Rolled out 1Lb. sausage chub with a beer bottle in a zip lock bag.
Mushrooms with diced peppers and onions.
Cut open and removed one side of zip lock bag and put down Jarlsberg Swiss and other ingredients and rolled them up in the sausage. I only got one full roll out of this over stuffed fatty. Made a bacon weave on plastic wrap and transferred this roll to the bacon.
I used 1Ib of bacon to make the weave 8 strips wide with the bacon slightly overlapping, making It a tight weave to keep everything inside.
I used The Big Red Kamado Kooker with Pear wood. Started @ 180* for an hour then 225* for an hour then 300* for a half hour to crisp the bacon.
The new Maverick OT3BBQ smoker Thermometer worked great.
Let it set for 20 minutes then slice. It was Fantastic! I need to try a pizza fatty with Italian sausage and a Reuben maybe with ground chuck instead of sausage. The list is endless.
