Thanks - I'm just outside of Kennett Square.
That was 2 pounds of bulk Italain sausage. I cubed the Velveeta - I used that cause I had it. Next time I will try it with mozzarella. Formed some sausage around the cheese, rolled it in a ball.
Sliced the bacon in thirds and wrapped a third around the sausage ball. I let the bacon sit out while I formed the balls so it warmed up a little bit so it was pretty stretchy and so I didn't need
toothpicks to hold it on.
Threw them on the Egg and let them go till the bacon was done.
Next time I will dist them with some rub of some sort .
My cheesesteaks are't complete without provolone, fried onions, mushrooms, ketchup, and MAYO.