filling. Wrap a half slice of bacon around a piece of smoked sausage and secure all the way through with a toothpick. Place a cube of cheddar cheese into the bacon cup. Pipe cream cheese filling into the cup until it's just below the top of the bacon. Spoon in about ½ teaspoon of diced onions and sprinkle more of Jeff's original rub on top.
Once your pig shots have been prepared it's now time to set up your grill using indirect heat cooking between 275F-300F. This can be done on any grill. Once your grill is up to tempreture, place the pig shots onto the grill opposite the fire. Next add in a small piece of your favourite hardwood then close the lid and begin cooking for 60 minutes. Add a teaspoon of the cream cheese mixture, top with a slice of jalapeno and place on a baking sheet until all are done. Preheat grill/smoker to 350 and then place on the smoker and cook for about 35 to 45 minutes, or until bacon has browned well. Remove and let set for about 2 to 3 minutes to cool. Serve.
Smoked Pig Shots Big Cheddar and Onion GrilledPork Smoked food
In a medium bowl, add the cream cheese, cheddar cheese, diced jalapeno, and dry rub. 8 oz Cream cheese, 1/2 cup Sharp cheddar cheese, 1/4 cup Jalapeno peppers, 2 tbsp Dry rub. Using a wooden spoon or spatula, mix and combine well until the mixture has a uniform color. Grab a medium sized mixing bowl and add in the whipped cream cheese, Mexican shredded cheeses, chipotles, and ½ the BBQ rub. Use a spatula or wooden spoon to mix to combine. Then add the filling to a piping bag, Zip-Lock bag, or sandwich bag and cut the end off. Pipe the filling into the sausage/bacon "shot glass".
