Cheddar Pork Shots
- By Tom Jackson
- Mar 31, 2015
Chef Tom cooks up a Cheddar Pork Shots with a blend of two cheeses wrapped in bacon. There’s nothing better than a big glob of cheese surrounded by bacon and dipped in bbq sauce!
Cheddar Pork Shots Recipe
Yield: 2 dozen
- 12 oz smoked pork sausage links
- 12 oz bacon
- 8 oz cream cheese, softened
- 6 oz sharp cheddar, grated fine, divided
- 1 Tablespoon House of Q House BBQ Rub
- 1 Tablespoon Grinders Molten Hot Sauce
- Eat Barbecue IPO Barbecue Sauce
Preheat your Yoder Smokers YS640 to 250°F. Slice the strips of bacon in half. Slice the sausage into rounds that are roughly half the width of the width of the bacon, probably about 5/8”. Wrap the bacon slices around the sausage slices and pin with a toothpick.
Combine the cream cheese, 4 oz of the cheddar, the House of Q House BBQ Rub and Grinders Molten Hot Sauce in a bowl and mix well. Place the cheese mixture in a zip top bag. Cut a corner off the bag and pipe the mixture inside the bacon, on top of the sausage. Top the cheese mixture with a pinch of cheddar cheese.
Place Frogmats on the top shelf of your cooker. Place the Pork Shots on the Frogmat. Smoke until the bacon is cooked through, about 1 hour 15 minutes. Serve with Eat Barbecue IPO Barbecue Sauce