[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’.
- Cream Cheese (Pick your favorite flavor)
- Sour Cream
- 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!!!