Pineapple Cream Cheese Pig Shots Hey Grill, Hey

Put your softened cream cheese into a bowl and mix in the shredded cheddar, diced jalapeños, and bbq rub. Mix that all together until it's nice and incorporated. Spoon the cheese mixture into your piping or sandwich bag. Gently fill each shot with the cheese mixture until it's just below the top of the bacon.

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Top with a sprinkle of shredded cheddar cheese and a jalapeno slice to the top of the pig shots. Add to your smoker for 80-90 minutes or cook in the oven on a baking sheet for 40 minutes until you've achieved a crispy bacon exterior. Note: Serve with a side of barbecue sauce as a dip, if desired. Or even maple syrup for breakfast pig shots.

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Pig Shots In The Oven. Preheat your oven to 300°F. Place the pig shots on a parchment lined cookie sheet or baking sheet and cook on the middle rack for 30-45 minutes or until the bacon is nice and crispy and the cream cheese is golden brown on the top. Allow to cool for 15 minutes before enjoying!

BaconWrapped Pineapple Pig Shots Recipe

Put the cream cheese out to soften. While the cream cheese softens, slice the sausage to ½" thick slices. Next, cut the bacon in half length wise. Wrap each sausage slice with bacon making a shot glass and secure with a toothpick. Should yield 22-26 shots. Mix dry ingredients with cream cheese and then mix in the shredded cheese.

🥓🌶JALAPENO POPPER BACON SHOTS🌶🥓 YOU CAN MAKE THESE PIG SHOTS IN YOUR

In a medium bowl, add the cream cheese, cheddar cheese, diced jalapeno, and dry rub. 8 oz Cream cheese, 1/2 cup Sharp cheddar cheese, 1/4 cup Jalapeno peppers, 2 tbsp Dry rub. Using a wooden spoon or spatula, mix and combine well until the mixture has a uniform color.

Green Chili Cream Cheese Pig Shots

In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later. Fill the pig shots. Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving.

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Secure bacon with toothpick. In a small bowl combine softened cream cheese, cheddar cheese, ranch dressing, fresh chives, and garlic powder. Fill each "shot glass" with cream cheese mixture. Preheat air fryer to 340 degrees. (Or bake in oven at 400 degrees for 25-30 minutes.) Place pig shots in the air fryer leaving about an inch between.

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Preheat the smoker or grill to 300 degrees F. Make the cream cheese filling. Combine softened cream cheese, shredded cheddar cheese, diced jalapeños, barbecue seasoning, and a few dashes of hot sauce in a medium bowl. Mix together well and set aside. Cut the sausage into slices that are about ¼ - ½" thick.

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Slice sausage into 1/2-inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick. Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub. Cook the pig shots Place the pig shots in the smoker until the bacon looks just right.

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Wrap a piece of bacon around a slice of smoked sausage to form a cup. Secure the bacon with a toothpick. Fill the inside of the cup with the cream cheese mixture, about 1 teaspoon per cup. Place the cups on the baking rack. Sprinkle with the remaining dry rub and top with jalapeno slices if desired.

Pineapple Cream Cheese Pig Shots Hey Grill, Hey

Roll about 2 teaspoons of the cream cheese mixture into a ball and place it into the sauce and bacon cup. Repeat for each cup. Place the stuffed pig shots into the preheated smoker for about 1 hour. Turn the smoker up to 350°F and cook for about 20 minutes or until the bacon has crisped on the outside. Serve immediately.

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Step Six. Put those pig shots in the smoker and walk away. Come back 45-60 minutes later, when the bacon is cooked through and starting to crisp up. Step Seven. Use your pastry brush to cover each smoked pig shot in BBQ sauce and let it caramelize in the smoker. This will take 5-7 minutes.

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Prepare the Filling: mix the softened cream cheese with the shredded cheddar cheese, garlic powder, and all-purpose pork rub. Assemble the "Shot Glasses": place the filling into a piping or zip-top bag and cut a hole in the corner to make a piping bag. Fill each "shot glass" approximately ¾ full of the cheese mixture.

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Fill the "cups" with cream cheese mixture until just under the top slice of bacon. Sprinkle pig shots with seasoning rub. Brush on BBQ sauce, if using. Heat smoker to 225-250 degrees (or oven to 400 degrees). Put pig shots on smoker (or in oven) until the bacon is done and crispy to your liking.

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Cut your bacon in half. Wrap a slice around the base of the sausage and then secure with a toothpick. Set on a baking sheet, and repeat until all the pieces are done. Using your "piping" bag fill the inside of each bacon-wrapped sausage until full to the top. Grilling instructions - preheat to 375 to 400 degrees.

Grilled Pig Shots (BaconWrapped Kielbasa) Recipe Western BBQ

Place on a baking sheet and use toothpicks to hold bacon in place. In a medium bowl, beat cream cheese until light and fluffy, about 2 minutes. Add sour cream, diced jalapenos, cheese and seasoning. Stir to combine. Place cream cheese mixture into a quart size baggie and make a small cut in the corner of the baggie.