Pig Shots (grill, smoke or bake)

Grilling, smoking or baking Pig Shots is so easy. These bacon "shot glasses" are filed with a cheddar cheese and BBQ cream cheese. Then they are topped with a jalapeño and smoked or grilled to perfection!

If you're making this for a party or gathering, here's something worth knowing: this recipe holds up beautifully made a day or two ahead. Make the cream cheese filling and stuff the bacon cups fully on Friday. The cream cheese absorbs the jalapeño heat and seasoning over 48 hours, becoming cohesively spicy rather than randomly hot. Smoke or bake Sunday.

I've put together a complete guide to make-ahead appetizers you can prep 48 hours in advance, including timing tips for dips, stuffed bites, marinated appetizers, and more.

What are pig shots

These smoky, savory bite-size appetizers are the ultimate finger foods for any BBQ or game day (or night). Thick-cut bacon and a slice of smoked sausage form a crispy "shot glass", filled with a cube of cheddar cheese and a savory cream cheese mixture that bubbles and browns to perfection on the grill.

They will be the most requested items for parties and picnics! I will show you how to smoke them, grill them, or bake them.

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Bacon and sausage: the outer cup and base

• Thick-cut bacon: Thick slices hold their shape better, crisp up nicely, and keep the filling secure.
• Smoked sausage or kielbasa: Cut into half-inch rounds, they form the sturdy base of each pig shot, adding smoky flavor.

Cheese filling: creamy, and flavorful

• Cream cheese: The smooth and creamy backbone of the filling that melts beautifully.
• Sharp cheddar cheese: Adds a bold, salty tang that contrasts the smoky sausage.
• BBQ seasoning, smoked paprika, garlic powder: These spices elevate the cream cheese with smoky, sweet, and savory notes.
• Optional sour cream: Adds richness and helps keep the filling moist and luscious.

How to make pig shots

1. Prep Your Ingredients

• Slice the smoked sausage into about ½-inch thick rounds.
• Cut thick-cut bacon strips in half for manageable wrapping.
• Cube or shred your cheddar cheese and soften cream cheese for easy mixing.

2. Slice Sausage and Bacon

1. Slice sausage (or kielbasa) into ½-inch slices.
2. Cut bacon strips in half. Wrap bacon around the sausage, creating a "shot glass" and secure with a toothpick.

 3. Form the bacon "Shot Glasses"

1. Wrap each sausage slice with a half strip of bacon until you form a small cup around it.
2. Secure bacon with toothpicks or place them snugly on a baking rack to hold the shape.

4. Prep cream cheese mixture

In a bowl, mix the cream cheese with BBQ seasoning, garlic powder, and smoked paprika until smooth.

5. Fill the Pig Shots

1. Spoon or pipe the cream cheese mixture on top of the cheddar in each "shot glass", filling nearly to the top.
2. Place a slice of jalapeno on top.
3. Sprinkle with a pinch of brown sugar if you want a sweet finish that caramelizes as it grills.

6. Cook to Perfection

• Grilling or Smoking: Preheat your grill or smoker to around 300°F (150°C). Use indirect heat and cook pig shots for about 45-50 minutes until bacon crisps and cheese bubbles. It took me 45 minutes, but may take up to 60.
• Oven-baking: Bake at 350°F (175°C) for 20-30 minutes or until bacon is crispy and filling is hot and bubbly.

Expert tips for making pig shots

• Cut cheese in cubes - Use a block of cheese and cut it into cubes so it melts slowly and evenly.
• Use thick bacon - Thick-cut bacon holds shape better during grilling. Also be sure to secure the bacon tightly to avoid the cheese escaping.
• Use piping bag - Pipe the cream cheese mix with a zip-top bag for cleaner, even topping. Don't overfill to prevent bubbling over.
• Don't overfill the cups to avoid the filling spilling out while cooking.
• For extra heat, mix in a dash of hot sauce or diced jalapeño. Adjust spice level by removing jalapeño seeds or using mild peppers if desired.
• Let them rest a few minutes before serving to firm up the filling.
• Keep an eye on temperature and time: Low and slow cooking helps crisp bacon without burning.
• Use a drip tray on the grill to prevent flare-ups from dripping fat.

What kind of toppings and fillings to use

• Cheese: Choose cheddar, pepper jack, or gouda for bold flavor and good melt.
• Fresh jalapeño slices: Add a bright, spicy kick on top. Adjust according to your heat preference.
• Brown sugar or honey BBQ glaze: Optional, but provides a sweet, caramelized finish that balances out the saltiness of bacon and cheese.

How to serve Pig Shots

Pig shots are best enjoyed warm, right off the grill or out of the oven. Serve them with complementary dips like ranch, BBQ sauce, or a spicy aioli on the side.

Storage and leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days and can be reheated in a hot oven or air fryer to crisp the bacon back up. Reheat in an oven or air fryer until warmed through and crisped up.

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• Pineapple Shrimp Skewers
• How to make Beef Kebabs
• Chicken and Bacon Shish Kebabs
• Oven Grilled Tandoori Chicken Skewers
• Poor Man's Burnt Ends