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
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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!