Here is my version of PJ's hoagies. I used Italian sauage wrapped in bacon with onions, red bell pepper, jalapeno peppers, roasted garlic (and some shaved romano cheese in my wife's). Smoked for 2 hours with hickory and continued in DBS for another 1/2 to 3/4 hour. They were a buger to roll (1st time) but were very tasty. One of the sausages I just split leaving the casing on and stuffed with both hot and bell peppers, onions and garlic. I then put one slice of bacon over the slit to "seal the deal". My wife loved them as did I. It will be a staple on our menu.
(http://img21.imageshack.us/img21/6366/img00061jpi.jpg)
(http://img23.imageshack.us/img23/7564/img00063f.jpg)
Now that I see one of those cut up, I'm thing about appetizers with a toothpick and a variety of dipping sauces from sweet to fire. Could be interesting!
Great idea! A nice, cool sweet sauce with the hot peppers would be a fantastic contrast. That will be at our next party for sure. ;)
Looking good Phil!!