Jalapeno Cheddar Pig Shots Recipe

Directions

1. Preheat your grill or smoker to 275 °F, using indirect heat, charcoal, wood chunks or pellets of choice.

2. Prepare the bacon cups: Slice sausage links about 1/2 an inch thick. Cut bacon in half. Wrap the bacon around the sausage to form a cup (it will resemble a rose). Using toothpicks, set the cup in place, leaving about a 2 inch space for the filling. Season with Sweet Heat Seasoning by The Spice Guy.

3. Smoke the cups at 275 °F for 30 minutes.

4. While the cups smoke, prepare the filling. In a mixing bowl add two blocks of cream cheese, 1/2 cup shredded pepper jack cheese, 1 tsp Sweet Heat Seasoning by The Spice Guy and Smoke Steakhouse Seasoning by Padiano’s Kitchen, and 1 tsp Dixie Red BBQ Sauce by Old Southern BBQ. Mix until combined. Add to a gallon zip lock or piping bag.

5. Once the bacon cups have structure and color, remove the toothpicks.

6. Cut the corner of the filling bag and pipe filling into cups. Add jalapeno slices to top.Smoke for another 15-20 minutes (until jalapeno is cooked).

7. Garnish with Lane’s “Southbound” Sauce, and minced green onion.