We served up over 90 of these "Pig Shots" at the Eggs By The Bay Eggfest last month and I didn't get a single one of them. So when a birthday potluck celebration came up yesterday, I cooked up a small batch (1/2 of the recipe below) of 26 shots in the Small. I normally get about 30-34 of these per pack of bacon but the 16 oz pack I bought had slices a little on the thick side (only 13 slices).
Here's how I make them.
Wrap a 3/8-1/2" disc of sausage (I like kielbasa) with a 1/2 piece of bacon, secure with a skewer or toothpicks & lightly dust with rub:
Fill the "shot glass" with a cream cheese, cheese, & green chilies mix:
Top with a mix of brown sugar, cayenne powder, chili powder, & BBQ rub:
Cook indirect (suppose raised direct would work) in Egg until bacon is crisped to your liking:
These 25 shots (I had one!) went into Pyrex over a hot pack and taken to work where they promptly disappeared! They pack a lot of flavor into a bite!
Recipe
Ingredients:
Nathan’s Beef Kielbasa – qty 2
Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/2 cup
Green Chiles Diced – 3 oz
Brown Sugar – ½ cup
Chili Powder – ½ tsp
Cayenne Pepper – ½ tsp
BBQ Rub - ½ tsp + a light dusting
Preparation:
Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub
Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.
Comments
Bay Area, CA
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
I'm looking forward to hearing how all of you like them and what kind of creative variations come up from these!
Bay Area, CA
After I fainted and awoke with drool all over my face.
I now know whats happening at my house on Sunday.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
Perhaps I should add a disclaimer stating I'm not responsible for any harm caused by looking at these pics!
Hope you like them as much as we do!
Bay Area, CA
I used a venison sausage and some with a chicken sausage. I had 2 packs of bacon and one pack was thicker bacon and the other was thin and falling apart. Make sure and get thicker bacon as its easier to wrap and makes them look a whole lot better.
Also my wife had some homemeade bbq sauce that we put on about half of them, and I thought they were better with BBQ glazed on the last 15 min of cook time. Also be generous with the cream cheese mix on top. The bites that had lots of that mix on there were the best!
All in all they were PRETTY DAMN GOOD!!!! Thanks for the idea!
Wow, the list keeps getting longer! Just when you thought you saw or did it all.......
Thanks for posting this
Have a good day!
"You are who you are when nobody is looking"
Trying out different ingredient options is part of the fun with the shots. I tried various versions before getting to the one I posted here. I even put parts of burnt ends into one experiment but the flavor didn't really come through enough for the amount of work involved.
Bay Area, CA
Glad to hear that!
Bay Area, CA
Bay Area, CA
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺
This place is awesome! Very heart healthy.
I know, and I'm lovin it.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
Thanks again for the great idea!
"You are who you are when nobody is looking"
Bay Area, CA