My girlfriend made these for our participation in the DIGG’s BBQ competition this past May and they were AMAZING. While mine turned out delicious, they looked less than stellar so I have temporarily borrowed a google image.
PIG SHOTS adapted from MEAT CHURCH
Pig Shots make a simple and amazing tailgating appetizer.
1 block (8 ounces) cream cheese, softened
1 can diced green chilies, drained or a FINELY diced Jalapeño
1 jar pimientos, WELL drained! (Optional)
4 ounces cheese, shredded (I like a Fontina or sharp White Cheddar)
1 1/2 teaspoons chili powder
2 tablespoons Honey Hog BBQ Rub (or sweet rub of choice)
1 pound bacon (not thick, but not too thin), cut in half
1 smoked sausage, sliced into 1/2″ discs
- Prepare your smoker at a temp of 350°. I like pecan or cherry wood for this recipe.
- Mix cream cheese, chiles or jalapeño if using, pimientos if using, shredded cheese, chili powder and BBQ rub thoroughly in a mixing bowl. Set aside.
- Slice sausage into 1/2-inch slices.
- Wrap bacon around the sausage, creating a “bowl” and secure with a toothpick.
- Fill the “bowl” with the cream cheese mixture.
- Top with a sprinkle of BBQ rub.
- Smoke the pig shots in the smoker 45-60 minutes until the bacon looks just right.
- Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.
- Enjoy!
NOTE: Homemade pimiento cheese works well in these also.