Thaw the potato gems so that you can stick a toothpick through them.

Start off by seasoning the potato gems with the Grill Society Kickin’ Southwest BBQ Rub.

Then wrap the potato gems individually in bacon creating a cavity above it.

Cut the block of cream cheese into 28 even pieces and place 1 piece in the cavity above each potato gem.

Then season the bacon with Grill Society Jack of All BBQ Rub. Add some chives to each one if desired.

Place each potato gem on a wire rack for easy removal from smoker or grill.

Cook at 135 degrees C for 1.5 hrs.

When complete place on a serving board and drizzle with a light drizzle of Grill Society Kickin’ Hot Sauce (Can also be served on the side to dip). If spicy food isn’t your thing, then we highly recommend Grill Society Sweet Honey BBQ Sauce in place of the Kickin’ Hot Sauce.