This batch of smoked pig shots has a big ol' hunk of cheddar in the bottom, surrounded by cream cheese and topped with diced onions and my original rub. Oh yeah!
Course Appetizer
Cuisine Barbecue, Hot Smoking
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 6
Ingredients
1lbof thick sliced baconabout 10-12 slices per pound
Cut the link of smoked sausage into ½ inch pieces.
Cut the slab of bacon in half.
Combine the cream cheese with 3 TBS of Jeff's original rub and spoon into a quart sized zip top bag. Snip off a small corner at the bottom for piping the cream cheese into the "cups".
Wrap a half slice of bacon around a piece of smoked sausage and secure all the way through with a toothpick.
Place a cube of cheddar cheese into the bacon cup
Pipe cream cheese filling into the cup until it's just below the top of the bacon.
Spoon in about ½ teaspoon of diced onions and sprinkle more of Jeff's original rub on top.
Setup your smoker for cooking at about 250°F with indirect heat and apple wood for smoke. If your smoker uses a water pan, fill it up.
Place the pig shots on a Weber grill pan, or a pan with a rack and place that into the smoker for about 90 minutes or until the bacon has a good eating texture and the cheese is melted.
Remove the pig shots from the smoker and serve immediately.