Best Pig Shots Recipe
Image credits to Postal Barbecue via Youtube
Looking for some food inspiration for your next gathering? I highly recommend this pig shots recipe from Postal Barbecue on Youtube. Packed with amazing smoky flavors that will surely make your mouth water – this will definitely make a big impression on your guests or family. Plus, it is really fun to make! Learn this recipe in no time by following the tutorial below.
Ingredients:
- sausage of your choice
- 1 package of bacon (cut in half)
- toothpicks (for securing)
- postal barbecue original rub (or any barbeque seasoning)
- barbeque sauce (of your choice)
Pig Shots Filling:
- 1 block of cream cheese
- 3/4 cup of shredded cheese
- 1 jalapeno (diced)
- postal barbeque original rub (to taste; you can use any barbeque seasoning)
Directions:
Step 1
To start, slice the sausage for about half an inch for each slice. Next, take one strip of the bacon and wrap it around the sausage slice to make the pig shot cups. To secure the bacon and sausage in place, grab a toothpick and place it through them. Repeat the process until you have assembled all the cups. Moving on with the filling, in a bowl, put one block of cream cheese. Next, add about half a cup of shredded cheese, followed by one diced jalapeno. (It’s up to you how much jalapeno you want to add.) Sprinkle in about a tablespoon of barbeque seasoning, then mix it all together nicely and thoroughly.
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Step 2
It’s time to fill up the pig shot cups with the mixture. (You can use a spoon, a piping bag, a ziplock, or anything you would prefer to get the filling inside the cups.) Get all the mixture inside the bag. After this, get the pig shot cups and slowly squeeze the mixture inside. Repeat the process until all of the cups are filled. Lastly, sprinkle some more of the barbeque seasoning on the cups to pop some colors and for some added flavors.
Step 3
Set the charcoal grill at around 527 to 572 degrees F. Place the pig shots onto the grill. (To add some smoky flavor, put a hickory wood on the coals.) Close the lid and leave the pig shots for around 60 minutes. After 60 minutes, open up the lid and get the barbeque sauce. Drizzle a little bit of the sauce on top to ooze down the sides of the pig shots as it sets. Close down the lid and let it cook for another 7 to 10 minutes. After 10 minutes, your pig shots are ready to serve.
