Smoked Pig Shots - Cowboy Kent Rollins
Servings 8
Ingredients
- 8 ounces whipped cream cheese
- 2 ½ tablespoons Kent Rollins’ Rib Rub, or substitute below
- 2 ½ tablespoons Kent Rollins’ Red River Mud BBQ Sauce
- 3 jalapenos thinly sliced
- 14 ounces kielbasa skinless sausage
- 2 pounds thick cut bacon
Kent Rollins’ Rib Rub substitute seasoning:
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 tablespoons light brown sugar
- 1 teaspoon coarse ground black pepper
Instructions
- In a small mixing bowl combine the whipped cream cheese, Kent Rollins’ Rib Rub, Kent Rollins' Red River Mud BBQ sauce and mix well. Set in the ice box for about 30 minutes.
- Lay a piece of bacon out as a guide and cut sausage at least ½ inch smaller, then cut sausage in half again.
- Wrap and roll one of the sausage pieces with bacon, and secure with a toothpick. Squeeze a bit of the cream cheese mixture on top of the sausage. Top with a jalapeno.
- Top again with another piece of the sausage. Add a teaspoon of the cream cheese mixture, top with a slice of jalapeno and place on a baking sheet until all are done.
- Preheat grill/smoker to 350 and then place on the smoker and cook for about 35 to 45 minutes, or until bacon has browned well.
- Remove and let set for about 2 to 3 minutes to cool. Serve.
