"One-bite “shots” filled with smoked pork, creamy cheese and a hint of spice. The sweet and tangy peach glaze cuts through this decadent appetizer, culminating in a rich, balanced bite of barbecue heaven."
1 pound smoked andouille or kielbasa sausage
1 pound thick-cut bacon, cut in half lengthwise
8 ounces cream cheese, room temperature
1 tablespoon House Rub (see below), plus more for dusting
1 cup packed light brown sugar
Peach BBQ Sauce (see below), warmed for brushing and dipping
30 wooden toothpicks, for securing bacon
hickory or cherry wood chunks
for House Rub:
1 cup raw cane sugar
2/3 cup chili powder
½ cup sea salt
¼ cup onion powder
¼ cup granulated garlic
¼ cup paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper
1 teaspoon ground thyme
for Peach BBQ Rub:
1¼ cups peach preserves
1 15-ounce can sliced peaches, drained
4 tablespoons unsalted butter
½ small onion, diced
1½ cups ketchup, such as Simply Heinz
½ cup light brown sugar
½ cup cider vinegar
½ cup water
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
¼ teaspoon ground thyme
1 teaspoon granulated garlic
2 teaspoons hot sauce, such as Crystal
House Rub: combine ingredients in a medium-sized bowl. Leftover rub may be stored in an airtight container for up to 6 months.
Peach BBQ Rub: In a food processor, combine the peach preserves and sliced peaches. Blend them to a puree. In a medium-sized saucepan, melt the butter over medium-high heat and sauté the onion until soft but not browned, 3–4 minutes. Stir in the peach puree, ketchup, brown sugar, vinegar, water, Worcestershire, Dijon, salt, pepper, thyme, granulated garlic and hot sauce. Lower the heat to medium-low and simmer until slightly thickened, 15 to 20 minutes, stirring frequently. Let the sauce cool, transfer to a jar and store in the refrigerator for up to 3 weeks.
Pig Shots: Soak the toothpicks in a shallow bowl of water for 1 hour before cooking. Prepare a smoker to cook at 275°F.
Cut the sausage into ½-inch slices. Wrap a ½ strip of bacon around each sausage slice and secure it with a toothpick to form a shot glass.
In a small bowl, mix the cream cheese with the house rub. Pipe or spoon the cream cheese mixture into each pig shot, leaving a little room at the top. Top each shot with 1½ teaspoons of brown sugar and a dusting of the house rub. Place the pig shots in a disposable aluminum half pan.
Once the cooker reaches temperature, add the wood and place the pan on the smoker. Cook for 1½ to 2 hours, or until the bacon is just starting to crisp up.
Brush each shot with the warm Peach BBQ sauce and return the pan to the cooker for another 10 minutes to set the glaze.
Remove the pan from the smoker and allow the shots to rest for 5 minutes, as the filling will be hot. Serve with a side of Peach BBQ sauce for dipping.