Smoked Pimento Cheese Pig Shots
You can't be a sweet and savory meat shot! Sausage wrapped in bacon and filled with homemade Pimento Cheese and topped with our Bee Sting Hot Honey bbq sauce!
Smoked Pimento Cheese Pig Shots
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
American
Author:
PS Seasoning
Servings
4-6
Prep Time
5 minutes
Cook Time
60-70 minutes
You can't beat sweet and savory meat shots! Sausage wrapped in bacon and filled with homemade Pimento Cheese and topped with our Bee Sting Hot Honey bbq sauce!
Ingredients
- 8 oz – Cream Cheese
-
2 C – Cheddar Cheese, shredded
-
¼ C – Pimentos, drained (4oz jar)
-
4 T – Mayo
-
2 T – Bee Sting Hot Honey BBQ Rub
- 1 LB – Andouille Sausage
- 8 Slice - Bacon
Directions
- Preheat smoker to 300 degrees.
- Combine the cream cheese, cheddar cheese, pimentos, mayo and Bee Sting rub in a bowl and mix together until well incorporated.
- Scoop the pimento cheese into a ziplock bag and set aside at room temperature.
- Cut the andouille sausage into coins about ½” thick. (16 pieces)
- Cut the bacon slices in half.
- Wrap a piece of bacon around a sausage coin, keeping the sausage on one edge of the bacon to make it turn out like a shot glass. Secure with a toothpick.
- Repeat the process with the remaining bacon and sausage.
- Cut the tip of the ziplock bag containing the pimento cheese to make a piping bag.
- Pipe the cheese mixture into the bacon shot glasses, about 1 to 2 TB per.
- Place the pig shots on a rack lined tray and then onto the smoker.
- Smoke for 60-70 minutes until the cheese is hot and the bacon is well cooked.
- Allow to rest for 10 minutes before enjoying.
- Bottoms up!
Recipe Video
@psseasoning You can’t beat a sweet and savory meat shot! Sausage wrapped in bacon and filled with homemade Pimento Cheese and topped with our Bee Sting Hot Honey BBQ sauce! You’ll need: 8 oz – Cream Cheese 2 C – Cheddar Cheese, shredded ¼ C – Pimentos, drained (4oz jar) 4 T – Mayo 2 T – Bee Sting Hot Honey BBQ Rub 1 LB – Andouille Sausage 8 Slice - Bacon Directions: 1. Preheat smoker to 300 degrees. 2. Combine the cream cheese, cheddar cheese, pimentos, mayo and Bee Sting rub in a bowl and mix together until well incorporated. 3. Scoop the pimento cheese into a ziplock bag and set aside at room temperature. 4. Cut the andouille sausage into coins about ½” thick. (16 pieces) 5. Cut the bacon slices in half. 6. Wrap a piece of bacon around a sausage coin, keeping the sausage on one edge of the bacon to make it turn out like a shot glass. Secure with a toothpick. 7. Repeat the process with the remaining bacon and sausage. 8. Cut the tip of the ziplock bag containing the pimento cheese to make a piping bag. 9. Pipe the cheese mixture into the bacon shot glasses, about 1 to 2 TB per. 10. Place the pig shots on a rack lined tray and then onto the smoker. 11. Smoke for 60-70 minutes until the cheese is hot and the bacon is well cooked. 12. Allow to rest for 10 minutes before enjoying. 13. Bottoms up! #psseasoning #barbecue #pigshots #pigshot #bbq #grilling #bbqlovers #beesting ♬ original sound - PS Seasoning
