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Smoked Pig Shots

10

45

Hickory

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

8

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  • 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 Whole package of your favorite smoked sausage

  • 1 Whole package thick-cut bacon

  • 1

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

    350 ˚F

  • 2

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

    • 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 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.

    • 1 Whole package of your favorite smoked sausage

    • 1 Whole package thick-cut bacon

  • 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

  • 6

    Remove the pig shots from the grill and let cool for 10 minutes before serving. Enjoy! This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

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