Preheat a Lodge 10” Cast Iron Skillet on the grill.
When the skillet is hot, add the pancetta. Cook until the fat is rendered out and the pancetta begins to brown. Add the Brussels sprouts, shallots, garlic, thyme, Saica Extra Virgin Olive Oil and Cattleman’s Grill Trail Dust All Purpose Seasoning and toss well to mix.
Close up the grill and cook until the sprouts begin to soften and brown, about 45 minutes.
Combined the heavy cream and Kozlik’s Dijon Classique Mustard. Whisk to combine. Pour over the Brussels sprouts.