Smoked Pig Shots
By Matt Pittman
3 Reviews
Take a shot of damn good BBQ. These green chile cream cheese and sausage bacon wrapped shots will give your taste buds smokin' buzz.
Prep Time
10 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Yields: 8 Servings
Ingredients
main
1 | (8 oz) block cream cheese, softened |
2 Large | green chile peppers, diced |
1 Cup | shredded cheese |
1 Tablespoon | chile powder |
2 Tablespoon | Meat Church Honey Hog BBQ Rub |
1 Pound | Sausage, Smoked |
1 Pound | thick-cut bacon |
Units of measurement:
Step
Step 1
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Step 2
Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog BBQ Rub thoroughly in a mixing bowl. Set aside.
Ingredients
1 (8 oz) block cream cheese, softened
2 Large green chile peppers, diced
1 Cup shredded cheese
1 Tablespoon chile powder
2 Tablespoon Meat Church Honey Hog BBQ Rub
Step 3
Slice sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.
Ingredients
1 Pound Sausage, Smoked
1 Pound thick-cut bacon
Step 4
Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ Rub.
Step 5
Place the pig shots on the Traeger until the bacon is crispy and golden brown, about 45 to 60 minutes.
00:45
350 ˚F / 177 ˚C
Step 6
Remove the pig shots from the grill and cool for 10 minutes, the cream cheese may still be hot. Enjoy!
My Notes
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