Smoked Pig Shots
Bacon-wrapped sausage cups filled with cream cheese.
Jump to RecipePig shots are the ultimate BBQ party food - imagine a bacon-wrapped cup of Italian sausage filled with gooey, smoky cream cheese. They're basically everything delicious wrapped into bite-sized packages of pure indulgence. One batch is never enough, so plan accordingly.
These are perfect for tailgate parties, game day spreads, or any gathering where you want a wow-factor appetizer. They disappear incredibly fast at Super Bowl parties, holiday open houses, and cookout appetizer tables. Make double what you think you need.
Serve as a standalone appetizer with toothpicks for easy grabbing. They pair perfectly with an ice-cold beer or bourbon cocktails. For a spread, include other BBQ appetizers like smoked jalapeño poppers, burnt ends, and bacon-wrapped smokies. Simple crackers alongside help break up the richness.
Get creative with the filling - try pepper jack for heat, cheddar and bacon bits for extra porky goodness, or blue cheese for a gourmet twist. Some folks add jalapeños to the cream cheese mixture, while others mix in ranch seasoning or everything bagel seasoning.
Use a muffin tin to help the bacon cups hold their shape while smoking. Don't underfill them - the cream cheese should be generous. Glaze with BBQ sauce during the last 15 minutes for sticky, caramelized goodness. They're best served warm when the cheese is still gooey.
Ingredients
Instructions
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1
Wrap bacon slice around sausage round to form cup.
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2
Secure with toothpick.
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3
Mix cream cheese, cheddar, and jalapenos.
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4
Fill each cup with cheese mixture.
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5
Season tops with BBQ rub. Try Bad Byron's Butt Rub for extra flavor.
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6
Smoke at 275°F for 1. 5-2 hours.
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7
Bacon should be crispy and internal temp should reach 165°F. Use an instant-read thermometer for accuracy.
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8
Drizzle with BBQ sauce.
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9
Remove toothpicks and serve.