Prepare to blow your taste buds away with the most decadent, mouth-watering appetizer that will make your guests go wild! These Smoked Triple Pig Shots are not just a recipe; they're a flavor explosion that combines crispy bacon, spicy sausage, creamy cheese, and a tantalizing BBQ glaze. Perfect for game days, backyard parties, or when you want to prove you're the ultimate grill master, these pig shots are about to become your new obsession. Warning: These addictive bites might just steal the show at your next gathering!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb bacon
- 1 lb sausage
- 1 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup jalapenos, diced
- BBQ sauce for glazing
Instructions
- Begin by preparing your ingredients. Dice the jalapenos and set them aside. In a mixing bowl, combine the cream cheese and shredded cheddar cheese, mixing until well blended. You can use a hand mixer or a spatula for this step.
- Next, take the bacon and cut it into halves or thirds, depending on how thick you want your pig shots to be. Each piece should be long enough to wrap around the sausage and hold the filling.
- In a separate bowl, take the sausage and mix in the diced jalapenos. This will give the sausage a spicy kick. Make sure the jalapenos are evenly distributed throughout the sausage.
- Now, take a piece of bacon and wrap it around a small amount of sausage mixture, forming a small cup shape. Ensure that the bacon overlaps slightly to hold the shape. Repeat this process until all the sausage mixture is used up.
- Place the bacon-wrapped sausage cups on a tray or a baking sheet lined with parchment paper. This will make it easier to transfer them to the smoker later.
- Using a small spoon or piping bag, fill each bacon-wrapped cup with the cream cheese and cheddar mixture. Be generous, as this is the star of the dish!
- Preheat your smoker to 225°F (107°C). If you’re using a charcoal grill, set it up for indirect cooking and add wood chips for smoking, such as hickory or applewood.
- Once the smoker is ready, carefully place the pig shots on the grill grates. Close the lid and let them smoke for about
- 5 to 2 hours, or until the bacon is crispy and the sausage is cooked through.
- During the last 15 minutes of cooking, brush the tops of the pig shots with your favorite BBQ sauce. This will add a nice glaze and enhance the flavor.
- Once cooked, remove the pig shots from the smoker and let them cool for a few minutes. Serve them warm as an appetizer or snack, and enjoy the delicious combination of flavors!
Tips
- Use thick-cut bacon for the best structural integrity and crispy texture.
- Make sure to overlap bacon edges to create a sturdy "cup" for the filling.
- Don't overfill the bacon cups - leave a little room for the cheese to melt.
- Choose high-quality sausage for maximum flavor impact.
- For extra heat, use hot jalapeños or add a dash of cayenne to the cheese mixture.
- If you don't have a smoker, these can be made in an oven at 375°F for about 45 minutes.
- Let the pig shots rest for a few minutes after cooking to allow the cheese to set.
- Experiment with different cheese blends or add crispy chopped herbs for variety.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 3g
Protein: 35g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 125mg
