Pig Shots

1: Preheat your grill or smoker to cook over indirect heat at 250F degrees with cherry wood.

2: Slice your sausage into 1/2 inch pieces and wrap a 1/2 strip of bacon around it to create a shot glass.

3: In a bowl, mix cream cheese, Gouda, green chiles, and Sweet Preacher thoroughly.

4: Transfer the mixture into a piping bag and fill each shot completely.

5: Top each shot with a sliced jalapeño coin.

6: Place the shots on the grill/smoker and smoke until the bacon is done, which should take around an hour and a half.