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Smoked Pig Shots

Prep Time

10 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

Take a shot of damn good BBQ. These green chile cream cheese and sausage bacon wrapped shots will give your taste buds smokin' buzz.

Ingredients

How many people are you serving?

8

Units of Measurement:

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

Steps

  • 1

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

    Grill350 ˚F

  • 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.

    Grill350 ˚F

  • 6

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