This was actually my first time making them, and I wasn’t quite sure how they were going to turn out. But after giving them a try on my YANFLAMMA Smokeless Grill, I can confidently say this won’t be my last time.

They’re cheesy, savory, and packed with flavor — basically everything you want in a BBQ appetizer.

What You’ll Need

For the Pig Shots

 Sausage of your choice
 1 package of bacon, cut in half
 Toothpicks
 Postal Barbecue Original Rub
 BBQ sauce

For the Filling — Makes About 14

 1 block cream cheese
 ¾ cup shredded cheese
 1 diced jalapeño
 Bacon bits
 Postal Barbecue Original Rub, to taste

Making the Pig Shots

Start by cutting the sausage into thick, bite-sized chunks.

Next, cut the bacon strips in half. Wrap one half-strip of bacon tightly around each sausage piece, then secure everything with a toothpick. The bacon creates a little cup around the sausage, which is perfect for holding all that cheesy filling.

Now it’s time for the best part — the filling!

Grab a bowl and combine the cream cheese, shredded cheddar cheese, diced jalapeño, bacon bits, and a sprinkle of BBQ rub. Mix everything together until it’s nice and thoroughly combined.

To make filling the pig shots easier, transfer the mixture into a zip-top bag and snip off one corner. Pipe the creamy cheese mixture into each bacon-wrapped sausage cup, then secure the tops with toothpicks.

Cooking Pig Shots on the YANFLAMMA Smokeless Grill

You can cook pig shots in an oven or smoker, but this time I decided to try something different.

I cooked them inside my YANFLAMMA Smokeless Grill.

As they cooked, I spun the skewers so the pig shots could get an even amount of heat and color. Watching the bacon slowly crisp up while the cheese filling started to melt was definitely the most satisfying part.

I will admit, though — I made one little mistake.

I probably should have skewered the pig shots vertically instead of horizontally.

I was worried for a moment that the whole thing might turn into a total disaster, especially with all that cheesy filling. But thankfully, they held together better than I expected and turned out pretty good!

Would I Make Pig Shots Again?

Absolutely.

For a first attempt, I was pretty happy with how they turned out. The combination of smoky sausage, crispy bacon, creamy cheese, jalapeño, and BBQ rub made every bite seriously delicious.

And the YANFLAMMA Smokeless Grill made it fun to experiment with a different way of cooking them.

Would I change anything next time? Definitely. I’d skewer the pig shots vertically from the beginning and probably pay a little more attention to how I position them while they cook.

But that’s part of the fun of cooking, right?

You try something, learn a few things, and then make it even better the next time.

And trust me — there will definitely be a next time for these pig shots!