Just when you thought you had enough of the smoked cream cheese craze, I went and stuffed it into my version of a Pig Shot! These Smoked Garlic Pig Shots take our Smoked Cream Cheese and mix it with sharp cheddar before stuffing that into little porky shot glasses made with smoked sausage and Honey Hog rubbed bacon. Put that whole mess onto your pellet grill and fire away. You’ve just met your appetizer match, bbq master.
Smoked Garlic Pig Shots
Pig shots. When I first saw these floating around the barbecue world in the bagillion Facebook grilling groups I find myself in (probably sharing a recipe from here, if I was betting), I knew I had to make them. Then I promptly filed that away in the part of my brain where many of my bright ideas go to hide, and it took me YEARS to actually pull the trigger.
They were worth the wait!
I used the popular smoked cream cheese you’ve been seeing all over everywhere.
Smoked Pig Shots shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
How to make Pig Shots
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Smoke the cream cheese
180° for 2 hours after it gets brushed, scored and rubbed.
Make the shots
Slice your sausage into 1/2″-3/4″ rounds. Cut your bacon slices in half, sprinkle with rub, and wrap around the rounds. Secure with a toothpick.
Fill the shots
Combine the smoked cream cheese with the cheddar cheese. Shove some into the little cups made by the bacon wraps.
Time to smoke
275° for 1-2 hours, or until the bacon is as crispy as you like it. Put some vinegar-based bbq sauce on top during the last 30 minutes of cook time.
Want more pellet grill appetizers?
Try these! They are all favorites around here.
- Traeger Jalapeno Poppers
- Traeger Grilled Prosciutto Asparagus
- Traeger Bacon Sausage Bites
- Traeger Smoked Spicy Candied Bacon
Get more awesome Appetizer Recipes!
Smoked Garlic Pig Shots FAQ
Pig shots actually DO hold over pretty darn well. Especially for an appetizer. As with most things, they are BEST fresh off the grill the first time, but if you want to make them the night before an event, could you totally get away with it and then just giving them a quick 5-10 minute reheat on the grill with a little extra BBQ sauce for good measure.
If your smoker is broken or on backorder, but you are really craving some porky appetizer love, you could make these in the oven. 😉
Add some diced jalapenos or green chiles to the cream cheese mix. You can also use a spicy vinegar barbecue sauce to give it a little extra too.
More recipes to love!
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- Smoked Brisket
- Spatchcock Chicken
- Pancit Bihon
- Smoked Tater Tot Breakfast Casserole
- Beer Can Chicken
- Smoked Hamburgers
- Smoked Chicken Thighs
- Traeger Salmon
- Traeger Pulled Pork
- Smoked Tri-Tip
- Poor Man’s Burnt Ends
- Traeger Pulled Pork
- Smoked Beef Ribs
- 1 kielbasa, or smoked pork sausage of your choice
- 1 pound bacon
- 2 tablespoons Meat Church Honey Hog Rub
- 8 oz cream cheese
- 1 tablespoon olive oil
- 1 tablespoon Roasted Garlic Rub
- 1 cup sharp cheddar cheese
- 1/2 cup vinegar-based bbq sauce
- Preheat your smoker to 180°.
- Take the cream cheese out of the package, put it on parchment or non-stick foil, and score it on the top. Brush with the olive oil. Sprinkle with the Roasted Garlic Rub.
- Smoke for 2 hours.
- While your cream cheese is smoking, slice your sausage into rounds that are about 1/2 inch to 3/4 inch thick. Cut your bacon in half, sprinkle with the honey hog rub (optional) and then wrap around the sausage slices and secure with a toothpick.
- Place in the fridge to wait to be stuffed.
- Once the cream cheese is done, mix it together with the sharp cheddar cheese. Grab small portions and stuff into the little bacon/sausage cups you made before.
- Place the pig shots onto a rack that's been generously sprayed with grill spray or cooking spray. Turn the pellet grill up to 275°, and cook the pig shots for 1-2 hours, or until the bacon is as crispy as you like it.
- During the last 30-45 minutes, top with a bit of the vinegary barbecue sauce to finish off.
- Serve warm! Warn people not to eat the toothpicks!