Its Lion trimmed nice & clean with a hunk of andouille shoved into the center then wrapped with sausage and a bacon weave.
Heres how I do it.
First I cut the lion to the length I need, cut the dark meat off and trim the fat & silverskin off.
Then I use a long slender bladed knife to cut directly through the center of the lion and insert the andouille.
I used about 1 1/2 lb. of sausage to wrap this one. Put the sausage between two sheets of plastic wrap and rolled it out with a rolling pin.
Cover the Lion with the sausage.
Make the Bacon weave.
I rolled the log over the bacon.
On the Kettle at about 325*.
Added some stuff I made out of spare parts about an hour before my predicted finishing time.
Cruising!
I just figured out what that wire thingy on my kettle was for. Those guys at Weber sure know how to build a grill.
That'll work.
The sausage held alot of liquid in. It went all over when I cut it open.
Thanks for lookin.