Bacon Wrapped Pig shots

Prep & Cook Info

• Prep time: 30 minutes

• Cook time: 45–60 minutes

• Smoker/Oven Temp: 300°F (150°C)

Ingredients

• The Vessel: 1 rope Kielbasa sausage

  • 1 lb thick-cut bacon (slices cut in half)

  • Sturdy toothpicks

• The Filling:

  • 8 oz (1 block) cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1 jalapeño, finely diced

  • 1 tbsp BBQ rub

• The Toppings & Baste:

  • 1 jalapeño, sliced into rounds

  • Additional BBQ rub for dusting

  • The Baste: ½ cup strawberry jelly + ½ cup BBQ sauce

Instructions

1. Construct the "Shots"

• Slice the kielbasa into rounds approximately 3/4 inch thick.

• Take a half-slice of bacon and wrap it around the edge of the sausage slice. The sausage should form the "bottom" of the glass, with the bacon walls extending upward.

• Secure the bacon to the sausage with a toothpick pushed through the side.

2. Mix the Filling

• In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, and BBQ rub.

• Mix until smooth. For the easiest assembly, transfer this mixture into a piping bag (or a gallon-sized plastic bag with the corner snipped off).

3. Fill and Season

• Pipe the cheese mixture into each bacon cup until it reaches the top.

• Place one jalapeño slice on top of the cheese.

• Generously dust the outside of the pig shots with extra BBQ rub.

4. The Cook

• Preheat your smoker to 300°F.

• Place the pig shots on a wire rack.

• Cook for about 45–60 minutes. You are looking for the bacon to become golden and rendered, but not shattered-crisp.

5. The Strawberry Baste

• In a small basting pan, whisk together the strawberry jelly and BBQ sauce. Heat on the smoker for 10 minutes.

• About 15 minutes before the end of the cook, brush the baste generously over the bacon and the cheese tops.

• Finish cooking until the glaze is tacky and set.