Introducing the 'Murica! Roll

 Behold the 'Murica! Roll. 

Why? Because 'Murica! That's why!

Why create something that only contributes to America's self-induced obesity and cardiovascular disease epidemic, you ask? Because it is good for the soul. I have smoked a lot of the usual, run-of-the-mill BBQ, and I was looking for something new. Now anyone who has been cooking BBQ for any serious length of time is already aware of the "Bacon Explosion" created by the great folks at bbqaddicts.com, and if you haven't heard of it, then you can read about this culinary genius here, here, here, and here. Yes, that last link took you to the New York Times. It is pretty big stuff. I also have been reading about 'armadillo eggs', which are fairly new to the BBQ scene. I know what you are thinking: "Armadillos carry leprosy, and I can't imagine anyone would eat them -- let alone cook their eggs!" Well, let me put you at ease. Armadillos are mammals, and they don't actually lay eggs. You can find a great recipe for armadillo eggs here.

I am not sure exactly how the idea came to me, but one day after reading through numerous BBQ forums (Check out The Virtual Weber Bulletin Board; it's great!), I decided to create my own bacon masterpiece by combining elements from both the Bacon Explosion and the various armadillo egg recipes that I came across. Thus, the 'Murica! Roll was born.

Here is what you will need:

     - 1 lb. of bacon (thick cut is best)

     - 2 lbs. of sausage

     - 4-5 jalapenos

     - 1/4 block of pepper jack cheese

     - Your favorite pork rub

Step 1:
Cut both ends off of the jalapenos, and hollow them out, using a coring tool or paring knife,  

Step 2:
Cut the cheese into small strips, and stuff them into the jalapenos.

Step 3:
Weave the bacon into a sheet.

Step 4:
Roll out the sausage into a square that will fit evenly on top of your sheet of woven bacon.

Step 5:
Sprinkle your pork rub onto the sausage, and then line up your stuffed jalapenos end-to-end on the edge closest to you.

Step 6:
Roll the bacon, sausage, and jalapenos into a nice log shape. Be gentle. It doesn't need to be super tight. You can also add some more of your pork rub to the outside, but be careful not to overpower the bacon. Bacon is awesome on its own, and it doesn't need much help, or any help really. But go for it. I did.

Step 7:
Place the roll onto your smoker, and cook at 250°F until the internal temperature is around 180°F. Cooking it to a higher or slightly lower temperature certainly won't hurt. As long as you are not cooking with lean or turkey sausage, it should be fairly forgiving if you go slightly over. Just make sure it is at least 165°F.

Notice the extra bacon on the side. Don't waste bacon... that's a rule.

Step 8:
Enjoy!

I would love to see your comments, or the changes that you made to make it your own!