How to make smoked pig shots (with maple bourbon glaze)

• porciones: 6 servings
• tiempo activo: 30 minutes
• tiempo total: 2 hours

Ingredientes

8 oz softened cream cheese

4 oz sour cream

1/4 cup shredded Colby Jack cheese

1 ½ tablespoons sweet bbq rub

12 oz package of kielbasa (already cooked)

1 package thick cut bacon cut in half

20 pickled jalapeño slices

1/4 cup maple syrup

2 oz bourbon

2 tablespoons honey

Instrucciones

Cut kielbasa into 1/2 inch slices and cut bacon in half. Wrap bacon around each kielbasa slice and secure together with a toothpick. Should form a cup or shot glass.

In a medium bowl combine softened cream cheese, sour cream, Colby Jack cheese and bbq rub. Stir well to combine.

Place the cream cheese filling into a piping bag or a sandwich bag (snip the bottom corner) and pipe filling into each pig shot about 3/4 of the way up. Add a pickled or fresh jalapeño slice to the top of each one.

Place pig shots on smoker at 250°F and smoke for an hour. Then increase smoker temp to 350°F and cook for an additional 30 minutes. The bacon should be crispy and the cheese filling puffed and golden brown. Brush glaze on pig shots the last 5 minutes before you remove them from the smoker.

To make the glaze, combine bourbon, honey and maple syrup together and whisk.

Remove toothpicks from pig shots before serving. Brush glaze on one more time while pig shots are plated.