Smoked Pig Shots: The Ultimate Big Green Egg Appetizer

By Todd Martin February 5, 2026 9 mins read 10 Views

If you are hunting for the ultimate game day appetizer, Smoked Pig Shots are the undisputed heavyweight champion of the grill. These bite-sized flavor bombs are essentially edible shot glasses made from thick-cut bacon and smoked sausage, stuffed with a decadent, creamy filling. They are the perfect combination of salty, smoky, and savory.

The best part about making Pig Shots on the Big Green Egg is how much flavor you get for such little effort. The prep is incredibly simple, making them a “go-to” for tailgates, backyard parties, or your local EGGfest. Once that bacon fat starts rendering into the wood-fired coals, your neighbors will be lining up at your gate.

So, grab an ice-cold IPA, light up the charcoal, and let’s dive into how to make the best Big Green Egg Pig Shots your guests have ever tasted.

Step 1: The Base (The Sausage)

Every great Pig Shot starts with a solid foundation. For this cook, I used Snake River Farms Jalapeño Cheddar Sausages. These are a fantastic choice because they already have that built-in kick and melty cheese that complements the filling perfectly.

However, the beauty of this recipe is its versatility. If you want a more traditional flavor profile, you can easily substitute Kielbasa or a classic Smoked Polish Sausage. If you are looking for even more heat, a spicy Andouille works wonders. Whatever you choose, make sure it is a pre-cooked smoked sausage with a diameter that matches up well with your bacon “walls.” Slice the sausage into half-inch rounds; these will serve as the “bottom” of your edible shot glass.

Smoked Pig Shots: The Ultimate Big Green Egg Appetizer

Step 2: The Walls (The Bacon)

Once your sausage is sliced, it is time to build the “walls” of your shot glass. For this cook, I used Snake River Farms Kurobuta Bacon. This is world-class pork with incredible marbling, but you can use any brand of bacon you prefer from your local market.

The key here is the cut. I highly recommend using thick-cut bacon. It has the structural integrity to stand up straight and creates a sturdy vessel for the filling. Wrap a half-slice of bacon around each sausage round, ensuring the bottom of the bacon is flush with the bottom of the sausage. Secure it firmly with a toothpick. You are looking for a snug fit so that none of that delicious filling escapes during the smoke.

Step 3: The Wrap (Building the Shot Glass)

With your sausage sliced and bacon ready, it is time for assembly. Wrap a half-slice of bacon around the sausage disc and secure it with a toothpick. I found it much easier to wrap the sausage while it is sitting flat on the cutting board rather than holding it in the air.

By keeping the sausage on the board, you can ensure the bottom of the bacon stays perfectly flush with the bottom of the sausage. This creates a flat base so your Pig Shots don’t tip over once they hit the grill. Just roll the sausage along the bacon strip, pin it together where the ends overlap, and you are ready for the filling.

Step 4: The Filling (The “Liquid Gold”)

Once all of your sausage cups are assembled and secured, set them to the side and prepare the filling. This is where you can really customize the flavor profile to suit your crowd.

In a medium mixing bowl, combine the following:

Softened Cream Cheese: This provides the smooth, creamy base.
Diced Chilis: Use mild green chilis for flavor or jalapeños for more heat.
Mexican Cheese Blend: This melts perfectly and adds a nice stretch.
Lane’s BBQ Spellbound BBQ Rub: This is my go-to for a perfect balance of sweet and heat. (Note: If you don’t have Spellbound on hand, feel free to use any BBQ rub you prefer).

Mix the ingredients well until everything is fully incorporated and set the bowl to the side.

Pro Tip: For a professional look and a mess-free experience, transfer the mixture into a piping bag (or a plastic storage bag with the corner snipped off). Squeeze the filling into each sausage cup, filling them right to the top. This is much faster than using a spoon and ensures an even distribution of cheese in every single bite.

Step 5: Filling and Finishing

With your filling mixed and your sausage cups ready, it is time for the final assembly. For a clean and professional look, I recommend using a piping bag (or a gallon-sized plastic bag with the corner snipped off) to pipe the cream cheese mixture into each cup. Squeeze the filling in until it reaches just below the rim of the bacon.

To give these a signature look and an extra punch of flavor, top each filled cup with a fresh slice of jalapeño. This adds a vibrant pop of color and a crisp texture that cuts through the richness of the cheese and bacon. If you are serving a crowd that prefers a milder bite, you can remove the seeds from the jalapeño slices or use a pickled jalapeño ring instead.

Once your Pig Shots are topped and ready, they are officially ready to hit the smoke.

Step 6: The Final Touch (The Wire Rack & Seasoning)

Before these hit the grill, there is one final step that makes the cooking and serving process much easier. Place your assembled Pig Shots onto a wire cooling rack that fits inside your Egg. This allows you to transport all the shots at once and ensures that smoke can circulate around the entire piece of bacon for an even cook.

Pro Tip: Once they are on the rack, hit them with another dusting of extra BBQ rub. Applying the rub directly to the cheese-filled tops and the bacon “walls” right before they go on the Egg creates a beautiful crust and a layered flavor profile. As the cheese melts and the bacon fat renders, it will trap that rub, resulting in a perfectly seasoned, “competition-style” finish.

Step 7: Setup The Big Green Egg

Now that your Pig Shots are seasoned and ready, it is time to get them over the coals.

The Configuration: Set up your Big Green Egg for indirect cooking (using the ConvEGGtor) at 300°F.
The Smoke: Add a chunk of hickory or cherry wood to the coals.
The Time: Place the wire rack on the grate and close the dome. Let the Pig Shots smoke for 60 to 75 minutes.

You are looking for the bacon to be fully rendered and starting to crisp, while the cheese filling should be golden and bubbly. If the bacon still looks a bit “flabby,” give them another 10 minutes. The wire rack makes it easy to pull the entire batch at once so nobody gets left behind!

Step 8: The Smoke (Rendering to Perfection)

With your Big Green Egg stabilized at 300°F, place the wire rack directly onto the grill grate. Close the dome and let the Pig Shots smoke for 1 to 2 hours.

The wide time range depends on the thickness of your bacon and how crispy you like it. You are looking for that magical moment when the bacon fat has fully rendered, the edges are starting to crisp, and the “shots” have taken on a deep, mahogany color. The cheese filling should be puffed and slightly golden on top.

Keep an eye on them around the 60-minute mark. When the bacon looks firm and the fat is no longer translucent, they are ready to pull. Using the wire rack makes it easy to remove the entire batch at once, ensuring every guest gets a hot, perfectly cooked bite.

Step 9: The Rest (Patience is a Virtue)

Once the bacon is perfectly rendered and the cheese is golden, carefully remove the wire rack from the Big Green Egg. Transfer the Pig Shots to a cutting board and let them rest for at least 5 to 10 minutes before serving.

While it is tempting to dive in immediately, this resting period is crucial. The cream cheese filling is incredibly hot and needs a few minutes to firm up so it doesn’t spill out when your guests take that first bite. This also allows the bacon to finish crisping up as it slightly cools, ensuring the “shot glass” holds its shape perfectly.

Step 10: The Golden Finish

Just before serving, I like to add one final layer of flavor to tie everything together. Drizzle some Lane’s BBQ Southbound BBQ Sauce all over the top of the pig shots. This adds a tangy, mustard-based zing that perfectly cuts through the richness of the bacon and cream cheese.

If you don’t have Southbound on hand, you can substitute any Carolina Gold BBQ sauce for this step. The vinegar and mustard profile is the secret weapon here as it balances the smoke and fat in a way a traditional sweet sauce can’t. If you want a different vibe entirely, a spicy honey or a maple bourbon glaze also works beautifully to lean into that “sweet and salty” profile.

The Wrap Up: Why This Recipe Wins

The Smoked Pig Shot is the ultimate “low effort, high reward” appetizer. By using the Big Green Egg, you are infusing the cream cheese and bacon with a smoky depth that a kitchen oven simply cannot replicate. They are the perfect conversation starter for any party and usually the first thing to disappear from the spread.

Serving Suggestions

For the best experience, I like to serve these family-style. Here are a few ways to round out the plate:

The Pairing: These rich, smoky bites pair perfectly with a crisp, hoppy IPA or a chilled pilsner to cleanse the palate.

The Dip: Provide a side of warm BBQ sauce or a spicy ranch for those who want an extra layer of flavor.

The Garnish: A sprinkle of fresh chives or a final dusting of BBQ rub adds a pop of color.