Since summer is almost upon us - the outdoor parties can't be to far behind. This is an appetizer that is always a huge hit at our parties. The pork shot is a little bundle of goodness that is very simple to make and smokes up quickly. This thread will hopefully get you through the basics of making them. Lets get the party started. First the gotta start the fire: Thin blue smoke: Ok seriously...the mixings. Kosher salt, garlic and onion powder, ground pepper, smoked paprika, chili powder, smoked sharp cheddar, kielbasa, dark brown suger and bacon. Slice the kielbasa up into half inch or so slices. Cube the cheese small enough to fit in the shots. Slice the bacon to fit one revolution around the kielbasa. I got lucky this time as slicing it in half fit perfectly. Roll them up and insert a toothpick to keep the bacon from unwinding. Note to self: make sure you have enough toothpicks before starting. Drop in a few cubes of cheese: And fill with your favorite rub mix. I listed my ingredients at the top of the page. Since I'm only doing a few pork shots the Kettle with a side basket gets the call. Indirect heat - Kettle is about 225 to 250* degrees with a chunk of apple. The two hot dogs are for skidmark. He loves smoked hotdogs. Their almost done. Plated and ready for the pallette: Thanks for taking a peek hope you enjoyed. This is how my family likes them. Some people like cream cheese instead of cheddar, while other folks put hot peppers in them. It doesn't matter it's all good. Use your favorite rub mix. I've made these in small batches like this one or larger batches(100 to 150) for my childrens wedding receptions and haven't had any leftovers to take home. Give them a (pork)shot if you've never tried them. Any suggestions are more then welcome. Chris.