Directions
- Set your Pit Boss® Grills smoker to 350°F.
- Cut the Kielbasa into 1/2 inch pieces. Cut the bacon in half (lengthways) Wrap the bacon around the Kielbasa so it forms a “shot glass.” Take a toothpick a skewer at the bottom securing the bacon to the sausage.
- Take the softened cream cheese, cheddar, diced jalapeños and Pit Boss rubs and mix together in a bowl.
- Place the mixture into a piping bag or Ziploc bag (with corner cut off) and pipe the mixture into the pig shot until it is just below the top of the bacon. Tip: Do not overfill, because cheese will rise.
- Place the shots in the smoker for about 45 mins to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
- Remove the pig shots from the smoker. Let them cool for a few minutes before removing the tooth picks.
- Enjoy the game with friends and these amazing game day pig shots!
