Let's start with half a pork loin and butterfly it. Sprinkle on some of Jeff's rub and add a layer of sauteed onions, bell peppers and jalapeños Then a layer of provolone cheese. Rolled, tied and a generous layer of rub. And everything is better with a sprinkling of some good ole Tony Chachere's Creole Seasoning. While the loin sits in the fridge, we have extra jalapeños that are begging to be cooked. Well they asked for it, so they were sliced and cleaned. A layer of provolone cheese to start. Now what should we put next? That's easy. Boudin, of course! And you know we have to top em off with....mmmmm....bacon. The wife had a couple of leg quarters she said needed to be cooked and since I am smart enough to try to keep Mama happy, we will just dust these with some onion powder, garlic powder and of course some Tony's. Add some paprika for color and in the smoker it all goes.