Mac and cheese with hot sausage and bacon weave
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I was shooting for smoked gouda and white cheddar mac and cheese but the store I went didn't have any gouda. For some reason many of the grocery stores around me stopped carrying it? Anyways I ended up using medium cheddar and Monterey Jack cheese. Made the mac and cheese ahead of time and let it chill for a while.
Next I flattened out 1 pound of hot pork sausage on wax paper coated with a little pam. I laid out my bacon weave on a separate piece of wax paper. I used center cut thick bacon for my vertical bacon strips and regular thin bacon for my horizontal strips.
I spooned the mac and cheese in the sausage [feel free to add more cheese] and rolled it as tight as possible folding the ends up as I went. Then I rolled the stuffed pork in the bacon weave tightly and put them in the fridge to set up. I didn't have a pic of the rolling process since my hands were preoccupied. I know I don't need the meat probe but I always like to know what's going on inside.
Put on the smoker at 225ish for 3 hours and 45 min. and this is what I got.