Fresh Market was out of Knockwurst, as the recipe called for, so it was Irish Bangers instead. Extra Sharp cheddar, green onions, and bacon. Raised rig at 350-400, drip pan, 45 minutes. Pulled pan last 10 minutes to crisp the bacon as best I could without flipping them over and oozing the cheese out. Sides of mashed potato cakes, cuke salad, and a few Yuenglings.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."