Schwein - September 21, 2023

Flaming Pig Shots

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Smoker/grill, toothpicks

Ingredients

• 1-2 chorizo sausages (number depends on size, must be enough as filling), pre-grilled
• 6 jalapenos
• approx. 300 g Cheddar cheese or other strong cheese of your choice
• 8 slices of bacon
• Butt-Rub (finished product of your choice)
• BBQ sauce (e.g. Miss Piggy's Pig Swill)

More on the subject of sauces can be found in Special No.6

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preparation

➊ Deseed and remove the stalks from the jalapeños, then cut into rings about 2.5 cm thick.

➋ Then cut the pre-grilled chorizos into pieces of about 2 cm and press them into the jalapeño rings.

➌ Wrap a slice of bacon around each ring so that the bacon protrudes about 1 cm from the top. Secure each one with a toothpick, cut the cheese into appropriate pieces and stick them into the jalapeño rings so that each ring is filled up to the top of the bacon.

➍ Spread a little BBQ sauce, which has been diluted with a little apple juice, on the bacon. Sprinkle the pig shots with a little BBQ rub and grill indirectly at around 165 °C until the bacon is crispy and the cheese begins to melt. Serve as finger food or as an appetizer.

Jenny Eriksson: Grill the sausages first, so they always become crispy and develop more flavor. You can use all types of grilled sausage for this recipe and you can always create great creations with your favorite cheese. For example, wild garlic sausage with Emmental cheese, chili sausage with pepper jack cheese or salsiccia with sheep's cheese and Parma ham instead of bacon. There are no limits to creativity...

Recipe by Jenny Eriksson

"I can't imagine life without BBQ anymore," explains BBQ pro Jenny in an interview with FIRE&FOOD. "My mission is to show people what culinary delicacies you can prepare on the grill and in the smoker. It's time for women to finally have more confidence on the grill!"

Recipe first published in FIRE&FOOD Magazine 01/2017