If you’re looking for an appetizer that packs a flavor punch look no further than this smoked pig shots recipe! Each bite is a flavor bomb, crispy bacon mini cups, filled with sausage, cheese and smoked to perfection. This makes them perfect for game day, tailgating, a cookout or an easy appetizer,
This recipe does take some time to prep. But follow my simple steps and you’ll be pumping these out
Why You’ll Love These Smoked Pig Shots
These pig shots will have everyone talking at your next cookout or tailgate. You get a hit of flavor in every bite, who couldn’t love crispy bacon wrapped around sausage, cheese, jalapenos, and more cheese? They are then smoked and served hot, as the ultimate party food.
Ingredients You Need to Make Smoked Pig Shots
This is a simple and quick recipe that packs a huge flavor punch. Here is what you need to make this smoked pig shots recipe
Bacon
The most important element is the bacon. Make sure the strips you buy are thicker cut, preferably 1/8″. It needs to be stable enough to stand upright to hold it all together.
If you have long strips, slice them in half. You only need enough to wrap around the sausage, with a slight lap over.You can either purchase bacon or smoke your own bacon.
Sausage
Then you need some type of sausage, Kielbasa or kabana is perfect. The flavor compliments the bacon and helps create the cup shape to keep the filling intact. Without some base, your filling will run all over the grill grates and make a huge mess.
Cheese
For the cheese mixture, you’ll need some cream cheese and grated cheddar cheese.
Jalapeño
This optional. If you like spicy food include them, don’t like spicy food? Leave them out!
BBQ seasoning
Pick your favorite BBQ rub.
Tooth Picks
You’ll need some toothpicks or grill pins to hold it all together while they smoke.
Wood
When smoking these I use hickory, apple wood or pecan. Bacon can handle a stronger flavoured wood. So go for pecan, or hickory, the lighter flavors won’t give you the depth of flavor these pig shots need. But if you prefer something lighter go for apple wood
A wire baking rack is also recommended. It makes transferring more manageable. And stops them from falling through the grill grates.
How to Make Smoked Pig Shots
Step 1 – Set Up the Grill
Set up the smoker grill to 350°F, you want to get the bacon crispy so we want the temperature of the smoker to be high.
Step 2 – How to Make the Shot Cups
While the smoking is heating cut the sausage into 3/4 inch rounds, make sure they are straight so they are stable, they are going to form the base of the shot glasses
Next cut the bacon in half and wrap the bacon around the sausage to form a cup with a slight overlap so that you can secure with a toothpick.
You need thick-cut bacon for this, as it needs to be strong enough to stand upright to hold the filling.
Step 3 – Make the Filling
Mix the softened cream cheese, grated cheese, diced jalapeños, and the bbq seasoning in a bowl. You can also add sour cream, sliced green peppers, or chili. Or try parmesan cheese or chopped bell peppers added to the cream cheese. The flavor combination is up to you.
Mix everything together with a spoon, or your hands until well combined.
Step 4 – Fill the Cups
The easiest and cleanest way to add the filling to the bacon cup is to pipe it in with a ziplock bag. 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.
Top with some more grated cheese, diced jalepeño, and a sprinkle of barbecue seasoning.
Step 5 – Smoke the Shots
Place on a wire rack in the smoker grill for 60 minutes, until bacon is crispy and cooked and the cheese filling is golden brown. Allow them to cool down for a few minutes. Once they cool enough to touch remove the toothpicks.
Now it is time to enjoy your tasty smoked pig shots. They will always impress a crowd and are tasty to boot.
Serve and enjoy!
Is it Hard to Make Smoked Pig Shots?
The trickiest part of smoked pig shots is getting the hang of putting them together. Prepare for the first few to be a disaster!
Once you get the hang of it though, you’ll be whipping them together in no time. You can make these ahead of time, and keep them in the refrigerator until you are ready to smoke.
Not a bad idea if you are starting out, and the refrigerator will help firm up the bacon again. After a bit of practice, you can throw these together while the grill is warming up.
What Temperature to Smoke Pig Shot At?
You want to smoke pig shots at 275°F – 300°F. Keeping the temperatures high ensures the bacon crisps up.
These pig shots won’t have the same impact if the bacon is rubbery and soft. At that temperature, you’ll have great color and crispiness. And the perfect amount of smoky flavor.
How Long To Smoke The Pig Shots For?
Leave the pig shots in the smoker for 60-80 minutes. For an extra flavor kick, brush with some BBQ sauce 15-20 minutes before taking them off the grill.
Because the bacon and sausage is already cooked we don’t need to reach a certain temperature. You just want to make sure the bacon is crispy
More Appetizer Recipes
If you are looking for other great appetizer recipes check out;
Smoked Pig Shots
Equipment
- 1 pellet grill
Ingredients
- 8 oz block of cream cheese softened
- ¼ cup shredded cheddar cheese
- ¼ cup jalapeños diced
- 2 tbsp BBQ Seasoning
- 12 oz Kielbasa sausage
- 20 strips thick-cut bacon 1/8″ thick
- 2 jalepeño peppers for garnishing
Instructions
- Set up the smoker grill to 350°F, you want to get the bacon crispy so we want the temperature of the smoker to be high.
- While the smoking is heating cut the sausage into 3/4 inch rounds, make sure they are straight so they are stable, they are going to form the base of the shot glassesNext cut the bacon in half and wrap the bacon around the sausage to form a cup with a slight overlap so that you can secure with a toothpick.
- You need thick-cut bacon for this, as it needs to be strong enough to stand upright to hold the filling.
- Mix the softened cream cheese, grated cheese, diced jalapeños, and the bbq seasoning in a bowl.
- Mix everything together with a spoon, or your hands until well combined.
- The easiest and cleanest way to add the filling to the bacon cup is to pipe it in with a ziplock bag. 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. Top with some more grated cheese, diced jalepeño, and a sprinkle of barbecue seasoning.
- Place on a wire rack in the smoker grill for 60 minutes, until bacon is crispy and cooked and the cheese filling is golden brown. Allow them to cool down for a few minutes. Once they cool enough to touch remove the toothpicks.
- Now it is time to enjoy your tasty smoked pig shots. They will always impress a crowd and are tasty to boot.
These smoked pig shots will have your guests lining up for seconds, so make plenty!
They are sure to become your new go-to appetizer, so start smoking!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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