This Pig Shots recipe from Meat Church is a simple and amazing appetizer or tailgating recipe! Plus, anytime you can combine cream cheese and bacon that is a win for us.Ingredients
- 1 block cream cheese
- 1 can diced green chilies (or use fresh)
- 4 oz cheese, shredded
- 1 TBSP chili powder
- 2 T Meat Church Honey Hog BBQ Rub
- 1 package bacon
- 1 package of your favorite smoked sausage, sliced into 1/2" discs
Prepare your smoker at a temp of 350 degrees. Use hickory or pecan smoking chips 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 Meat Church Honey Hog BBQ Rub 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 Meat Church 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.
Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.