An extreme bacon wrapped sausage recipe that is enhanced by grilling and smoking
On parchment paper, Weave together bacon slices in a 7x7 grid. Slices should overlap be touching like in a basket
Layer the pork shoulder on top of the weave
Layer the sausage on top of the pork shoulder and apply a light coating (about 2 tablespoons) of bbq rib rub seasoning
Roll up the bacon weave and apply another 2 tablespoons of the rub to the exterior
Using butcher twine, tie up the roll about every 1.5 to 2 inches and place it in the refrigerator to rest for an hour
Get your grill smoker box going and reduce the heat to about 225 degrees. Cook the weave over indirect heat for about 3 hours until the internal temperature reaches at least 165 degrees
To finish and crisp off the outside of the bacon weave, give it a blast directly over grill burners set to high
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