Lone Star Grillz “Pig Shots”

Every now and then we come across a barbecue side dish, appetizer or some other creation that creates an explosion of flavor upon first bite leaving you with a desire for more.  Well, this is one of those dishes.  There’s nothing new or revolutionary about pig shots and they have been around for years.  In complete transparency this recipe had been around since 2018 and was posted to one of our Lone Star Grillz owners personal blogs. Give it a shot and tell us what you think.


1 link of kielbasa 

1 package of thick cut bacon

8oz. Cream Cheese softened

1 cup shredded cheddar cheese

1 cup mayo

¼ cup sour cream

2 fresh jalapenos 

Favorite BBQ rub


Start by preparing your grill for indirect cooking until you reach cooking temp (225 degrees-250 degrees). 

While the grill is preheating, cook three pieces of bacon until crispy.  Set aside on a paper towel and let cool. 

In a large mixing bowl mix cream cheese, cheddar cheese, mayo, sour cream and one or two teaspoons of your favorite barbecue rub.  I use Killer Hogs “The BBQ Rub”. Mix all ingredients.  Deseed one jalapeno, and finely chop.  Add chopped jalapeno to the cream cheese mixture. Use less jalapeno if desired.  I used half a jalapeno. Chop bacon and fold into cream cheese mixture. Set mixture aside.

Slice kielbasa into ¼ inch pieces.  Cut the remaining bacon in half and set aside.  Wrap the kielbasa slices with a piece of bacon making sure to overlap the edges.  Make sure the slice of the bacon is at the bottom of the bacon and it should look like a shot glass.  Secure the bacon to the kielbasa by threading a toothpick through the bacon and kielbasa.   

After each slice of kielbasa is wrapped with bacon lightly seasoned with your favorite barbecue rub.  Place cream cheese mixture into a gallon sized zip-lock bag and cut the tip off the corner.  Pipe the mixture into each of the pig shots.  Thinly slice jalapeno with a sharp knife and top each pig shot with a slice of jalapeno.

Place pig shots and grill and cook for 1.5 hours to 2 hours.  It’s important to cook at a lower temp to prevent mixture from melting and running through the pig shot.  When finished sprinkle with dried parsley (optional).  Add a small drop of chili oil for a little added spice if desired.  Serve with Triscuits or eat alone.

Tip:  Prior placing pig shots on the grill, place them on small cooling racks.  This makes for easy and quick placement on and off the grill.


Recipe By: Derek Perry