Smoked Pig Shots: The Ultimate Guide to Delicious BBQ Appetizers

Smoked pig shots: Prepare to embark on a culinary adventure that will redefine your understanding of bite-sized deliciousness! Imagine succulent, smoky sausage cradling a creamy, cheesy filling, all wrapped in crispy bacon and kissed by the sweet kiss of smoke. These aren’t just appetizers; they’re miniature flavor bombs that explode with every single bite!

While the exact origins of smoked pig shots are shrouded in mystery, their popularity has exploded in recent years, becoming a staple at backyard barbecues, tailgates, and potlucks across the country. They represent the perfect marriage of classic American flavors: smoky barbecue, savory sausage, and creamy cheese. It’s a combination that’s simply irresistible.

What makes these little morsels so beloved? It’s the symphony of textures and tastes. The smoky, slightly spicy sausage provides a hearty base, while the creamy cheese filling adds a luxurious richness. And then there’s the bacon – oh, the bacon! Crispy, salty, and utterly addictive, it’s the perfect finishing touch. Plus, they’re incredibly easy to make and can be prepped ahead of time, making them the ultimate party food. Get ready to impress your friends and family with these unforgettable smoked pig shots!

Ingredients:

• 1 lb Thick-Cut Bacon, cut into halves
• 1 lb Smoked Sausage, cut into 1/2-inch thick slices
• 8 oz Cream Cheese, softened
• 1 cup Shredded Cheddar Cheese
• 1/2 cup Brown Sugar, packed
• 1/4 cup BBQ Sauce (your favorite kind!)
• 1 tbsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Optional: Jalapeño slices, for topping
• Optional: BBQ Rub (your favorite kind!)

Preparing the Pig Shots:

1. Prepare the Bacon Cups: This is the foundation of our pig shots! Take a half slice of bacon and wrap it around the outside of a sausage slice. Secure the bacon with a toothpick. Make sure the bacon overlaps slightly to create a sturdy “cup” that will hold all the delicious filling. Repeat this process until all the bacon and sausage are used. Don’t worry if they aren’t perfect; they’ll still taste amazing!
2. Prepare the Cream Cheese Filling: In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, brown sugar, BBQ sauce, Worcestershire sauce, garlic powder, and onion powder. Mix everything together until it’s smooth and well combined. I like to use an electric mixer for this, but you can definitely do it by hand. Just make sure there are no lumps of cream cheese remaining. Taste the mixture and adjust the seasonings to your liking. If you want a little extra kick, add a pinch of cayenne pepper.
3. Fill the Bacon Cups: Now comes the fun part! Using a spoon or a piping bag, carefully fill each bacon cup with the cream cheese mixture. Be generous, but don’t overfill them, or the filling will spill out during cooking. I find that a piping bag makes this process a lot cleaner and easier, but a spoon works just fine too.
4. Add Toppings (Optional): If you’re feeling adventurous, you can add a slice of jalapeño on top of each pig shot for a little heat. You can also sprinkle a little bit of your favorite BBQ rub on top for extra flavor. I personally love the combination of sweet, smoky, and spicy!

Smoking the Pig Shots:

1. Preheat Your Smoker: Preheat your smoker to 250°F (121°C). I prefer using wood chips like hickory, apple, or pecan for a nice smoky flavor, but you can use whatever wood you like best. Make sure your smoker is clean and ready to go before you start.
2. Arrange the Pig Shots: Place the pig shots directly on the smoker grate, making sure they are not touching each other. This will allow the smoke to circulate evenly around each pig shot. If you’re using a pellet smoker, you can place them directly on the grate. If you’re using a charcoal smoker, you might want to use a wire rack to make it easier to remove them later.
3. Smoke the Pig Shots: Smoke the pig shots for about 2-2.5 hours, or until the bacon is cooked through and crispy and the filling is bubbly and golden brown. The exact cooking time will depend on your smoker and the thickness of your bacon, so keep an eye on them. I like to check the internal temperature of the bacon with a meat thermometer to make sure it’s reached at least 145°F (63°C).
4. Monitor the Temperature: It’s important to maintain a consistent temperature in your smoker throughout the cooking process. Use a reliable thermometer to monitor the temperature and adjust the vents as needed. If the temperature starts to drop, add more fuel to the smoker. If the temperature starts to rise, close the vents slightly.
5. Optional: Glaze with BBQ Sauce (Last 30 Minutes): For an extra layer of flavor, you can brush the pig shots with BBQ sauce during the last 30 minutes of cooking. This will give them a nice, sticky glaze that’s absolutely irresistible. I recommend using a BBQ sauce that complements the flavors of the cream cheese filling and bacon.

Serving and Enjoying:

1. Remove from Smoker: Once the pig shots are cooked through, carefully remove them from the smoker using tongs or a spatula. Be careful, as they will be very hot!
2. Let Cool Slightly: Allow the pig shots to cool for a few minutes before serving. This will give the filling a chance to set up slightly and prevent it from being too runny. It also makes them easier to handle.
3. Remove Toothpicks: Before serving, remove the toothpicks from the pig shots. This is very important to prevent anyone from accidentally swallowing them.
4. Serve and Enjoy: Serve the pig shots immediately while they are still warm and delicious. They are perfect as an appetizer, snack, or even a side dish. I like to serve them with extra BBQ sauce on the side for dipping.
5. Storage (If Any Left!): If you happen to have any leftover pig shots (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Tips and Tricks for Perfect Pig Shots:

• Use Thick-Cut Bacon: Thick-cut bacon is essential for making sturdy bacon cups that can hold the filling without falling apart. Thin bacon will likely tear or crumble during cooking.
• Soften the Cream Cheese: Make sure the cream cheese is completely softened before mixing it with the other ingredients. This will ensure that the filling is smooth and creamy.
• Don’t Overfill the Bacon Cups: Overfilling the bacon cups can cause the filling to spill out during cooking. Fill them generously, but leave a little bit of space at the top.
• Use a Meat Thermometer: A meat thermometer is your best friend when smoking meat. Use it to check the internal temperature of the bacon to ensure that it’s cooked through.
• Experiment with Flavors: Don’t be afraid to experiment with different flavors and toppings. Try adding different types of cheese, spices, or sauces to the filling.
• Adjust Cooking Time as Needed: The cooking time will vary depending on your smoker and the thickness of your bacon. Keep an eye on the pig shots and adjust the cooking time as needed.
• Make Ahead: You can prepare the pig shots ahead of time and store them in the refrigerator until you’re ready to smoke them. This is a great way to save time when you’re entertaining.
• Use a Wire Rack: If you’re using a charcoal smoker, consider using a wire rack to make it easier to remove the pig shots from the smoker.
• Don’t Forget the Toothpicks!: Remember to remove the toothpicks before serving the pig shots. This is very important to prevent anyone from accidentally swallowing them.
• Enjoy!: Most importantly, have fun and enjoy the process of making these delicious pig shots! They are sure to be a hit at your next barbecue or party.

Variations and Substitutions:

• Different Meats: While smoked sausage is the classic choice, you can experiment with other meats like chorizo, andouille sausage, or even ground beef.
• Cheese Variations: Feel free to use different types of cheese in the filling, such as pepper jack, mozzarella, or gouda.
• Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the filling for a spicier kick.
• Sweet and Savory: Drizzle a little bit of honey or maple syrup over the pig shots during the last few minutes of cooking for a sweet and savory flavor.
• Vegetarian Option: For a vegetarian option, you can use vegetarian sausage and fill the bacon cups with a mixture of cream cheese, vegetables, and herbs.
• Different BBQ Sauces: Experiment with different BBQ sauces to find your favorite flavor combination.
• Add Vegetables: Incorporate finely diced vegetables like bell peppers, onions, or mushrooms into the cream cheese filling.
• Use Different Wood Chips: Try different types of wood chips to create different smoky flavors.

Conclusion:

Well, there you have it! I truly believe these Smoked Pig Shots are about to become your new go-to appetizer. They’re incredibly easy to make, bursting with flavor, and guaranteed to be a crowd-pleaser. Seriously, who can resist a bite-sized package of smoky, cheesy, bacon-wrapped goodness?

But beyond the simplicity and deliciousness, what really makes these Smoked Pig Shots a must-try is their versatility. They’re perfect for game day, backyard barbecues, holiday parties, or even just a fun weekend snack. They elevate any gathering and are always the first thing to disappear from the table. Trust me, I’ve seen it happen time and time again!

And the best part? You can easily customize them to your liking. Feeling adventurous? Try adding a pinch of cayenne pepper to the cream cheese mixture for a little kick. Or, swap out the cheddar cheese for pepper jack for an extra layer of spice. You could even experiment with different types of sausage – chorizo would be amazing!

For serving suggestions, I like to keep it simple. A platter of these Smoked Pig Shots alongside some toothpicks is all you really need. However, if you want to get a little fancier, you could arrange them on a bed of shredded lettuce or serve them with a side of your favorite barbecue sauce for dipping. A tangy mustard-based sauce would be particularly delicious.

Another great variation is to use different types of bacon. Thick-cut bacon will provide a heartier bite, while applewood-smoked bacon will add a touch of sweetness. You can even try using turkey bacon for a slightly healthier option, although I must admit, it’s hard to beat the real deal!

Don’t be afraid to get creative and experiment with different flavor combinations. The possibilities are endless! You could even create a “pig shot bar” with a variety of fillings and toppings, allowing your guests to customize their own. Imagine the fun!

I’m so confident that you’re going to love this recipe. It’s a guaranteed winner, and I can’t wait for you to try it. So, fire up your smoker, gather your ingredients, and get ready to experience the magic of Smoked Pig Shots.

But most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your friends and family think? Share your photos and stories in the comments below. I’m always eager to see how you make this recipe your own. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love. So, don’t be shy – let me know what you think! Happy smoking, and happy eating! I hope you enjoy these as much as I do. I know you will not regret making these Smoked Pig Shots.