Pig Shots

Pig Shots

I have been a serious barbecue enthusiast for a few years now and thought I have heard of just about everything barbecue. That’s definitely not the case and I often come across hidden gems. I came across one of those hidden gems in late 2018.

I happen to be home when my pest control guy came for my regularly scheduled bi-monthly service. My pest guy is also a barbecue enthusiast and follows me on Instagram. We were sharing barbecue tips and talking about my newly acquired Primo Ceramic Grill.

During this conversation my pest guy said something about “pig shots.” When I heard him say “Pig Shots” I was immediately intrigued and thought ‘that’s a catchy name for a barbecue dish’. After a brief description on what a Pig Shot was I added it to my barbecue bucket list and planed on making them in the following days. The days turned to weeks and the weeks turned to months. I finally put an end to my Pig Shot procrastination and those little gems did not suck.


1 like of kielbasa

1 package of thick cut bacon

8oz. Cream Cheese softened

1 cup shredded cheddar cheese

1 cup mayo

¼ cup sour cream

2 fresh jalapenos

Favorite BBQ rub

Tooth picks

Start by preparing you grill for indirect cooking until you reach cooking temp (225 degrees-250 degrees).

While the grill is preheating cook three pieces of bacon until crispy. Set aside on a paper towel and let cool.

In a large mixing bowl mix cream cheese, cheddar cheese, mayo, sour cream and one or two teaspoons of your favorite barbecue rub. I use Killer Hogs “The BBQ Rub”. Mix all ingredients. Deseed one jalapeno and finely chop. Add chopped jalapeno to cream cheese mixture. Use less jalapeno if desired. I use half a jalapeno. Chop bacon and fold into cream cheese mixture. Set mixture aside.

Get Killer Hogs BBQ Rub <- CLICK HERE

Slice kielbasa into ¼ inch pieces. Cut the remaining bacon in half and set aside. Wrap the kielbasa slices with a piece of bacon making sure to overlap the edges. Make sure the slice of the bacon is at the bottom of the kielbasa and it should look similar to a shot glass. Secure the bacon to the kielbasa by threading a toothpick through the bacon and kielbasa.

After each slice of kielbasa is wrapped with bacon lightly season with your favorite barbecue rub. Place cream cheese mixture into a gallon sized zip-lock bag and cut the tip off the corner. Pipe the mixture into each of the pig shots. Thinly slice a jalapeno with a sharp knife and top each pig shot with a slice of jalapeno.

Place pig shots on the grill and cook for 1.5 hours to 2 hours. It’s important to cook at a lower temp to prevent mixture from melting and running through the pig shot. When finished, sprinkle with dried parsley (optional). Add a small drop of chili oil for a little added spice if desired. Serve with Triskets or eat alone.

Pig Shots

Tip: prior placing pig shots on the grill place them on small cooling racks. This makes for easy and quick placement on and off the grill.

NOTE: I used Porter Road Kielbasa and and Cured Bacon.

Get Porter Road <- CLICK HERE

Use code FREEDOMSOHARD to save $15 on your first order at Porter Road

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Smoking temperatures are between 180 -250 degrees.



Cook to internal temperature and not to times.



Take notes and learn from each cook.