Steps

• Step 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

• Step 2

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

  Ingredients

  • 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

• Step 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.

  Ingredients

  • 1 Whole package of smoked sausage

  • 1 Whole package thick-cut bacon

• Step 4

  Fill the bowls with the cream cheese mixture. Sprinkle more Honey Hog BBQ Rub on top.

• Step 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.

  01:00

  350 ˚F / 177 ˚C

• Step 6

  Remove the pig shots from the grill and let cool for 10 minutes before serving. Enjoy!