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Smoked Pig Shots: Weird Name, Awesome Appetizer

What do you get when you mix together bacon, sausage, cream cheese, seasonings and more cheese? Wait.. Now smoke it on the grill to add that smokey flavor that we all love. This is called Pig Shots and I am going to tell you how I make them.

Pork Sides

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By Jeremy Pike

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Updated on

Nothing is better than a turf and turf appetizer that looks similar to a shot glass made of bacon. Welcome to the Smoked Pig Shots appetizer. Most people struggle to come up with appetizers to make on the BBQ, but this one is fast, easy, and tasty. Give this Pig Shots appetizer a try and you will find that is a a true crowd-pleaser. The ingredients are basic and easily available at any grocery store and it doesn’t take long to make.

Ingredients

  • 8oz Cream Cheese, Softened
  • ½ Cup of Shredded Cheddar Cheese
  • 1 TBSP of your favorite BBQ dry rub (I used Fire And Smoke Society’s Sweet Preacher Rub)
  • ½ Onion finely diced (optional)
  • 12oz Polish Sausage
  • 10oz Bacon
  • Cheddar Cheese

Substitutes

  • Cheddar Cheese to Pepper Jack
  • Polish Sausage to Garlic or Farmer Sausage
  • Green Chili
  • Add Jalapeño Peppers to the top for a little kick
  • Add a bit of BBQ sauce to the cream cheese mixture for added flavor

Equipment

How To Make Smoked Pig Shots Instructions

Serving Size: Serves 2-4 pig shots per person.

Step 1. Preheat the Smoker and Prep

Get your smoker fired up and have it set to 350F for at least 20-30 minutes. Get all your ingredients out and make sure the cream cheese is slightly warmed so it is more mixable.

Smoked Pig Shot Ingredients

Step 2. Mix Cheese Filling

Once cream cheese is softened, add to mixing bowl. Add dry rub, shredded cheese, and diced onion. Mix thoroughly until combined.

Step 3. Slice Sausage and Bacon

Slice sausage into ½ inch thick slices and slice bacon in half.

Step 4. Wrapping

Wrap each slice of sausage with each half-slice of bacon to form shot glass-like cup. Secure bacon to sausage slices with toothpick.

Secured Pig Shot

Step 5. Load Your Shot

Spoon seasoned cream cheese mixture into your piping bag. Pipe mixture into each pig shot. Do not fill to the top because the mixture will expand during the cooking process.

Loading the Pig Shot

Step 6. Smoke The Pig Shots

Place pig shots on the smoker and smoke for approximately 40-50 minutes. You’ll want to see the bacon tightening up and turning red. We want it cooked.

Smoked Pig Shots on Smoker

Step 7. Drop a Shot of Cheese

Add a single cube of cheese to each shot and cook for another five minutes to melt. Or use sliced cheese if that’s what you have on hand.

Step 8. Rest and Enjoy

Remove the pig shots from the grill when the bacon is cooked nicely. The cheese should be nicely melted. Allow the pig shots to rest for 5 minutes before eating. Enjoy.

Smoked Pig Shots Recipe

Expert Tips

  • Cut the sausage and bacon as uniformly as possible. When wrapping them together, make sure it is tight so the melted cheese will stay in the shot.
  • Smokers have hot and cold spots. Try to smoke the pig shots evenly so they all finish at the same time. Move them around the grill area to cook evenly.
  • If you have extra cheese filling left over, a great way to use it up is with some mini bell peppers. Pipe the mixture onto the bell pepper and smoke at 350°F until the pepper is cooked. You can add a couple of small cubes of cheese at the end as well. This is great for people who aren’t big fans of pork but want to enjoy a BBQ-style appetizer.

What To Serve Pig Shots With

Pig shots are a very versatile side and complement many other food items. Here are my favorite pairings.

1. Prime Rib

Pig shots make an excellent starter or even side to beef cuts. Try it with our smoked prime rib recipe.

Smoked Prime Rib Recipe
Complete guide on smoking a prime rib (standing rib roast) on a pellet grill. How to keep it juicy and tender.
Check out this recipe
Smoked Prime Rib Cut

2. Mac And Cheese

Try these pig shots with smoked mac and cheese. They complement each other well and the pig shots bring protein to the meal.

Smoked Mac And Cheese
This isn't a "lite" recipe, but it's by far the best smoked mac and cheese recipe around.. Combining 4 different cheeses; this recipe is full of flavor. A perfect side to smoked ribs, pulled pork, or brisket.
Check out this recipe
Smoked Mac and Cheese Recipe

FAQs:

Question: Can I Cook Pig Shots In The Oven?

Answer: You absolutely can. Follow the instructions above and preheat your oven to 350°F. You won’t get that wood flavor from smoking, but the other flavors will still be there.

Question: What Wood Should I Use With Smoked Pig Shots

Answer: When it comes to pork, I always recommend apple or maple. These work amazingly well for pork cuts.

Storing and Reheating

Store the leftover Pig Shots in a Tupperware container and refrigerate. For reheating, I recommend placing the Pig Shots in a microwave for 10-15 seconds, depending on how many you put in the microwave.

Pig Shots Appetizer

Smoked Pig Shots: Weird Name, Awesome Appetizer

5 from 1 vote
Author: Jeremy Pike
Course: Appetizer,Side Dish
Cuisine: American,BBQ
Keywords: Bacon recipe,bbq appetizers,sausage appetizer
Servings: 6
Looking for a standout appetizer for your BBQ dinner party. Try these. Utilizing Polish Sausage and Bacon always creates a satisfying result.
Prep Time: 25 minutes
Cook Time: 45 minutes

Equipment

  • Smoker (I used a pellet grill for consistent temperature)
  • Mixing bowl
  • Fork
  • Knife
  • Toothpicks
  • Pastry piping bag (or sandwich bag)

Ingredients
  

  • 8 oz of cream cheese softened
  • ½ cup shredded cheddar cheese you can substitute with or mix in pepper jack for a little extra heat
  • 1 TBSP BBQ Dry Rub I used Fire And Smoke Society’s Sweet Preacher Rub
  • ½ Onion Diced
  • 12 oz Polish Sausage you can substitute your favorite smoked sausage
  • 10 oz Bacon Thick Cut
  • Extra cheddar cheese cubed into ¼ inch cubes (can substitute with pepper jack cheese)

Instructions
 

  • Preheat smoker to 350°F.
  • Remove cream cheese from fridge to soften.
  • Once cream cheese is softened, add to mixing bowl. Add dry rub, shredded cheese, and diced onion. Mix thoroughly until combined.
    Smoked Pig Shot Ingredients
  • Slice sausage into ½ inch thick slices and slice bacon in half.
  • Wrap each slice of sausage with each half-slice of bacon to form shot glass-like cup. Secure bacon to sausage slices with toothpick.
    Secured Pig Shot
  • Spoon seasoned cream cheese mixture into your piping bag.
    Loading the Pig Shot
  • Pipe mixture into each pig shot. Do not fill to the top because mixture will expand during the cooking process.
  • Place pig shots on smoker and smoke for approximately 40 minutes.
    Smoked Pig Shots on Smoker
  • Add single cube of cheese to each shot and cook for another five minutes to melt.
  • Remove pig shots and let cool for five minutes then enjoy!
    Smoked Pig Shots Recipe

Nutrition

Calories: 530kcalCarbohydrates: 12gProtein: 19gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 88mgSodium: 1369mgPotassium: 268mgFiber: 3gSugar: 2gVitamin A: 667IUVitamin C: 2mgCalcium: 157mgIron: 3mg
5 from 1 vote (1 rating without comment)

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