04/20/2025
Pig shots: Smoky. Cheesy. Spicy. The jalapeño popper upgrade you didn’t know you needed. 🥓🔥 This week’s test run.
📋 Recipe:
Ingredients (makes ~12-15 pig shots):
- 1 lb kielbasa sausage, sliced into ½-inch thick rounds
- 12-15 slices of medium-cut bacon (1 full strip per shot, or can cut if willing to do some stretching)
- Filling:
- 8 oz cream cheese, softened
- 2 tbsp finely chopped pickled jalapeños
- 1 tsp Heath Riles Garlic Jalapeño Rub
- ½ cup shredded Colby Jack cheese
Instructions:
1. Preheat smoker to 275°F.
2. Wrap each kielbasa round with a bacon strip to form a “shot glass” shape. Secure with a toothpick, or two.
3. Mix cream cheese, jalapeños, rub, and Colby Jack in a bowl until smooth.
4. Pipe or spoon filling into each bacon-wrapped kielbasa round, filling to the top.
5. Smoke at 275°F for 2-2.5 hours, or until bacon is crispy and golden.
6. Let cool slightly before serving.
💬 What’s your favorite BBQ bite? Let’s hear it!
