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BBQ Pig Shots from the Grill | Crispy, Cheesy & Smoky Glazed
(0)
65 min
Under an hour
Knuspr-Küche
Würzige Bratwurstscheiben im krossen Bacon-Mantel, gefüllt mit cremigem Cheddar-Frischkäse und feinen Jalapeños, auf dem Grill rauchig glasiert. Der ultimative BBQ-Hit!
Ingredients
Preparation method
Preparation
Prepare the grill for indirect heat at approx. 150–160 °C. If desired, add some smoking wood (e.g. apple or hickory wood) to the embers or into the smoker box for a subtle smoky aroma.
Cut the bratwurst sausages into approx. 1.5 to 2 cm thick slices – these form the sturdy base of the pig shots.
Cut the slices of bacon in half lengthwise. Wrap each bacon strip tightly around a sausage slice to form a small cup ("shot glass") that is open at the top. Secure the bacon strip with a toothpick.
Chef's tip
For extra crispiness, you can place the pig shots on a perforated grill tray so that excess bacon fat can drain away cleanly.
If you prefer it milder, use mildly pickled jalapeño slices instead of fresh chilies, or omit the heat completely.
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