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Smoked Pig Shots: The Ultimate Big Green Egg Appetizer

This recipe for Smoked Pig Shots: The Ultimate Big Green Egg Appetizer may be the best bite in BBQ. The perfect appetizer to make for any occasion on your Big Green Egg
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Appetizer
Cuisine: American, BBQ
Keyword: Appetizer, Bacon, Big Green Egg, PIG SHOTS, recipe, Sausage
Servings: 6

Equipment

  • 1 wire cooling rack

Ingredients

Sausage Cup Ingredients:

  • 1 pound Smoked Sausage Cut in to 1/2-inch rounds
  • 1 pound Thick-cut Bacon Cut in half

Filling Ingredients:

  • 8 oz Cream Cheese Softened
  • 1 cup Mexican 4-Cheese Blend
  • 1 can Diced Green Chilis 3oz
  • 1 tbsp BBQ Rub

Topping Ingredients:

  • 2-3 Jalapenos Sliced thin
  • 1-2 Tbsp Carolina BBQ Sauce

Instructions

  • Slice the Base: Slice the smoked sausage into 1/2-inch thick rounds. These will be the "bottoms" of your pig shots.
  • Build the Cups: Cut the bacon strips in half. Wrap one half-strip of bacon around each sausage round to create a "shot glass" shape. Secure the bacon to the sausage with a toothpick. Pro Tip: Do this on a flat cutting board to ensure the bottom of the sausage and bacon are flush.
  • Mix the Filling: In a medium bowl, combine the softened cream cheese, Mexican cheese blend, diced chilis, and 1 tablespoon of BBQ rub. Mix until smooth.
  • Pipe the Filling: Transfer the mixture into a piping bag or a plastic bag with the corner snipped off. Pipe the filling into each bacon-wrapped sausage cup until nearly full.
  • Add the Kick: Top each filled pig shot with a fresh jalapeño slice.
  • The Final Dusting: Place all the pig shots on a wire cooling rack. Dust the tops and sides generously with extra BBQ rub.
  • The Setup: Prepare your Big Green Egg for indirect cooking at 300°F using the ConvEGGtor. Add a chunk of hickory or cherry wood for smoke.
  • The Smoke: Place the wire rack on the grill. Smoke for 60 to 90 minutes until the bacon is fully rendered and the cheese is golden and bubbly.
  • The Drizzle: Remove the pig shots from the grill. Drizzle Lane’s BBQ Southbound (or Carolina Gold) sauce over the top of each shot while they are still hot.
  • Rest and Serve: Let them rest on a cutting board for 5 to 10 minutes to allow the cheese to set. Serve warm and enjoy!