Rosemary finely diced onion finely diced 1 lb spicy sausage 1 lb ground beef 4 eggs Some milk lattice work of bacon a bag of saltines crushed

• Build lattice of bacon on a sheet of plastic wrap
• Mix all ingredients in a bowl (add milk/bread for consistency)
• Mold the bacon wrap into the bottom of a bread pan
• Press the meat mixture into the pan tightly
• Fold any bacon around edges of exposed meat

When it's time to cook, flip bread pan onto grill, then peel off plastic wrap. Smoke at 250-300° for 4 or so hours. Internal temperature should be above 160°.

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