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Smoked Pig Shots

Smoked Pig Shots

By Matt Pittman

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




Number of people serving


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Units of measurement:
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


  • 1

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

    350 ˚F / 177 ˚C

  • 2

    Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog BBQ Rub thoroughly in a mixing bowl. Set aside.

    • 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

  • 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.

    • 1 Pound Sausage, Smoked

    • 1 Pound thick-cut bacon

  • 4

    Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ Rub.

  • 5

    Place the pig shots on the Traeger until the bacon is crispy and golden brown, about 45 to 60 minutes.

    350 ˚F / 177 ˚C

  • 6

    Remove the pig shots from the grill and cool for 10 minutes, the cream cheese may still be hot. Enjoy!

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