These are fabulous. Usually made with cream cheese, I decided to make them a little different.
The base is Linguica sausage. You wrap half a strip of bacon around the sausage disk and secure it with a toothpick to form a little shooter cup. Inside, I placed a small square of Velveeta (most people use cream cheese but that that sounds gross). Then I added a little pulled pork, then some shredded cheese, then a black olive slice on top. Dusted them with Meat Church's Honey Bacon BBQ rub, and out on the smoker they went.
At 325 (a little hotter than I was shooting for) these were done in 30 minutes. And OMG... freaking awesome!
The base is Linguica sausage. You wrap half a strip of bacon around the sausage disk and secure it with a toothpick to form a little shooter cup. Inside, I placed a small square of Velveeta (most people use cream cheese but that that sounds gross). Then I added a little pulled pork, then some shredded cheese, then a black olive slice on top. Dusted them with Meat Church's Honey Bacon BBQ rub, and out on the smoker they went.
At 325 (a little hotter than I was shooting for) these were done in 30 minutes. And OMG... freaking awesome!