One of My ALL TIME FAVORITE Smoker Appetizers - Smoked Pig Shots on the Pellet Grill

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage offers lower calories and fat.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories and adds creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Start by discussing the versatility of pig shots and the ingredients you'll be using.

Show the homemade jalapeno and cheddar sausage as the chosen sausage for the recipe.

Mention that you can use any sausage, including kielbasa, and recommend high-quality bacon.

Prepare the cheese mixture by adding cream cheese, cheddar cheese, a couple tablespoons of barbecue seasoning, and a few dashes of hot sauce in a bowl and mix thoroughly.

Cut the bacon strips to a size that will wrap around the sausage slices, gauging the thickness based on how much filling you want.

Wrap each sausage slice with a strip of bacon, ensuring the meat side is up and the fat side is down for better support.

Fill each bacon-wrapped sausage with the cheese mixture using a piping bag or spoon, filling them generously.

Place the filled pig shots on a cooling rack upside down for easy movement to the grill.

Season the pig shots with your favorite barbecue seasoning before cooking.

Preheat the pellet grill to 300°F (149°C) and cook the pig shots for 30 minutes.

After 30 minutes, increase the temperature to 350°F (177°C) to render the bacon fat and achieve a crispy texture, cooking until desired doneness is reached.

Remove the pig shots from the grill and let them cool slightly before applying barbecue sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens