We just take good beef that we raise ourselves, grind it up to about 85% lean, roll them up, poke a hole and put some cheese in there. Pinch it closed and wrap in bacon and poke some tooth pics into them. At this point they weigh a good 1/4 pound. Then we drop them in a bowl of 50/50 Worcestershire and beef broth. After that we sprinkle with a generic garlic and pepper rub, then a sprinkle of Grill Mates Montana Steak rub. Drop them into the smoker at 300 with some mesquite and cherry wood and an hour or so later they are good to go. Next time I do them I'll snap some pics and post them. They make great tailgating snacks and my grandson loves to make them, but the child peels the bacon off and won't eat it. Kids of today for ya, some farm kid, go figure.