Here's a manageable size with all the same great ingredients as the big one. The original was made of Italian sausage, which is always 100 percent pork.
- 2 pounds bulk Italian sausage, hot or mild
- 1 loaf of round bread, uncut and 8 to 10 inches wide
- Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce
- Hot sauce as needed (I used Dirty Dick's Hot Sauce)
- 4 leaves Greenleaf lettuce
- 1 cup crumbled bleu cheese, Maytag preferred
- 1 cup cooked crumbled bacon
- 1/2 cup sliced yellow peppers from a jar
- 1 medium onion, sliced and grilled
- 1 tomato thinly sliced
Prepare the cooker indirect at 300°F. Form the sausage into a big patty. You'll need to make it bigger than the bread to account for a little shrinkage. It's ok if it's thick. Form the burger as tightly as you can.
Transfer it to the cooker. You'll need to flip it one time and might need to rotate it so it cooks evenly. Cook the burger to an internal temp of 160°F. This should take about two hours. Split the loaf of bread and if it's too high just cut a slab out of the middle. Place the bottom bun on a plate. Top with the lettuce leaves. Now move the burger on top of the lettuce. Brush lightly with barbecue sauce.
Add a shake or two of hot sauce and brush again. Top with cheese, bacon, peppers, onion and tomato. Add the top bun and cut into 8 wedges to serve.