by Danie Russell

Created on: August 29, 2009   Last Updated: February 27, 2011

Are you an ultra-mega meat lover? Do you love bacon,
sausage, and beef? Does the thought of meat piled on
meats make you drool?

 If you’re nodding your head, then I have the ultimate
meat lovers’ recipe for you. It'll make your mouth water,
and your pants get tighter.

BBQ mega roll.

 What you'll need:

• A nice clean and cleared off area to work in.

• 2 bowls

• 1 lb of lean ground beef. ( It's not a big deal
        if it not lean but it's less grease if you use
        a leaner brand of ground beef.)

• 2 lbs of nicely thick cut bacon. ( any kind will
        do as long as it's thick.)

• 2 lbs sausage( I prefer Italian sausage but whatever
        you like will do fine.)

• 1 large jar of your favorite barbecue sauce.

• 3 tbsp soy sauce

• 3 tbsp Worcestershire sauce

• 1/4 c. all seasoning salt

• 1/4 c. pepper

• 1/4 cup brown sugar.

• 2 tbsp meat tenderizer

 1. Combine, 1/4 c seasoning salt, 1/4 c pepper,
1/4 c brown sugar, and 2 tbsp meat tenderizer. (Set aside.)

 2. Combine barbecue sauce, with 3 tbsp soy, and 3tbsp
worcestershire.

 3. You will need to take your bacon and make a 5x5
sheet, by weaving the pieces together.

 4. Take your seasoning and sprinkle on top, give careful
rub, you don't want to pull the woven strips of bacon
apart.

 5. Take your 2 lbs ground sausage and layer it on top
of your bacon weave, be sure to push it out to the edges
and that it's the same thickness all around.

 6. Take 1lb ground beef and layer it on top of your
sausage, just as you did before.

 7. Take left over bacon; fry it up the way you like
it. Cut strips into smaller pieces. Then layer on top
of the beef.

 8. Now take your barbecue sauce mixture and lightly
coat the layer of bacon. This will give a nice, extra zest
to the center.

 9. This is the tricky part; you want to take the top
three layers and roll them away from you. Pinch down
seems, and the ends to assure it doesn't fall apart.
 
 10. Now grab the woven bacon layer, and roll toward you.
It should now look like a large and long bacon roll.

 11. Rub outside carefully with your seasoning mixture.

You’re now ready to cook it.

 To cook in smoker, cook at 225 degrees in a consistent
cloud of hickory smoke. For 2 hrs or until inner temperature
reaches 165 degrees

 For the oven place in large pan, cover, cook at 350 degrees
for a 1 1/2 hours.

 After fully cooked take left over barbecue sauce and coat
you’re meat roll. Cut roll into 1/2 inch round slices and serve.

 If you have rolled it right you'll see a wonderful pin wheel
shape. That will have anyone and everyone ohing and ahhing.

 (For a healthier version just replace, with turkey bacon, turkey
sausage, and ground turkey.)

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