This recipe comes Malcom Reed of the Killer Hogs BBQ Team. I saw his video the other day and since we have most of the
ingredients we decided to give it a shot. The only thing we changed is we didn't have any mini penne pasta and I substituted
the regular sausage for our favorite which is Conecuh. Chicken and sausage were cooked in the Weber kettle using the vortex
and grill grates. I used Stubbs charcoal and a small chunk of cherry wood.
This is a fantastic recipe and a definite keeper in our recipe book. Link to Video: