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Matt Pittman
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 one smokin' buzz.
8
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1 (8 oz) block of cream cheese, room temperature
2 Large green chile peppers, diced
1 Cup shredded cheddar cheese
1 Tablespoon chile powder
2 Tablespoon Meat Church Honey Hog BBQ Rub, plus more as needed
1 Whole package of 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 of cream cheese, room temperature
2 Large green chile peppers, diced
1 Cup shredded cheddar cheese
1 Tablespoon chile powder
2 Tablespoon Meat Church Honey Hog BBQ Rub, plus more as needed
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 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!
