House of Q Bacon Roll

This dish is well known in competition BBQ circles and there are as many variations of fillings as there are pizzas… the choice is only limited by your creativity.

In another bowl, place the ground pork and 2 TB of the House Rub (or your own creation of spices). Mix thoroughly and set aside.

Place plastic wrap on top of your cutting board, and start laying out the bacon lattice, with four slices each horizontally and vertically. It may take a bit of playing to get it right however, interleave the slices so they are weaved together like a mat. Place half of the ground pork mixture on top of the bacon and spread evenly around so it is about ½” thick – don’t make it too thick! Place a row of the spinach and cheese mixture across the middle of the ground meat. You are now ready to roll it up… using the plastic wrap, roll the ground meat and bacon around the spinach mixture. The wrap will provide support as you press the roll into shape creating a loaf with the bacon holding the outside together. You can chill the loaf at this point until ready to cook.

Prepare your grill for medium-high heat, indirect cooking. Remove the loaf from the plastic wrap and smoke at 250-300 F for 45 minutes to one hour in duration. Make sure you have a layer of foil or a foil drip tray under the loaf – once the bacon starts to cook the bacon fat will drip onto your fire and possibly cause flare ups. Once the loaf reaches 135 F brush a generous layer of House of Q Sugar n Spice BBQ Sauce all over the loaf and continue cooking. Remove the loaf from your cooker when it reaches an internal temperature of 160 F and let rest. Slice across the loaf and enjoy with even more Sugar n Spice BBQ Sauce.