Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
In a medium bowl, mix together the cream cheese, green chiles, shredded cheddar, chile powder, and Honey Hog BBQ Rub until well combined.
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.
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 / 177 ˚C
01:00
6
Remove the pig shots from the grill and let cool for 10 minutes before serving. Enjoy!
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