Uncle Randy's Pig Shots

Uncle Randy did it again!  He brought the heat on a Friday afternoon in the parking lot at the factory.  It was a hot September day and the tailgating tent was up and the breeze was down... so we brought out the big floor fans.  Uncle Randy whipped these lil guys up over a 22" Old Smokey Charcoal Grill and they went as fast as lightning!  Definitely a favorite we will have to make again!

Ingredients:

• 1 Container whipped cream cheese
• 1 Can chopped green chiles
• 4 oz. grated cheddar cheese (or use pepper jack for more spice)
• 1 Tbsp chili powder.  Try Ancho chile powder for an earthier taste
• 2 Tbsp BBQ rub.  (I used Meat Church's Texas Sugar)
• 1 pkg thick cut Applewood smoked bacon
• 1 pkg smoked sausage
• Sliced pickled or fresh jalapenos (optional)

Old Smokey Charcoal Grill Prep:

Set up your Old Smokey for indirect heat cooking.  You can used pecan wood chips for smoke flavor.  Heat to 350 degrees 

Pig Shot Prep:

Mix cream cheese, grated cheese, green chiles, chili powder and bbq run thoroughly in a mixing bowl.  Set aside.  Cut smoked sausage int 1/2" slices.  Cut bacon strips in half.  Wrap bacon around the sausage to create a "bowl" and secure with a toothpick.  Fill the "bowl" with the cream cheese mixture.  Top with more bbq rub and a slice of jalapeno if using.  

Cook the Pig Shots:

Use a baking/grill rack for the pig shots.  Place on Old Smokey grill, cover and cook until bacon is done.  Usually about 45-60 minutes.  Let rest for 10 mins, as the cream cheese will be very hot.  Enjoy!