Mix the sausage meat, garlic and spices well together. Refrigerate for a few hours to let the flavours develop.
Finely chop one pack of bacon, fry until crispy and let it cool.
Take 2 packs of bacon and weave them into a bacon mat, approximately 30×30 cm. TIP: Use cling film underneath to make rolling easier.
Rub the bacon mat with your spice rub of choice.
Lay out a fresh sheet of cling film and spread the sausage meat evenly over it, the same size as the bacon mat.
Rub the sausage meat with your favourite spices and add BBQ sauce.
Fill with whatever you like — in this recipe I use the crispy bacon, cheese and red bell pepper.
Roll the sausage meat and filling into a cylinder, then place it on the bacon mat. Roll again to create a bacon-wrapped cylinder.
Rub the outside again with your favourite spice mix.
Grill over indirect heat at 100–120°C until you reach an internal temperature of 65°C.
I use hickory for smoke flavour, but apple wood works great too.
Brush on the glaze towards the end of grilling.
Wrap in aluminium foil and let it rest before slicing.
