Steps

• 1

  In a medium bowl, mix the cream cheese, cheddar, chiles, Traeger Pork Rub, and chili powder until well combined.

• 2

  With a sausage slice flat on your work surface, wrap a half-slice of bacon around the perimeter of the sausage, lining up the edge of the bacon with the bottom of the sausage to form a cup that can sit without tipping. The bacon should be about ½ inch taller than the sausage slice and will overlap some. Do not wrap it tightly as it will shrink during cooking. Secure the bacon by skewering it and the sausage with a toothpick. Repeat until you have used up all the bacon.

• 3

  Fil the “cups” with the cream cheese mixture to just below the top edge. Sprinkle with more Traeger Perfect Pork Rub, if desired. Transfer the cups to a wire rack open side up. (The assembled pig shots can be covered and refrigerated for up to a day before cooking. Let them warm up at room temperature while the grill heats.)

• 4

  When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  350 ˚F / 177 ˚C

• 5

  Place the rack directly on the grill grate, close the lid, and cook until the bacon is crispy, 45 to 60 minutes. The time will vary depending on your bacon, your grill model, and the weather.

• 6

  Let the pig shots cool for about 10 minutes before serving. Enjoy!