Smoked Pig Shots

Step

• 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.

  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

• 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

• 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!