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Smoked Pig Shots

Name: Smoked Pig Shots
Ingredients: 1 smoked kielbasa sausage; 1 lb. bacon; 1 cup grated cheddar cheese; 2 tbsp. mayonnaise; 1 tbsp. pimentos; 1 tsp. smoked paprika; 0.25 tsp. onion powder; 0.25 tsp. granulated garlic

Kingsford Gameday recipe inspired by

Bacon and pimento cheese ramp up the flavor of these smoked kielbasa appetizers that deliver savory excellence in every bite.

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1 Food Prep 15 mins
2 Grill Prep 10–20 mins
3 The Cook 45 mins

Cooking for people

Ingredients

1 smoked kielbasa sausage
1 lb. bacon

Pimento Cheese

1 cup grated cheddar cheese
2 tbsp. mayonnaise
1 tbsp. pimentos
1 tsp. smoked paprika
0.25 tsp. onion powder
0.25 tsp. granulated garlic

1 Food Prep

First, combine the pimento cheese ingredients in a small mixing bowl and blend well. Then, refrigerate until ready to use.

Next, cut the kielbasa into 1” slices. Cut ¼” off of each sausage section and place it on top of the remaining ¾” section to create a kielbasa stack. Finally, tightly wrap each kielbasa stack with a slice of bacon and secure with a toothpick.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the bacon-wrapped sausage sections on the cooler side of the grill, and cover the grill.
Allow the sausage to cook for about 45 minutes, until the bacon is crisp and brown, and the kielbasa reaches an internal temperature of 160ºF on a digital meat thermometer.
Remove the bacon-wrapped sausage sections and use a fork to gently remove the upper ¼” section from the stack, while keeping the bacon wrap intact to create a bowl.
Stuff the top of each pig bomb with a generous helping of the pimento cheese.
Place the ¼” section back on top of each pig bomb.
Chill until ready to serve.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

For safe meat preparation, reference the USDA website.