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Pig Shots

Pig Shots

By Matt Pittman

Take a shot of damn good BBQ from Matt Pittman AKA Meat CHurch. These delicious pig shots, made of green chile, cream cheese, and bacon-wrapped sausage, will give your taste buds one smokin' buzz.

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10 Min

recipeContent.cookTimeLabel

45 Min

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Hickory

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serves

8

Activating this element will cause content on the page to be updated.
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main
1 (8 oz) block of cream cheese, room temperature
2 Large green chile peppers, diced
1 Cup shredded cheddar cheese
1 Tablespoon chile powder
2 Tablespoon Meat Church Honey Hog BBQ Rub, plus more as needed
1 Whole package of smoked sausage
1 Whole package thick-cut bacon
serves

8

Activating this element will cause content on the page to be updated.
recipeContent.unitsOfMeasurementLabel:
main
1 (8 oz) block of cream cheese, room temperature
2 Large green chile peppers, diced
1 Cup shredded cheddar cheese
1 Tablespoon chile powder
2 Tablespoon Meat Church Honey Hog BBQ Rub, plus more as needed
1 Whole package of smoked sausage
1 Whole package thick-cut bacon

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  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    In a medium bowl, mix together the cream cheese, green chiles, shredded cheddar, chile powder, and Honey Hog BBQ Rub until well combined.

  • 3

    Slice the sausage into 1/2-inch-thick rounds. Cut the bacon strips in half crosswise. Wrap a half-slice of bacon around each piece of sausage, securing with a toothpick, to create mini bowls.

  • 4

    Fill the bowls with the cream cheese mixture. Sprinkle more Honey Hog BBQ Rub on top.

  • 5

    Arrange the pig shots, cream cheese side up, directly on the grill grates. Close the lid and cook until the bacon is crispy and golden brown, about 45-60 minutes.

    350 ˚F / 177 ˚C

    01:00

  • 6

    Remove the pig shots from the grill and let cool for 10 minutes before serving. Enjoy!

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