Smoked Pig Shots with Jalapeno Cheddar Filling

Smoked Pig Shots with Jalapeno Cheddar Filling

Learn everything you need to know about how to make smoked pig shots!

First we wrap slices of kielbasa in thick cut bacon and then fill them with a jalapeno, cheddar, and cream cheese mixture before smoking them to perfection.

Whether you've got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we've got you covered!

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings Pig Shots

Calories 252kcal

Author Mads Martigan

Cost $30

Equipment

Smoker, Grill or Pellet Grill
Wood for smoking (chunks, chips, or pellets).
Knife
Cutting Board
Small Mixing Bowl and Spoon
Small Cookie Dough Scoop
36 Toothpicks
Grill Mat or Basket

Ingredients

1 package Kielbasa
1 package Thick Cut Bacon

Filling

8 ounces Cream cheese smoked or regular
1 Jalapeno diced (remove the ribs and seeds)
1 cup Shredded Cheddar Cheese
1 tablespoon of your Favorite BBQ Rub such as Blues Hog Original
2 teaspoon Chili Powder
2 teaspoon Smoked Paprika

Garnishes

1 tablespoon Honey optional to drizzle
extra jalapeno slices and green onion or chives for garnishing optional

Instructions

Preheat Grill or Smoker set up with INDIRECT heat to 300°F. Fill the water tray if there is one.

Prepare the Jalapeno Cheddar Mixture

Soften the cream cheese on the counter while you dice the jalapenos and remove the ribs and seeds.
8 ounces Cream cheese, 1 Jalapeno
Shred the cheddar cheese.
1 cup Shredded Cheddar Cheese
Mix the cream cheese, diced jalapenos, cheddar cheese, BBQ rub, chili powder, and smoked paprika together in a small bowl and set aside.
1 tablespoon of your Favorite BBQ Rub, 2 teaspoon Chili Powder, 2 teaspoon Smoked Paprika

Assemble the Pig Shots

Slice the Kielbasa into about ½ inch flat disks which will be the bases of each pig “shot glass.”
1 package Kielbasa
Cut each strip of bacon roughly in half, leaving it long enough to wrap completely around each kielbasa slice and secure with a toothpick through both the bacon and kielbasa.
1 package Thick Cut Bacon
Repeat this with each slice of kielbasa. You should have enough kielbasa and bacon for about 18 smoked pig shots.

Fill the Pig Shots

Fill each pig shot about ½ to ¾ full with the jalapeno cheddar mixture ideally using a small cookie dough scoop or piping bag. The mixture does expand on the grill or smoker while cooking so don’t fill them completely to the top.
Once you have filled each one, secure the top of the bacon slices with a second toothpick going through the filling.

Smoke the Pig Shots

Place your smoking wood chunk on the hot charcoals if using a charcoal grill or pellet tube or smoker box if using a gas grill. If using a propane or electric smoker, fill the wood chip tray.
Oil the grill grates and carefully place the pig shots on the preheated grill or smoker set up for indirect heat. Close the lid or door.
Rotate around as needed for even cooking. Use a grill mat ideally.
Smoke for about 60-70 minutes until the bacon is dark and mostly crispy.

Finish and Serve

Drizzle gently with the honey for the last 5 minutes to finish.
1 tablespoon Honey
Carefully remove from the grill or smoker. Garish with a jalapeno slice or some chopped chives.
extra jalapeno slices and green onion or chives for garnishing
Let cool on a wire rack or cutting board for 10 minutes, remove the toothpicks before eating and enjoy!

Nutrition