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.
- 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
- 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.