Grilled Pig Shots Recipe

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Hello everyone, and welcome to the website! As you might imagine, I participate in a lot of outdoor cooking-related events. Recently, one recipe has been gaining popularity everywhere: pig shots. It’s a great appetizer for tailgating, it’s simple to make, and it’s just plain delicious.

A pig shot is a bacon-wrapped sausage and cream cheese food bomb that is about the size of a shot glass, and if you’ve never heard of one, that’s okay; you’ve come to the right place. I believe that’s how this recipe got its name.

This recipe is incredibly simple to prepare and provides a justification for firing up the smoker.

The two main components of a pig shot are sausage and bacon, so it’s important to pick the right ones at the store. Look for a skinless kielbasa if you can find one, or any smoked sausage of your choice, and make sure you get thick-cut bacon to hold all of this goodness inside.

Use some of our Rib Rub and BBQ Sauce and mix until well combined with the cream cheese to add a savory, creamy bite that blends so well with the bacon and sausage. If you haven’t ordered your Rib Rub yet, there is a substitute listed below in the little recipe.

  1. Step 1: Chop the Jalapeño and Grate the cheese. …
  2. Step 2: Slice the Sausage, Cut the Bacon in Half. …
  3. Step 3: Wrap Bacon Around Sausage + Toothpick. …
  4. Step 4: Mix up the Cream Cheese Mixture and fill the “Cups” …
  5. Step 5: Season with Jeff’s Original Rub. …
  6. Step 6: Set Up Smoker. …
  7. Step 7: Smoke Cook the Pig Shots.

Pig Shots Recipe – How to Make Smoked Pig Shots on the Grill – BBQ Appetizers

Smoked Pig Shots – Cowboy Kent Rollins 🔗

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Prep: 15min

Total: 55min

Ingredients:

  • 8 ounces whipped cream cheese
  • 2 ½ tablespoons Kent Rollins’ Rib Rub, (or substitute below)
  • 2 ½ tablespoons Kent Rollins’ Red River Mud BBQ Sauce
  • 3 jalapenos (thinly sliced)
  • 14 ounces kielbasa skinless sausage
  • 2 pounds thick cut bacon
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons light brown sugar
  • 1 teaspoon coarse ground black pepper

Instruction:

  1. In a small mixing bowl combine the whipped cream cheese, Kent Rollins’ Rib Rub, Kent Rollins' Red River Mud BBQ sauce and mix well. Set in the ice box for about 30 minutes.
  2. Lay a piece of bacon out as a guide and cut sausage at least ½ inch smaller, then cut sausage in half again.
  3. Wrap and roll one of the sausage pieces with bacon, and secure with a toothpick. Squeeze a bit of the cream cheese mixture on top of the sausage. Top with a jalapeno.
  4. Top again with another piece of the sausage. Add a teaspoon of the cream cheese mixture, top with a slice of jalapeno and place on a baking sheet until all are done.
  5. 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.
  6. Remove and let set for about 2 to 3 minutes to cool. Serve.

FAQ

Can you freeze pig shots?

The ideal appetizer for gatherings and tailgating, these Smoked Pig Shots are shot glass-sized bacon cups filled with sausage, cheese, and jalapeno and smoked on your pellet grill using Cookinpellets.com Longhorn pellets.

How do you smoke a pig?

Pork Shots can be frozen; in fact, they freeze beautifully.

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