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.
Also try my smoked Scotch eggs!
- 1 pound bacon
- 1 pound smoked sausage or kielbasa
- 12 ounces cream cheese plain or flavored, softened
- 2 tablespoons BBQ rub
- 2 tablespoons Brown sugar
- 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.
Nutritional values are approximate.