Hickory Moonshine Pig Shots
- 1/4 cup Duke’s Hickory Moonshine BBQ Sauce
12oz Smoked Sausages (1 pack)
- 1lb Thick-cut Bacon
- 8oz Cream Cheese (1 block)
- 1/4 cup Pickled Jalapeños, diced
- 2 tbsp Sweet Barbecue Rub
Preheat your smoker (or grill;) to 250 °F
Slice the smoked sausage into pieces about ½” thick.
Take the pound of bacon and slice it down the middle lengthways.
Wrap each piece of sausage in a slice of the bacon and secure it with a toothpick.
In a medium-sized bowl, combine the cream cheese, pickled jalapeños, and barbecue rub.
Transfer the cream cheese mixture into a piping bag (or disposable sandwich bag), slice off the corner, and pipe the mixture into the center of each pig shot.
Place the pig shots on the grill for about 1 hour, or until the bacon is almost crispy.
Grab a bottle of Duke’s Hickory Moonshine barbecue sauce and add a dollop on the top of each pig shot.
Let them cook for another 10 to 15 minutes, or until the bacon is crisped to your liking.