Cluckin' Hell Okanagan Pig Shots: The Ultimate BBQ Bite

Sweet, spicy, smoky, and just a little sinful. Meet your new favourite BBQ bite.

Cluckin' Hell Okanagan Pig Shots: The Ultimate BBQ Bite

These smoky little beauties are what happens when your favourite sausage, a strip of bacon, and a spicy cheese dip have a love child. Sweet, spicy, creamy, and unapologetically Canadian - just the way Jerry would've wanted it. Guaranteed that these sweet and spicy Cluckin' Hell Okanagan Pig Shots are the ultimate BBQ bite that will become a definite backyard showstopper!

Ingredients

Filling:

• 1 brick (8 oz) cream cheese, softened

• 1 tsp Jerry’s Faves Cluckin’ Hell (because plain cream cheese is boring)

• 1 finely diced jalapeño – seeds and all (we’re not cowards)

• ¼ cup grated mozzarella

• ¼ cup finely diced Okanagan peach

Piggy Parts:

• 2 sausages (kolbassa or smokies both do the job)

• 12 strips of bacon

• Toothpicks

Extras:

• 1 thinly sliced jalapeño for topping

• 24-30 bite sized pieces of Okanagan peach

Maple Bourbon Glaze:

• ⅜ cup real Canadian maple syrup (don’t even think about Aunt Jemima)

• ½ tsp Cluckin’ Hell

• 1 tbsp bourbon

Directions

1. Preheat & Prep: Fire up your smoker or grill to 350°F. You want that sweet spot where bacon gets crispy but doesn’t turn into charcoal.

2. Slice & Wrap: Cut your sausages into 1/2” coins. Wrap each coin with half a strip of bacon, forming a little cup around it. Secure with a toothpick like a bacon corset.

3. Mix the Magic: In a bowl, mash together the filling ingredients until it’s a smooth, spicy dream. And don't forget, this is the minimum amount of Cluckin' Hell you should use. Like it spicier? Give 'er!

4. Fill ’Em Up: Shove a little piece of peach in the bottom of the cup. Spoon or pipe the mixture into your bacon cups. Be generous—nobody likes a half-shot. Top it with one of those super thin slices of jalapeño to cap your shot.

5. Smoke or Grill: Place your pig shots upright on a rack or tray. Cook for 45–60 minutes until the bacon is crisp and the filling is bubbling like it just heard your playlist.

6. Glaze Like You Mean It: While they cook, whisk up your Maple Bourbon Glaze. Put everything together and simmer it to warm everything up. In the last 10 minutes, brush it over the shots. Let it caramelize into a sticky, sweet, spicy coating that’ll have your neighbours “just happening” to stop by.

Serve & Brag:

Let them rest for 5 minutes (if you can wait that long), then serve warm. Perfect alongside a cold beer or Caesar with our Caesar Pleaser – Hellfire Edition rimmer.

Because here in the Okanagan, we don’t just grill—we put on a damn show.