Load and light your EGG and set it for direct cooking with Stainless Steel Grid in place. Set to 180°C.
Add the oil and chorizo slices to a skillet and cook until the chorizo starts to brown and give up its oil. Add the shallots and garlic and cook until soft, about 15 minutes, stirring regularly.
Add the red wine, honey and vinegar and cook for 30-40 minutes until the liquid is syrupy and the chorizo is completely coated.