I've been reading some of these fatty posts for a while now and I have to admit I was skeptical. I was concerned it would taste like a big overwhelming pile of grease but all the rave reviews convinced me that I had to try one for myself. I did it today. My wife had even more concern than me and even had a "just in case" meal stashed in the fridge. Here are my ingredients: Johnsonville Beer style bratwurst (1lb), Krakow deli ham, Swiss Cheese, red pepper(from my garden), Onion, Mini Portabella mushrooms, and spinach, and the ever important bacon. The steps: Sausage, ham, and cheese. Swiss cheese with no holes? Go figure. After reading many of the posts here I really felt I needed to saute the onions. I added the pepper as well. I used olive oil and I seasoned with black pepper and Goya seasoning(an old simple favorite). I didn't use any other seasoning because the ham was a bit salty and the bacon would add salt for sure. I also did not want to hide the bratwurst seasoning. assembly. After this picture I finised the mushrooms and added a good pile of spinach in the middle and also diced up some more mushroom and put that on the last pile of spinach. I then used a cutting board to compress the ingredients. I rolled that puppy up and wrapped it in bacon. I threw it on my Cook N Cajun for two hours and used hickory chips. Before: After: My wife and daughter insisted on watching when I cut it. It smelled great by the way. Finally the money shot! My wife roasted potatoes in the dutch oven and I steamed the rest of the spinach which I added mushrooms fried in butter and garlic. I have been told that I will be making this again. A very nice change of pace and some good dinner variety. Thanks for the influence all ye Fatty Smokers!