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Smoker | |
| 1 block cream cheese (note you can presmoke this for an even smokier flavor) 1 can diced green chilies (or use fresh) 4 oz cheese, shredded 1 TBSP chili powder 2 T Meat Church Honey Hog BBQ Rub (or your favorite rub) 1 package bacon 1 package of your favorite smoked sausage, sliced into 1/2" discs toothpicks | |
| In a sauce pan/skillet put the bacon and cover with water. Heat till it starts to boil, reduce heat to medium and blanch 5 minutes. immediate rinse the bacon off with cold water (stop the cooking) and place the bacon on a paper towel to dry. Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook, but most woods will do. 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. 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. Enjoy! | |
Unrated | |
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