Brian helped create and organize Barbeque at the Beach. It's a BBQ competition being held September 17-18, 2011 at Seven Points Recreation Area at Raystown Lake.
Here's the recipe for his creation, Piggles:
4-5 large whole dill pickles
2 cups finely-diced little smokies cocktail weenies
1 cup shredded cheddar cheese
1/2 lb. thin, smoked bacon
1 cup of a sweet BBQ sauce mixed with 1/4 cup of apple juice
1. Slice the pickles end to end in half, then use an apple corer to scoop out the seeds, leaving a pickle "boat."
2. Mix the diced smokies and shredded cheddar cheese to make the stuffing.
3. Fill the pickle "boats" with the stuffing and wrap the bacon strips around the stuffed pickle from one end to the other. It should have a spiral effect. If you would like to use less bacon, 1/2 strips work well, but require the use of a toothpick to keep in place. Always make sure to remove the toothpick after the "Piggle" is cooked.
4. Lightly dust the "Piggle" with a simple light salt BBQ dry rub. If you don't have a BBQ dry rub, you can use this basic recipe:
3/4 cup paprika
1/4 cup fresh-ground pepper blend
1/4 cup dark brown sugar
2 tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. sea salt
2 tsp. cayenne pepper
5. Grill with indirect heat at 350 degrees for 20-30 min. or until the bacon begins to crisp. Dress with the thinned sweet BBQ sauce and let stand for 1 min.