Slice Andouille sausage into ½” thick rounds, about 16 rounds. Slice strips of bacon in half. Wrap half slices of bacon around the sausage rounds and secure with a toothpick; making a shot glass shape. Arrange shot glasses on a baking sheet.

Thinly slice jalapenos and place one round at the bottom of each shot glass.

Squeeze 2 limes into a small bowl. Put ¼ cup of OTFC Smoked Chipotle Mezcal Rub into another small bowl. Dip the shot glasses in the lime juice and then the rub; creating a rim of seasoning around the top of the shot glasses.

Combined softened cream cheese, cheddar cheese, zest of 2 limes, and 2 Tbsp of OTFC Smoked Chipotle Mezcal Rub. Mix thoroughly. Place mixture into a Ziploc bag. Cut out the corner of the bag and pipe approx. 1 tbsp of the mixture into each of the shot glasses.

Heat grill to 350 degrees, indirect heat. Bake Pig Shots for 30-40 min, until bacon is rendered and cooked thru.

Garnish Pig Shots with lime wedges.

If you want to put on a show for your dinner guests, lets light some stuff on fire. Warm ¼ cup of tequila for 10 sec in the microwave. Light tequila with a lighter. Pour over pig shots and enjoy! (Take fire safety seriously. Have a fire extinguisher handy and take every precaution possible.)