smoked pig shots cooked on the Traeger Timberline 850 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Smoked Pig Shots On The Traeger Timberline 850 Wood Pellet Grill

These little tasty bites make a delicious starter or appetiser at a party

These heavenly little bite sized morsels make a fantastic appetiser to nibble on while you are waiting for the main dish to cook. The quantities of chilli given here make them quite warm so if you just want a hint of warmth don’t put both chilli powder and fresh chillies into the cheese mixture. Even though they sound fiddly to make they can be prepared beforehand and kept chilled until you are ready to cook.

 

 

Ingredients:

  • thick smoked sausage; cut into ¾ - 1” slices
  • streaky bacon
  • 8oz strong cheddar cheese; grated
  • tub cream cheese
  • 2 medium chilli peppers; finely chopped
  • 1 dessertsp chilli powder
  • 1 tbsp pork BBQ rub

Equipment:

  • baking sheet
  • parchment paper
  • wooden tooth picks

Wrap half a rasher of streaky bacon around the slice of sausage to form a ‘cup’; secure with a tooth pick.

Combine the grated cheese, cream cheese, chilli powder, fresh chilli and half the BBQ rub. Spoon into the ‘cup’. Top with a sprinkle of the BBQ rub; we used ‘Sweet Bones & Butts’ from Angus & Oink. Place onto the parchment lined baking sheet.

Pre-heat the Traeger to 180 – 190C and cook on the middle shelf for about 45 minutes until the bacon has cooked.