I decided today was the day I'd attempt a Chili Cheese Dog Fatty.
Mix 1 lb. of 80/20 ground beef with 1 lb. of pork sausage (I used Jimmy Dean Hot). Form into a square on top of a wax paper covered cutting board and sprinkle with Dizzy Dust.
Then add chili with no beans (I used Wolf's), onions, hotdogs and cheese leaving about a one inch border.
Using the wax paper roll each end over the hotdogs and seal the seams.
Now make a bacon weave.
And roll it around the fatty.
Onto the BGE indirect at 250* dome with apple and cherry chunks.
Cook until the center (hotdogs) reach 150 degrees. I painted it with some Blue's Hog bbq sauce in the last 30 minutes of cooking.
Rest for a few minutes, slice and serve.
I'm ashamed what I did for a Klondike Bar!!