Sweet & Spicy Cajun Pig Shots

Directions

1. Prepare your grill for two-zone grilling.

2. Season chicken with Chica Licka Bam Bam on both sides then grill them over direct heat until they reach an internal temperature of 165°F.

3. Allow chicken to cool, then chop into small pieces and set aside for later.

4. Slice the andouille sausage up into 1-inch pieces.

5. Wrap each piece of sausage in bacon, creating a little cup for the filling, and secure them with a toothpick through the bacon and sausage. Use some partially frozen bacon slices to make this step easier.

6. Create the filling by combining the cream cheese, sour cream, diced onion, cheddar cheese, minced garlic, hot sauce and chopped up grilled chicken.

7. Thoroughly mix the filling, then place it in a piping bag and fill each pig shot to the top of the bacon. Do not overfill otherwise you may have your filling leak out when it’s cooking.

8. Place pig shots on a wire rack and smoke over indirect heat at 275°F for 45 minutes.

   

9. At 30 minutes, cover shots with a thin layer of Sweet Preacher BBQ sauce using a brush. Once the sauce tacks up (firm, sticky glaze), remove the shots and serve after cooling for five minutes.