BACON WRAPPED PIG WINGS RECIPES

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SMOKED PIG SHOTS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



Smoked Pig Shots - Learn to Smoke Meat with Jeff Phillips image

If you're looking for a smoked appetizer that has super bowl party written all over it.. you've found it! A slice of sausage, wrapped in bacon and held secure with a toothpick to form a cup. The cups are filled with almost anything but my favorite is a cream cheese mixture containing chopped jalapeño, Jeff's original rub and grated cheese.

Provided by Jeff Phillips

Prep Time 30 minutes

Cook Time 90 minutes

Number Of Ingredients 7

Smoked sausage links (Cut into ½ inch thick rounds. Polish kielbasa also works great.)
Bacon (thick cut and cut in half)
8 ounces cream cheese (softened on counter)
½ cup grate cheese (4 cheese Mexican blend works great)
2 tablespoons jalapeños (chopped)
2 TBS Jeff's original rub (divided)
Jeff's original barbecue sauce

Steps:

  • Make the cream cheese mixture by combining the softened cream cheese, ½ cup grated cheese, 1 tablespoon of Jeff's original rub and and 2 tablespoons of chopped jalapeños into a small to medium sized mixing bowl. Mix well.
  • Wrap the half pieces of bacon around the sausage slices and secure with a toothpick.
  • Fill the "cups" with the cream cheese but not all the way to the top. The bacon will shrink as it cooks.
  • Setup your smoker for indirect cooking at about 250-275°F or as close to this temperature as you can.
  • Place the pig shots on the smoker grate and smoke cook for approximately 90 minutes or until the bacon is cooked through and has good "bite-through" or texture.
  • When the appetizers are finished cooking, you can glaze with barbecue sauce if you like. I used my original barbecue sauce thinned with a little apple juice. Let the pig shots continue in the heat for about 10 minutes after cooking to allow the sauce to set.
  • Serve immediately.

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