bacon Archives

Roasted Pig Pecans

Unbelievable divine snack that will disappear in a snap.

Course Appetizer

Cuisine American

Keyword nuts, roasted

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 212kcal

Author Adapted from Tammy Algood

Ingredients

2 cups pecans halves
2 tablespoons unsalted butter melted
4-6 slices bacon chopped into 1/2″ pieces (use less bacon if using thick-cut)
2 tablespoons sugar
½ teaspoon kosher salt
pinch cayenne pepper to taste

Instructions

Heat your oven to 350 F.
Place the nuts in a bowl. Drizzle with the butter and add in the bacon. Toss to coat and mix.
Pour mixture out onto a baking sheet and spread out evenly.
Bake for 25-40 minutes, stirring every 10 minutes, until the bacon is done. Remove from oven.
Combine the sugar, salt, and cayenne and sprinkle over nuts. Stir to mix.
Let cool completely before serving.

Nutrition

Nutritional values are approximate.

Pig shots (and variations) are a common treat at BBQ competitions, so I thought I’d throw a few on my smoker when doing my last smoke. Sausage, bacon, cream cheese and seasoning make for a great treat. It’s important to have a few little treats to snack on as a day’s worth of smoking goes on. A lot of these little delicious morsels became cook’s treats. Those are the bites that the cook gets to take before everyone else. That’s one of the best things of being the cook.

Pig shots are incredibly easy to make. You can use different combinations of creamed cheese and rubs to make your own flavors.

Weber Deluxe Grilling Basket

Also try my smoked Scotch eggs!

Print Pin

5 from 1 vote

Pig Shots

Great one-bite shots filled with smoked pork flavors, creamy cheese and a hit of spice.

Course Appetizer

Cuisine American

Keyword smoked, treats

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 141kcal

Ingredients

1 pound bacon
1 pound smoked sausage or kielbasa
12 ounces cream cheese plain or flavored, softened
2 tablespoons your favorite BBQ rub
2 tablespoons Brown sugar
Toothpicks

Instructions

Heat your smoker to 225 F.
Cut the bacon pieces in half in the middle.
Cut the sausage into coins that are half as thick as the bacon is high when stood on edge.
Wrap the bacon around the sausage and secure with a toothpick. You want the bottom of the sausage to be even with the bottom of the bacon. This will form a level edge on the bottom, and a little ‘cup’ at the top for the remaining ingredients.
Spoon some cream cheese into each ‘cup’. Sprinkle with brown sugar and your favorite BBQ rub.
Place on smoker until the bacon is done and just starting to crisp up.
Serve warm.