Also known as a cholesterol bomb I say my wife's because she pretty much had it put together while I was away knocking down a tree for some firewood. We had gotten some hog sausage from a good friend of mine in exchange for some fresh Saltwater trout. Cher mixed some shredded Swiss cheese, mushrooms, red peppers and onions and used this for the center of the fatty. No time for the smoker, so on the gasser it went. Set it for 250º and added some hickory and mesquite wood for smoke After about an hour and a half, it was looking pretty good. She didn't want it setting in the grease drippings so I rigged up a fish grate I had and an aluminum pan to catch the mess. At the end of 3 hours and an internal temp of 160º, off it comes. Looked and tasted darn good. I would give it a solid 8 for first attempt. She wants to try some different cheese and some jalapenos next time. Also some hotter sausage. Maybe some Tennessee Pride or Jimmy Dean. We each cut a good slice then covered it with some fresh sunny side up yard eggs from the hen house. Yeah, that cholesterol bomb was good. We'll be doing some more of these.