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I've been cooking on my large BGE for a few months now. I have learned much from this forum. For some reason I never get around to taking and posting pictures of my cooks.
Had a little get together over the weekend and decided to make some Pig Shots to go with my pulled pork BBQ I made the night before. First time making Pig Shots and it won't be the last (although I need to visit my cardiologist first). I loosely followed this recipe:
I used bratwurst for the sausage layer and didn't use any of the spicy ingredients due to the mixed audience that evening. Used thick cut bacon and sprinkled with a little dizzy pig. Cooked about 90 minutes, indirect at 300 ish. The only thing I would do differently next time is to put the bacon in the freezer for a few minutes. I think that might help with the assembly process.
One of the guests called it a "heart attack on a stick", but man were they good.