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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 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!

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