Sweet & Spicy Cajun Pig Shots
Unlike tequila shots, you won’t regret having a half-dozen of these bad boys. These delicious pig shots are bite-sized morsels of Cajun BBQ made up of andouille sausage wrapped in bacon and stuffed with a cream cheese-chicken filling. Throw them on the smoker and brush on some Sweet Preacher BBQ sauce at the end and BAM—new addiction.
Sweet & Spicy Cajun Pig Shots
Servings
24 pig shots
Prep Time
30 minutes
Cook Time
45 minutes
Pig shots can be prepared up to a day in advance, making them the perfect appetizer for incoming guests. They are also fully customizable; feel free to swap the chicken with another protein or add diced jalapenos, scallions or other bright flavors to the cream cheese.
Ingredients
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½ pound of boneless skinless chicken thighs
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2 tablespoons of Chica Licka Bam Bam
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8 ounces Andouille sausage
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12 strips of bacon, sliced in halves
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1 block of cream cheese
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½ cup sour cream
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1 medium diced onion
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1 cup cheddar cheese
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3 cloves minced garlic
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1 tablespoon hot sauce
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½ cup Sweet Preacher BBQ sauce
Directions
Prepare your grill for two-zone grilling.
Season chicken with Chica Licka Bam Bam on both sides then grill them over direct heat until they reach an internal temperature of 165°F.
Allow chicken to cool, then chop into small pieces and set aside for later.
Slice the andouille sausage up into 1-inch pieces.
Wrap each piece of sausage in bacon, creating a little cup for the filling, and secure them with a toothpick through the bacon and sausage. Use some partially frozen bacon slices to make this step easier.
Create the filling by combining the cream cheese, sour cream, diced onion, cheddar cheese, minced garlic, hot sauce and chopped up grilled chicken.
Thoroughly mix the filling, then place it in a piping bag and fill each pig shot to the top of the bacon. Do not overfill otherwise you may have your filling leak out when it’s cooking.
Place pig shots on a wire rack and smoke over indirect heat at 275°F for 45 minutes.
At 30 minutes, cover shots with a thin layer of Sweet Preacher BBQ sauce using a brush. Once the sauce tacks up (firm, sticky glaze), remove the shots and serve after cooling for five minutes.
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