This cook was the results of a friendly challenge from smokentime!
I started off by browning some boneless thigh filets and peppers seasoned with Jallelujah rub.
The ingredients:
After mixing the Sweet and Mild sausage with onion, garlic and 2 tablespoons of Fine Swine, I flattened
it and first gave the sausage a coating of buffalo sauce. I then put the chicken, peppers and cheese in
the center of the sausage. I coated each piece of chicken with more of the buffalo sauce.
All rolled up and give a bath of the buffalo sauce.
Bacon weave seasoned with Super Pig. It has been too long since I made a weave so it is not perfect.
All wrapped up and into the refrigerator until tomorrow.
Out of the refrigerator and given another coat of Super Pig.
Put onto the Performer, using KBB and pecan, with the charcoal set up in a snake.
Painted some more hot sauce on the fatty when it reached 156 internal temp.
Pulled at 160 and covered with a loose tent of foil for about 15 minutes. It took about 4 hours at 235 to finish.
Here it is all sliced up!
This tasted amazingly good! I think the combination of the sausage, buffalo sauce, Fine Swine and the
Super Pig made it really delicious!
Thanks for looking!
