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In this delicious Smoked Pig Shots Recipe, we will teach you how to cook the most amazing bacon appetizer on the kettle charcoal grill – aka Pig Shots YUM!. These pig shots have amazing flavour, are a lot of fun to make, even better to eat and are going to be a great hit at your next feast, tailgate or superbowl party! We cooked these with our ORIGINAL rub using the Slow N Sear Kettle from SNS Grills but it can be done on any grill of your choice. Now grab your ingredients and get cookin!
To get started making your pig shots you will want to begin by gathering your ingredients together. Once you have everything together, begin preparing the “shot glass” but slicing your coil of prepared (cooked) sausage into 1/2 inch pieces. For this recipe I used kielbasa but use whatever type you prefer. Next take a half strip of bacon and wrap it securely around the sausage then insert a toothpick through the bottom of the bacon and into the sausage. There you go, you know have a bacon shot glass! Next, it’s time to mix together the cream cheese filling that will be on the inside of bacon shot glass. To make this, add 1 block of softened cream cheese into a medium sized bowl and add in your shredded cheese, diced jalapenos, and lastly your BBQ rub to season with. Once everything is in the bowl, mix well to incorporate all those flavours together. If you are feeling more adventurous you could add really anything to this mix or add more jalapenos or some hot sauce to give it more of a kick! Once you have the filling to your liking, place it into a zip bag and cut the corner around the same diameter as your shot glasses then pipe in the filling into the bacon shot glasses. Lastly top the pig shots with Postal Barbecue Original Rub for some added flavour. NOTE: This filling recipe makes around 14 pig shots so if you need more double the filling recipe. 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. After 60 minutes your smoked pig shots should be almost done. At this point you are going to want to open the lid to look at the crispiness of the bacon. For some it may be perfect, for others who like it more crispy continue to cook until your desired doneness. Whatever that point is, lastly apply a drizzle of bbq sauce to the top of the pig shots (don’t use a brush) then close the lid and continue to cook another 5-10 minutes to allow the sauce to set up. Once done, remove from the grill let cool for a few minutes then dig in and enjoy! Making the pig "shot glasses"1Cream Cheese Filling 2The Cook3
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To get started making your pig shots you will want to begin by gathering your ingredients together. Once you have everything together, begin preparing the "shot glass" but slicing your coil of prepared (cooked) sausage into 1/2 inch pieces. For this recipe I used kielbasa but use whatever type you prefer. Next take a half strip of bacon and wrap it securely around the sausage then insert a toothpick through the bottom of the bacon and into the sausage. There you go, you know have a bacon shot glass!
Next, it's time to mix together the cream cheese filling that will be on the inside of bacon shot glass. To make this, add 1 block of softened cream cheese into a medium sized bowl and add in your shredded cheese, diced jalapenos, and lastly your BBQ rub to season with. Once everything is in the bowl, mix well to incorporate all those flavours together. If you are feeling more adventurous you could add really anything to this mix or add more jalapenos or some hot sauce to give it more of a kick! Once you have the filling to your liking, place it into a zip bag and cut the corner around the same diameter as your shot glasses then pipe in the filling into the bacon shot glasses. Lastly top the pig shots with Postal Barbecue Original Rub for some added flavour.
NOTE: This filling recipe makes around 14 pig shots so if you need more double the filling recipe.
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. After 60 minutes your smoked pig shots should be almost done. At this point you are going to want to open the lid to look at the crispiness of the bacon. For some it may be perfect, for others who like it more crispy continue to cook until your desired doneness. Whatever that point is, lastly apply a drizzle of bbq sauce to the top of the pig shots (don't use a brush) then close the lid and continue to cook another 5-10 minutes to allow the sauce to set up. Once done, remove from the grill let cool for a few minutes then dig in and enjoy!
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
