this is the second posting for this, but now with pics! Stuffing; I diced up some idahos and put them in the skillet with a little of my own majic rub. cooked them a few minutes to get them a little tender and get a little color. Next, added onion, garlic, green and red pepper and continued to cook it to soften the veges. It seemed a little "loose" so I added about 1 cup of water and some stuffing mix I had - the stuffing mix absorbed the water and the pan scrapings and brought the whole thing together really nice! Next, I flattened out the sausage between two pieces of wax paper, making it as square as possible. Once the stuffing cooled, put the stuffing on the sausage and using the wax paper, rolled the first edge up over the stuffing, then the second edge then pinched and sealed the seam and ends together. Following the great example I found here on another thread, I used the weave method to apply the bacon to my fattie. All set and off to the smoker (already smoking at a nice 225 with 20 Lbs of Pork butt. here it is!!!! AAR (After Action Review) First; I will DEFINETELY do this again. what I will do different; 1. prepare, cook and eat when my wife is not around! Seems she aquired an MD license sometime earlier this morning and became an expert on fat, triglyerides and cholesterol... also apparently aquired the skills to identify cholesterol levels by sight!!!! 2. Use better bacon. I went cheapo on the bacon...go for the thick slab bacon - it would be better! 3. I would go a little heavier on the spices next time...my filling could have been improved with the addition of some fresh ground smoked chili's or maybe some Sirachi in it.