Versatile and Vibrant: Master the Art of Smoked Pig Shots on Any Grill!
Smoked Pig shots on the grill also known as pork shots, or cheesy stuffed kielbasa-wrapped bacon bites are meat-on-meat perfect appetizers to fuel any picnic, BBQ, party, tailgating gathering, or bonfire! Break out into the meat sweats just reading this simple-to-make recipe and shortcuts to make easy smoked pig shots on the grill and they do taste smoked!
You don’t need a smoker to make smoked pig shots because you can use your grill and make these tiny little meat-lovers appetizers smoked in 2 totally different ways!

Table of Contents
Why You’ll Love Cheesy Stuffed Kielbasa Wrapped Bacon Appetizers
Get ready for a simple and tasty appetizer that boasts minimal ingredients and prep and you can make these taste as smoked as you prefer!
- Easy to find ingredients
- Pig shots are hearty meat-on-meat appetizers
- Keto Friendly appetizer
- Have a smoked flavor but you don’t need a smoker (if you want the smoked flavor)
- A great recipe to make for larger groups
- You can and should make these in advance
- Easy to transport
Equipment Needed To Make Smoked Pig Shots
None of the kitchen essentials here are too hard to find and some of them may not even be necessary.
I am listing the extreme list of kitchen items you may use to prepare the double meat appetizer with spicy cheese but feel free to adapt to your preparation style.
- For Prep and Assembly:
- Foil (pre-cut sheets work great for smaller skewers)
- Skewer sticks (12″ bamboo skewers recommended)
- Knife and cutting board (for slicing kielbasa and prepping bacon)
- For Mixing and Filling:
- Mixing bowl
- Measuring cup and spoon
- Pastry bag or plastic bag (a nifty trick for a mess-free filling experience)
- For Grilling:
- Tongs (essential for handling these savory bites on the grill)
Ingredients For Your Pig Shots On The Grill
The ingredients for the smoked pig shots are easy to find and quite inexpensive, but when combined they sail with flavor.
- Meats:
- Kielbasa (Pre-sliced)
- Cooked Bacon (For wrapping)
- Cheeses:
- Shredded Mexican Cheese (For the filling)
- Mascarpone (Adds creaminess to the filling)
- Seasonings & Flavor Enhancers:
- Smoked Paprika (For a smoky flavor)
- Red Cayenne (Adds a spicy kick)
- Liquid Smoke (Optional, for an extra smoky flavor)
- Alternatively, Mesquite or Apple Wood Chips (For grilling, to infuse smoke)
How TO Make Smoked Pig Shots on the Grill
- Preheating & Preparing for Smoke:
- Heat your grill to 450°F.
- If you’re aiming for a smoky flavor, start smoking your wood chips (like mesquite or apple wood) now.
- As your grill warms to a sizzling 450°F, imagine the heat wafting up in gentle waves. If you’re using wood chips, they’ll soon begin to smolder, filling the air with a rustic, smoky aroma reminiscent of campfires and outdoor feasts.
- Assembling the Meat Cups:
- Feel the texture of the bacon, slightly oily and firm, as you gently wrap it around the sturdy kielbasa slice. The bacon will cling to the sausage, creating a cup that’s both visually appealing and tantalizingly fragrant.
- Once wrapped the slice of kielbasa with a piece of cooked bacon, will form a shot glass-like shape with a rim.
- Secure the bacon and kielbasa combo with a skewer, ensuring it’s centered for stability.
- Making the Spicy Cheese Mixture:
- In a bowl, add mascarpone, shredded Mexican cheese, smoked paprika, and red cayenne.
- Mix the cheeses and spices together, and take in the creamy, rich texture of mascarpone blending with the bold, melty Mexican cheese. The paprika and cayenne add a vibrant red hue, hinting at the warmth and spice they’ll bring to each bite. The mixture’s aroma is a subtle tease of the flavors to come.
- For an added smoky flavor, incorporate liquid smoke into the mixture.
- Spoon the cheese mix into a pastry or zippered bag for easy filling.
- Filling and Cooking:
- As you pipe the cheese mixture into the bacon-wrapped kielbasa cups, feel the slight resistance and then the give as the bag expels its creamy contents. Each cup fills up, the cheese nestling snugly inside the bacon rim.
- On the grill, listen for the sizzle as the bacon crisps up, its edges curling slightly, golden and tempting. The cheese bubbles gently, turning a delightful golden brown at the peaks. The mingled scents of cooking meat and melting cheese are almost irresistible
- Grill the pig shots until the bacon is crispy and the cheese is bubbly, usually about 15-20 minutes. Monitor closely to avoid burning.
What to Pair With Your Cheesy Stuffed Kielbasa Wrapped Bacon Appetizers?
These little pig shots are really great with cubed cheese, crackers, toasted baguettes, cut veggies like broccoli, and cauliflower to get a crunchy texture mixed in, or with tortilla chips!
Cocktails That Taste Great With Pig Shots
Chase these down with beers, gin, tonics, or even margaritas!
Popular Substitutions
So yes there are ingredients and things you can change up on this recipe without affecting what the appetizer is!
- you can use sausage instead of kielbasa, but I would advise pre-cooking the sausage to keep the grilling time as short as possible.
- The cheese mixture can be changed from mascarpone to cream cheese without issue
- Also, you could use a spicy jack cheese instead of the mild Mexican blend for a spicier and zestier flavor
- Add red pepper flakes for even more heat
- try adding the hot sauce of your choice to the cheese mixture
- air fry these instead of grilling them or even use a smoker (although you will need to adjust your cooking times)
Make Sure To Come Back And Tell Me How Your Smoked Pig Shots On the Grill Turned Out
Pig Shots On The Grill
Smoked Pig shots on the grill also known as pork shots, or cheesy stuffed kielbasa-wrapped bacon bites are meat-on-meat perfect appetizers to fuel any picnic, bbq, party, tailgating gathering, or bonfire! Break out into the meat sweats just reading this simple-to-make recipe and shortcuts to make easy smoked pig shots on the grill and they do taste smoked!
You don't need a smoker to make smoked pig shots because you can use your grill and make these tiny little meat-lovers appetizers smoked in 2 totally different ways!
Ingredients
- 12 pieces Kielbasa (about 1/4" thick not more)
- 12 Pieces of precooked bacon (don't microwave it)
- 4 Oz of Mascarpone cheese
- 2 Teaspoons Smoked Paprika
- 1-2 Teaspsoons of Red Cayenne Pepper
- 4-6 ounces Shredded Mexican Cheese blend
- Liquid Smoke Or Wood Chips (Mesquite work well) for the smoke flavor
Instructions
- Soften the mascarpone not to melt but to soften only
- Add to the mascarpone the red pepper and the smoked paprika and the Liquid smoke
- Stir in the shredded cheese mix
- Fill A pastry bag or plastic zippered bag with the mixture and set it aside
- Place your bacon and your kielbasa on a tray along with your skewers
- Begin by rolling a piece of bacon around a piece of kielbasa.
- Then once rolled place the skewer through the very center of it.
- Repeat steps 6 and 7 until you have all of the kielbasa and bacon wrapped
- Place the skewered meat on a piece of foil
- Using the prepared cheese mixture in the pastry bag, fill each pig shot cavity with the mix
- Once done, place on a grill of 400°F for about 5 minutes until the cheese is melted and then serve warm
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