Smoked pig shots are famously delicious, yet infamous for how tricky they can be to prep. Here's how you can get those perfectly shaped bites just right, even on your first try!
A great recipe sent to us by Randy (@Randy.j.poe) - make sure to send some love his way!
Let's get the easy part out of the way first. Fire up your smoker, and let it come up to 275ºF (135ºC). You can use any smoke wood you'd normally pick for smoked pork, but remember the actual cooking time will be very short. It might be worth doing these alongside something that cooks for longer at the same temperature (like a low 'n' slow pork butt).
While the smoker is coming up to temp, let's prepare the filling. For a quick snack, smoked cream cheese will do the trick. But feel free to add anything (spices, chopped jalapeno, etc) and refrigerate it for a few hours in advance.
When ready, put the cream cheese into a piping bag (or sandwich bag and then cut off a corner).
And now onto the part that takes some practice. Take the sausage, and cut it into slices. What we want is to take the sausage slices and bacon strips and turn them into little edible 'shot glasses" - here's how.
Wrap half a slice of bacon into a cylinder that a sausage slice can fit into snugly. Alternatively, wrap the slice of bacon directly around the sausage slice. The bacon might go more than a full circle around the sausage.
You should now have something resembling a shot glass, with the sausage slice acting as the bottom of the glass.
To make it keep this shape during the next step (and here is the trick), pass a toothpick horizontally through the bottom of the glass, starting at the edge of the bacon wrap. It should essentially skewer the pig shot from end to end, while leaving you access to the inside.
Now simply pipe the cream cheese into the pig shot "glasses". Don't fill them all the way because the cheese will expand. Then place them on the cooker, for about 45 minutes or until the bacon is all crispy.
When the smoked pig shots come off the cooker, give them a hit of Dirty Bird (to taste). Garnish with a dollop of your favorite BBQ sauce, as well as any toppings you enjoy. Don't let these snacks cool down too much! They are best served warm.
Another big "thanks" to Randy (@Randy.j.poe) for sharing this recipe with all of us.
Catch you on the next recipe!
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