Breakfast sausage is placed in a ziploc bag and rolled flat, then removed from the bag and placed on wax paper. Jim adds spices then sautéed mushrooms and sautéed spinach along with cheese on the sausage then carefully rolls it up.
As we have been doing this the wood chips have been soaking and Jim has started the Weber. The coals are placed on one-third of the grill and a pan of water and (flavored with scotch whiskey) next to it. One-third of the soaked wood chips are added over the coals and the top grate placed upon the Weber. Now it's time to add the rack with the bacon-sausage roll to start the smoking. Every 30 minutes Jim monitors the fire and status of the wood chips, adding as needed. 2 1/2 hours later a layer of BBQ sauce is added to the roll and at the three hour mark the roll is done. It is delicious!