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PIG SHOTS
Ingredients
| Ingredients | Quantity |
|---|---|
| Cream cheese | 1 block |
| Diced green chilies (or use fresh) | 1 can |
| Cheese, shredded | 4 oz |
| Chili powder | 1 TBSP |
| Meat Church Honey Hog BBQ Rub | 2 T |
| Bacon | 1 package |
| Your favorite smoked sausage, sliced into 1/2" discs | 1 package |
| Toothpicks | - |
Steps
Pig shots are a simple and amazing appetizer or tailgating recipe! Plus, anytime you can combine cream cheese and bacon that is a win for me.
Smoker prep
Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook, but most woods will do.
Pig shot prep
Allow the cream cheese to soften. Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog thoroughly in a mixing bowl. Set aside. Slice sausage into 1/2-inch slices.
Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.
Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub.
Cook the pig shots
Place the pig shots in the smoker until the bacon looks just right. Usually 45 - 60 minutes.
In our how to video they took 52 minutes - https://youtu.be/E2acoAJruqc
Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot. Enjoy!