I made "Pig Shots" for everyone at work today. They turned out great. I have a few modifications I will make next time I make them.
I found this recipe on YouTube. There are a bunch of different videos and a bunch of different recipes.
I used:
1 package of Eckrich Natural Casing Kielbasa
1 package Walnut Creek Thick Cut Double Smoked Bacon
1 8 oz. package Reduced Fat Philadelphia Cream Cheese
1 8 oz. brick of Walnut Creek Pepper Jack Cheese.
A Sweet Heat BBQ rub I made last week.
I started by putting the brick of Pepper Jack cheese in the freezer to harden up and putting the cream cheese on the counter to soften up.
Then I sliced the Kielbasa into ~3/8" thick discs.
Next I trimmed off the ends of each piece of bacon and then cut them in half. I also squared them up as good as I could.
The reason I trimmed off the ends was because the first couple I wrapped up the ends were not sticking together too well. Once I cut off the cured end of the bacon it stuck to itself much easier.
I also trimmed up the bacon so it was more square because I noticed when I wrapped the bacon around the Kielbasa the bacon fat stuck to it self better than the meat. So I made sure I put the fat side of the bacon up instead of the meat side.
The bacon was then wrapped around the kielbasa and skewered with a bamboo skewer. I didn't have any shorter skewers and I didn't feel like cutting the ones I had so I made them "Buy One Get One Free"
I made 24 of them last night and put them in a container to store in the refrigerator. I decided to not fill them until today.
Next I shredded up the Pepper Jack Cheese and mixed it in with the Cream Cheese along with a tablespoon of the Sweet Heat BBQ Rub. I put this mixture into a quart size ziploc bag and put in the refrigerator with the bacon wrapped kielbasa.
Today at work I took the cream cheese mixture out of the refrigerator an hour before I wanted to fill the "Shots" so it would soften up. I then cut off the corner of the ziploc bag and piped the mixture into the "Shots"
I set up my work Weber for indirect cooking (Yes I keep my old 22" Weber at work). I used three chunks of Oak I brought in. I sprinkled more of the Sweet Heat BBQ Rub on top of the "Shots" once I put them on the Weber.
After about an hour they were ready. The picture below is about 20 minutes before I took them off.
I didn't take any pictures of the finished product but the bacon rendered out more fat and the cream cheese mixture became more molten.
Everybody enjoyed them. We dipped them in a bit of Sweet Baby Ray's Original.
I kept then simple because I work with two picky eaters.
If I make them again I will be adding more to the cream cheese mixture. It was quite plain. I think some diced up onions and jalapenos would be good. Also thought that you could make a Triple Pig Shot if some smoke pulled pork was added to the cream cheese mixture.
Please let me know if anyone has any questions
I found this recipe on YouTube. There are a bunch of different videos and a bunch of different recipes.
I used:
1 package of Eckrich Natural Casing Kielbasa
1 package Walnut Creek Thick Cut Double Smoked Bacon
1 8 oz. package Reduced Fat Philadelphia Cream Cheese
1 8 oz. brick of Walnut Creek Pepper Jack Cheese.
A Sweet Heat BBQ rub I made last week.
I started by putting the brick of Pepper Jack cheese in the freezer to harden up and putting the cream cheese on the counter to soften up.
Then I sliced the Kielbasa into ~3/8" thick discs.
Next I trimmed off the ends of each piece of bacon and then cut them in half. I also squared them up as good as I could.
The reason I trimmed off the ends was because the first couple I wrapped up the ends were not sticking together too well. Once I cut off the cured end of the bacon it stuck to itself much easier.
I also trimmed up the bacon so it was more square because I noticed when I wrapped the bacon around the Kielbasa the bacon fat stuck to it self better than the meat. So I made sure I put the fat side of the bacon up instead of the meat side.
The bacon was then wrapped around the kielbasa and skewered with a bamboo skewer. I didn't have any shorter skewers and I didn't feel like cutting the ones I had so I made them "Buy One Get One Free"
I made 24 of them last night and put them in a container to store in the refrigerator. I decided to not fill them until today.
Next I shredded up the Pepper Jack Cheese and mixed it in with the Cream Cheese along with a tablespoon of the Sweet Heat BBQ Rub. I put this mixture into a quart size ziploc bag and put in the refrigerator with the bacon wrapped kielbasa.
Today at work I took the cream cheese mixture out of the refrigerator an hour before I wanted to fill the "Shots" so it would soften up. I then cut off the corner of the ziploc bag and piped the mixture into the "Shots"
I set up my work Weber for indirect cooking (Yes I keep my old 22" Weber at work). I used three chunks of Oak I brought in. I sprinkled more of the Sweet Heat BBQ Rub on top of the "Shots" once I put them on the Weber.
After about an hour they were ready. The picture below is about 20 minutes before I took them off.
I didn't take any pictures of the finished product but the bacon rendered out more fat and the cream cheese mixture became more molten.
Everybody enjoyed them. We dipped them in a bit of Sweet Baby Ray's Original.
I kept then simple because I work with two picky eaters.
If I make them again I will be adding more to the cream cheese mixture. It was quite plain. I think some diced up onions and jalapenos would be good. Also thought that you could make a Triple Pig Shot if some smoke pulled pork was added to the cream cheese mixture.
Please let me know if anyone has any questions
Thanks! 
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