COOK IT.
Set your Pit Boss® Grills smoker to 350°F.
Cut the Kielbasa into 1/2 inch pieces. Cut the bacon in half (lengthways) Wrap the bacon around the Kielbasa so it forms a “shot glass.” Take a toothpick a skewer at the bottom securing the bacon to the sausage.
Take the softened cream cheese, cheddar, diced jalapeños and Pit Boss rubs and mix together in a bowl.
Place the mixture into a piping bag or Ziploc bag (with corner cut off) and pipe the mixture into the pig shot until it is just below the top of the bacon. Tip: Do not overfill, because cheese will rise.
Place the shots in the smoker for about 45 mins to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
Remove the pig shots from the smoker. Let them cool for a few minutes before removing the tooth picks.
Enjoy the game with friends and these amazing game day pig shots!