Smoked Pig Shots
A little bit spice, a little bit nice. These smoked pig shots engage the whole spectrum of taste.
5 oz Philadelphia Chive & Onion Cream Cheese spread
1 ½ lb of thick cut bacon
14 oz of Kielbasa sausage
4 oz fire roasted diced green chiles
8 oz Colby jack shredded cheese
4 tablespoons of Blues Hog – Original Dry Rub
3 oz of jalapeno peppers
1 sandwich bag
Grab a small to medium sized bowl.
Spoon out all of the cream cheese and diced green chiles.
Add in desired amount of Colby jack cheese leaving some leftover to top at the end.
Add in 3 tablespoons of Blues Hog – Original Dry Rub.
Mix all the ingredients in together well.
Slice your kielbasa sausage into 16 half inch slices.
Cut each piece of bacon in half and wrap around each slice of sausage.
Place a toothpick through bacon and sausage to hold into place.
Fill sandwich bag with pig shot filling from bowl.
Cut a corner of the bag to turn it into a piping bag and fill each pig shot.
Top each shot with a slice of a jalapeno pepper.
Shake a light layer of Blues Hog – Original Dry Rub on each shot.
Preheat your Prime Series grill to 300 degrees.
Place on grill for approximately 1 hour.
Top with a light layer of Colby jack cheese and let it melt.
At approximately an hour and 15 minutes, or once the bacon looks done, pull the pig shots off the grill to cool for 10-15 minutes.
Feel free to play around with other ingredients. You can also do mild or spicy chiles based on the level of heat you are looking for. And to add even more of a kick you can leave the seeds in the jalapenos.
This is a really fun and easy recipe, but I do recommend leaving a good amount of time for prep (at least 30 minutes) if you’ve never made these before. The pig shots take longer than expected to put together.