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Are you looking for the best bite of BBQ from the Big Green Egg? Well, this recipe for Big Green Egg Pig Shots will redefine delicious for you! The prep couldn’t be any easier and the result unmatched. This appetizer is perfect for gameday, parties, or your local EGG Fest. Now sit back, grab an ice cold IPA, and enjoy this post for Big Green Egg Pig Shots.
Big Green Egg Pig Shots
For this cook, I used Snake River Farms Jalapeno Cheddar Sausages. You can substitute kielbasa sausage for this if you want to.
Cut the sausages in to 1/2-inch rounds and set to the side.
For the bacon, I used Snake River Farms Kurobuta Bacon, but you can use any brand you want.
Cut the bacon in half and set that to the side with the cut sausages.
Wrap ½ slice of bacon around the sausage disc and secure with a toothpick. I found it easier to wrap the sausage while it is on the cutting board.
Once all of you sausage cups are made, set them to the side and make the filling.
Mix the softened cream cheese, diced chilis, Mexican Cheese blend, and Lane’s BBQ Spellbound BBQ Rub (note you can use any BBQ rub for this). Mix well and set to the side.
Take a Ziploc sandwich bag and fill it with the cream cheese mixture. Cut one corner of the bag off so you can use this to fill the sausage cups.
Pipe in the cream cheese mixture in to each of the cups and top it off with a slice of jalapeno.
Place the sausage and cheese cups on a wire rack then add some extra BBQ rub to the cheese filled sausage and bacon cups.
Preheat your Big Green Egg to 300°F setup for indirect cooking. Place a chunk of smoking wood in with the coals to add some smoke flavor.
When ready, place the sausage and cheese cups inside.
Let the pig shots smoke for 1-2 hours until the bacon fat has rendered and the pig shots look like this.
Remove the pig shots and place them on a cutting board to rest.
Drizzle some Lane’s BBQ Southbound BBQ Sauce all over the top of the pig shots. You can substitute any Carolina Gold BBQ sauce for this step.
Enjoy your amazing pig shots and thank me the next time you see me!
Don’t these pig shots look good?!?!
Big Green Egg Pig Shots
Ingredients
- 1 package Snake River Farms Jalapeno Cheddar Sausage, Cut in to 1/2-inch rounds
- 1 package Snake River Farms Kurobuta Bacon, Cut in half
- 8 oz BLock of Cream Cheese, Softened
- 1/2 cup Mexican 4-Cheese Blend
- 3 oz Diced Green Chilis
- 3 Jalapenos, Sliced thin
- 1-2 Tbsp Lane's BBQ Spellbound BBQ Rub
- 1-2 Tbsp Lane's BBQ Southbound BBQ Sauce
Instructions
- Cut the sausage links in to ½-inch discs. Cut the bacon in half. Wrap ½ slice of bacon around the sausage disc and secure with a toothpick.
- Place the cream cheese in to a medium sized bowl, mix in the cheese blend, BBQ rub, and diced chiles. Put the cream cheese mixture in to a Ziploc bag. Cut the corner off the bag and use it to pipe in the cheese mixture in to the sausage bacon cups. Top each cup with a slice of jalapeno.
- Use some more BBQ rub to top off the bacon cups.
- Preheat your @biggreenegg to 300°F setup for indirect cooking. Place a chunk of smoking wood in with the coals to add some smoke flavor.
- Place the pig shots inside and let cook until the bacon is rendered and crisp. This took me about 90 minutes.
- Remove the pig shots and drizzle some of that Lane's BBQ Southbound sauce all over the top of each piece
Nutrition information is automatically calculated, so should only be used as an approximation.
