Going low-cholesterol tonight.
Wove two pounds of thick-sliced applewood-smoked bacon into a big bacon mat and squarshed 1 1/2 lbs of sausage flat onto it, then added some more fried bacon:
Added a few sliced jalapeno peppers:
And a couple handfuls of extra-sharp cheddar cheese:
Rolled it all up and tucked everything in:
Slow-smoked it for about two and a half hours, then cranked up the heat to crisp the bacon and slathered it down with homemade barbecue sauce, it was quite edible.
I didn't figure that was enough pig meat, so I also smoked a big slab of baby-back ribs.....
....and some grilled 'sparagus....and some little red new potatos......and some bbq bread....It ate pretty good.