For this recipe we paired Flannigan’s Butcher Shop pinwheels with our Boss BBQ ‘Thick & Bold’ sauce. We thawed the pinwheels and placed them on a sprayed aluminum foil cooking tray. The bbq was set to medium heat. We drizzled our ‘thick & bold’ sauce on top of the pinwheels.
After 3 minutes we flipped the pinwheels and applied more sauce to the other side. Continue cooking, turning and basting for 8 to 10 minutes.
Remove from the bbq and enjoy!
