BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Smoked Pig Shots: Big Cheddar and Onion

Helpful Information

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Smoker Temp: 250°F
• Meat Finish Temp: N/A
• Recommended Wood: Apple

What You'll Need

• 1 lb of thick sliced bacon (about 10-12 slices per pound)
• 1 link of smoked sausage, kielbasa, etc.
• 8 oz cream cheese, softened
• 1 block of cheddar cheese, cut into ½ inch cubes
• ¼ onion, diced
• BBQ Rub of your choice, Pit Face Spicy is great
• Toothpicks

Step 1: Cut the Sausage and Bacon
I purchased a package of smoked sausage which contains (2) links. One of them I'll use and the other will get saved for later. If you cut the sausage about ½ inch thick, you can easily get 20-22 pieces.



The bacon must be thick for these to work correctly. the thin stuff is too wimpy and just doesn't hold the “cup” shape very well. You'll just end up frustrated if you try to use that stuff. I recommend getting several packages of bacon and if you find that one is too wimpy, put it back in the fridge and save it for breakfast.

The thick cut bacon needs to be cut in half. There were 11 slices in the package that I picked out and after cutting them in half, that's enough for 22 pig shots. Perfect!

When you're ready to make the cream cheese filling, unwrap the cream cheese and place it into a small mixing bowl with about 3 tablespoons Pit Face Spicy
Mix it up well.

Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.

Step 3: Cube the Cheddar Cheese
I purchased some cheddar already cubed up but you can easily purchase a block or you may already have some in the fridge and cube it yourself.

Step 4: Make the Cups
Wrap a half slice of thick bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done a couple.

Step 5: Fill with Cheddar, Cream Cheese, Onion and Rub
Place a cube of cheddar down in the cup

Pipe it almost full with the cream cheese filling.

Spoon in about a half teaspoon or more of diced onions

Sprinkle on some of rub to complete.


You can literally use any smoker or even a grill for these as long as you can set it up for indirect cooking at about 250°F. If your smoker won't cook that hot, you can maintain a lower temperature but they will take longer to finish.
Place the tray of pig shots in the smoker and let them smoke for about 1.5 hours or until the bacon has a good eating texture and the cheese is melted.

 

That looks awesome.

 

Good to snack on while cooking big meats.

 

So delicious looking

 

I will have some of these ready at the HF meet

 

Bet it would taste great with ketchup

 

Ketchup is good on everything

 

That on a platter with stuffed/wrapped chilies....perfect snack.

 

Evening Kenny

 

Getting close to beer time

 

Saved this for later.

 

You will like them

 

I saved it and emailed it to Eric.

Bet he makes them at the fire station this week. Lol

 

There’s not much I don’t like.

 

I got that email yesterday as well, and plan to make them soon.

 

They have been on his website for a while. You should go look at all the recipes. There is some god ones.

 

Who’s?