Noticed that Foamheart couldn't find a recipe and came up with what sounded like a good one on his own. Here is the basic one we use, but always experiment with ingredients mixed in the cream cheese. Last one was finely diced jalapeno. - matt
Ingredients:
skinless smoked sausage
bacon
cream cheese
bbq sauce - your choice
pork rub seasoning -your choice
Directions:
1. Cut sausage into 3/4” slices. Cut bacon strips in half as a half seems to fit best around the sausage. With the sausage laying cut side up & down, wrap with bacon and hold together with a toothpick. There should be a space created by the bacon wrap to put the cream cheese into.
2. In the cavity created by the wrap, spoon in a dab of your favorite BBQ sauce.
3. Followed by some softened cream cheese to fill cavity then sprinkle your favorite pork rub seasoning on top. Experiment by adding ingredients to the cream cheese.
4. It’s easier if you place the shots on a tray to use in the smoker. Fine grate or a multi-slotted weber sheet work good.
5. Smoke at 275º for approximately 2 hours BUT, start checking after an hour or so until the bacon gets done (bite-through) with crispy edges. You can always place them under the broiler for a minute or so to finish up the crisping.
Ingredients:
skinless smoked sausage
bacon
cream cheese
bbq sauce - your choice
pork rub seasoning -your choice
Directions:
1. Cut sausage into 3/4” slices. Cut bacon strips in half as a half seems to fit best around the sausage. With the sausage laying cut side up & down, wrap with bacon and hold together with a toothpick. There should be a space created by the bacon wrap to put the cream cheese into.
2. In the cavity created by the wrap, spoon in a dab of your favorite BBQ sauce.
3. Followed by some softened cream cheese to fill cavity then sprinkle your favorite pork rub seasoning on top. Experiment by adding ingredients to the cream cheese.
4. It’s easier if you place the shots on a tray to use in the smoker. Fine grate or a multi-slotted weber sheet work good.
5. Smoke at 275º for approximately 2 hours BUT, start checking after an hour or so until the bacon gets done (bite-through) with crispy edges. You can always place them under the broiler for a minute or so to finish up the crisping.
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