Smoked Pig Shots

Smoked Pig Shots
  1. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
  2. Cut the Kielbasa into 1-inch pieces and the bacon in half lengthways. Wrap the cut bacon around the Kielbasa so it forms a shot glass. Take a toothpick and skewer the bottom, securing the bacon and kielbasa together.
  3. Take the softened cream cheese, cheddar, diced jalapeños, and your choice of sweet chili sauce and mix together in a bowl until well combined.
  4. Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture into the pig shot until it is just below the top of the bacon.
  5. Place the shots onto the grill grate or skillet for about 45 minutes to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
  6. Remove the pig shots from the grill and let them cool for a few minutes before removing the toothpicks.
  7. Serve and enjoy!