Big Mac Pig Shots with a homemade big mac sauce. These little bite-sized wonders will have you flexing hard on your appetizer game to all your guests. Pig shots on your smoker are easy to make, jammed packed with flavour, and a perfect grab-and-go bite. I'm going to show you exactly how to make pig shots Pit Boss styles.
WHAT ARE PIG SHOTS?
Doing pig shots on smoker is simple. It is a sausage base with a half size of bacon-wrapped about it, filled with your choice of filling. Typically pig shots are filled with a cheese-based sauce, but we stepped our game with this recipe and did a Big Mac sauce instead.
INGREDIENTS
Bacon (sliced in half)
Sausage (cut in 1" slices)
Big Mac Sauce
Mayo (1 cup)
Lemon Juice (1 tsp)
Paprika (1 tsp)
Mustard (1/4 cup)
Salt (1/4 tsp)
Ketchup (2 Tbsp)
Relish (2 Tbsp)
Ground Beef (1/4 cup)
Cheddar Cheese (2 Tbsp)
DIRECTIONS
For these Big Mac Pig Shots, first, make your big mac sauce. Add all sauce ingredients to a small bowl. Place in a Zip Loc bag and cut the end off so you can pipe the mixture into your pig shots.
Preheat your pellet grill to 250 degrees. I used my Pit Boss Table Top grill for this smoked pig shot recipe. Wrap half a slice of bacon around your sliced 1" sausage. Secure the smoked pig shots with a toothpick. Next, pipe your big mac sauce into each pig shot round. I placed them on a grated baking sheet and then on the grill. You want to grill for about an hour or until your bacon looks completely cooked.
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