MGoBBQ: Pig Shots

Submitted by GoBlueBBQ on October 19th, 2017 at 12:00 PM

[Sponsor Note from Seth: My wife just made her pulled chicken recipe in the slow cooker and then she mixed it 50-50 with the spicy yellow lentil hummus by Lantana and we ate it by dipping lightly toasted pitas in the bowl. Un-frikkin-believable how good this is. Lantana provides the sponsorship so we can bring you Joe Pichey’s way more complex and awesome recipes. You should really really try their hummus if you haven’t yet.


Also it’s not made of cats!]



I love an easy appetizer recipe especially when bacon is involved. Toss in some cheese, jalapeños and brown sugar and I’m hooked. This one is super easy and can be changed to to fit your taste buds. I’ve made these a few times and they always disappear quicker than an ice cold barley pop after eating some Lantana Extra Spicy 3 Pepper hummus. (My favorite) They go fast is what I’m saying’.


  • Kielbasa
  • Cream Cheese (Pick your favorite flavor)
  • Sour Cream
  • Bacon
  • Cheddar Cheese
  • Brown Sugar
  • Jalapeños - OPTIONAL
  • Your favorite rub

[After the JUMP: Shots shots shotsshotsshots shots shots shotsshotsshots]


Set your grill or smoker up for indirect heat and shoot for a temp of 250 - 275. I like to use a mix of pecan and cherry wood for his one. It will give a nice sweet smoke flavor and won’t overpower the appetizer.


As the grill is heating up, slice your kielbasa into 1/2 inch slices. Try and cut them as straight as you can. It will make them easier to wrap and fill later. I love kielbasa in this recipe.


Take 1/2 a piece of thick cut bacon and wrap each piece and secure with a toothpick.


Make them all ahead of time and lay ’em out for easy filling. I’ll be honest, the only reason I added this pic is because of my new skull beer mug that was in the background. That is all, moving along now.


Mix your cream cheese, cheddar cheese and sour cream along with your favorite rub. I use equal parts sour cream, cheddar cheese and cream cheese in this one. Add enough rub to taste. I add mine to a sandwich bag for easy distribution to the Pig Shots.


Fill the bag, snip the corner off and start filling’.


I’ve been told by several Jalapeño professionals, that the ones with the stretch marks are the hottest ones. I’m not sure if it’s true, but I’m sure someone can confirm for me. I chose this one. Look at those stretch marks.


I like to top mine with a jalapeño, but it’s your call. I like the spicy and sweet combo.


Once these are filled, top each shot with a little brown sugar. Pack as much brown sugar as you can on top of these shots.


Place these in your smoker and let go for about 45 - 60 mins or until the bacon is to your liking. I like to leave mine in a pan in case they tip over.


After about 45 mins, the bacon should start to crisp and turn a nice mahogany color. The brown sugar will melt and the jalapeño will start to wilt.


Remove from the heat once the bacon is where you want it. I like mine kinda medium. These could go up to 90 mins depending on how hot your heat source is.


Let them rest for at least 5 mins. The ooey gooey cheese and brown sugar mixture is like lava at this point in time. Trust me, let it rest. Learn from my mistakes.


They are candy on a stick.


Let me now what you think of these. They are a tailgate staple and always fun to eat. Your guests will love you when they get a whiff of these shots. They can also be made in the oven if you don’t have a grill or smoker. GO BLUE!!!


Perkis-Size Me

October 19th, 2017 at 12:17 PM ^

My good friend, do you keep an online recipe book anywhere of all these insanely good looking dishes you make? 

Every week it's something original, and something that looks absolutely amazing.

Blue since 82

October 19th, 2017 at 12:38 PM ^

So I decided, mostly because of these posts and my love for BBQ, that I want to get in the smoking game and not just grilling.  I have grilled on Charcoal and Propane but currently want to drop both and go to a smoker/grill combo.

What do people recommend?  Per most things-I want best quality without paying too much.  I have been looking at some of the wood pellet units and they seems nice but I don't really know.

Thanks for the help!


October 19th, 2017 at 1:33 PM ^

I've had a WSM since 2003 and it's a reliable performer.  Ribs, brisket, sockeye, pork shoulder--it's really well made and has never let me down.  My wife says it's the best thing she's ever bought me.  

You're probably aware of if you're already researching, but for those who haven't discovered it, it's full of great recipes, mods, and the like.  


October 19th, 2017 at 2:07 PM ^

I also have a WSM (but one of the smaller ones) but it doesn't fit the smoker/grill combo.  If the OP really wants a combo, I'd suggest a Weber Kettle and then getting something like the Slow N Sear that can really help the smoking part of it.

I have been thinking of upgrading to a Pit Barrel Cooker for my smoker but haven't been able to pull the trigger yet


October 19th, 2017 at 12:54 PM ^

I want a big green egg real bad but that is more top of the line high money stuff and probably not that much better than the weber smoker, just gives you a little more as a grill smoker/combo, especially if you want to get fancy and do things like a pizza stone, etc.

Winthorpe. Louis III

October 19th, 2017 at 4:08 PM ^

I've had absolutely incredible results (and nothing but positive feedback from guests) with my Traeger Elite (bought at Costco about 4 years ago). The advantage of the pellet grill is its ability to maintain temperature without any fire tending.  A 13 hour pork shoulder can be done while sleeping without interruption. Just make sure the hopper remains adequately supplied and you're good. The abilty to cook/smoke at temps ranging from 200 to 550 is also a plus in terms of flexibility.  Pellet flavors are abundant and available at just about any ACE or Costco. The drawback is that you need a power source to run the auger that feeds the fire. Cant speak to the Egg other than that I've had some damn fine meals from those belonging to friends as well. I imagine you won't go wrong with either of those choices.


October 20th, 2017 at 10:08 AM ^

You cant go wrong with the Weber Smokey Mountain 22 inch smoker.  You can use it as a grill as well if you use the bottom ring only.  It will make sense once you look at it.  The pellet smokers are nice and basically an outdoor oven powered by processed wood pellets.  They are a set it and forget it style cooker.  I am not against them, but I prefer the art of using wood and charcoal. 

rob f

October 19th, 2017 at 12:57 PM ^

in photos #2 & 3. Nothing against smoked kielbasa, but fresh kielbasa (from a meat market that KNOWS kielbasa) is much tastier.

I may experiment a bit with that particular ingredient, but I think I'll cook the fresh kielbasa first before slicing it into bite-size pieces.


October 19th, 2017 at 1:09 PM ^

I'd maybe be inclined to try these with either bratwurst or mild italian sausage - probably more likely the latter. Any experience with doing that?