2 pounds pork loin
1 pound ground sausage meat, such as Jimmy Dean Regular
3–4 tablespoons Cajun seasoning
1/4–1/2 cup pork rub
14 strips of wide bacon
1 cup barbecue sauce
START GRILL. Butterfly the pork loin so it lays flat in a strip. Spread the sausage meat on top of the loin in a single layer. Sprinkle with Cajun seasoning to taste. Roll up the loin. Cover with a nice heavy layer of pork rub.
MAKE your bacon weave. Lay the weave snugly over the top and sides of the loin. Sprinkle entire surface with more pork rub.
WHEN THE GRILL reaches 300°F, place Bomb on grates over indirect heat (no coals or flames directly below the meat). You might want to put an aluminum pan beneath the grates to catch the drippings.
IN ABOUT 2.5 HOURS, when the internal temp reaches 140°F, brush on barbecue sauce. Let it cook another 10 minutes to set the glaze.