Ingredients
- 8 oz softened cream cheese
- 4 oz sour cream
- 1/4 cup shredded Colby Jack cheese
- 1.5 tablespoons sweet bbq rub
- 12 oz package of kielbasa (already cooked)
- 1 package thick cut bacon cut in half
- 20 pickled jalapeño slices
Glaze:
- 1/4 cup maple syrup
- 2 oz bourbon
- 2 tablespoons honey
Instructions
- Cut kielbasa into 1/2 inch slices and cut bacon in half. Wrap bacon around each kielbasa slice and secure together with a toothpick. Should form a cup or shot glass.
- In a medium bowl combine softened cream cheese, sour cream, Colby Jack cheese and bbq rub. Stir well to combine.
- Place the cream cheese filling into a piping bag or a sandwich bag (snip the bottom corner) and pipe filling into each pig shot about 3/4 of the way up. Add a pickled or fresh jalapeño slice to the top of each one.
- Place pig shots on smoker at 250°F and smoke for an hour. Then increase smoker temp to 350°F and cook for an additional 30 minutes. The bacon should be crispy and the cheese filling puffed and golden brown. Brush glaze on pig shots the last 5 minutes before you remove them from the smoker.
- To make the glaze, combine bourbon, honey and maple syrup together and whisk.
- Remove toothpicks from pig shots before serving. Brush glaze on one more time while pig shots are plated.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Smoked
- Cuisine: BBQ
