Ingredients

170 g Chickenstuffing mix
1 Tablespoon 2 Gringos Chupacabra Cluckalious seasoning
1 large sweet onion finely chopped
900 g ground chicken breast
2 large eggs
¾ cup favourite BBQ sauce 450 g Sausage
Cheese stuffing inside the loaf
140 g smoked Gouda shredded
140 g Colby
5 strips precooked bacon
¼ cup green onion tops
For the top
12 partial slices raw, thick-cut applewood smoked bacon
A sprinkle of Chuckalious seasoning
BBQ enough to brush over bacon

Preparation

1. Preheat your smoker to 135°C with a blend of maple, hickory, and cherry wood chips.
2. In a large food processor, add stuffing, Cluckalious seasoning, sweet onion, and then blend on high for about 30 to 45 seconds until very small pieces and uniformly blended.
3. Now add eggs, and chicken breast, and continue to pulse until very well blended (45 seconds to a minute). You may have to use a spatula to scrape down sides.
4. In a stand mixer (or using a hand mixer) and very large mixing bowl, add chicken mixture and sausage mixture. Blend until evenly combined.
5. Spread mixture on a large piece of parchment or waxed paper (at least 40 cm long) and spray with non-cook cooking spray. Spread mixture approximately into a rectangle. (Look at the size of the loaf pan you are going to put it in to judge the width and remember it will widen as you roll it up).
6. Top with cheese, pre-cooked bacon, and green onions.
7. Carefully roll the mixture, using the parchment or wax paper to help roll (it will be too wet to roll by hand).
8. Make a double-thick foil sling for the loaf pan so you will be able to lift the loaf out.
9. Now get it into the pan, this is a little tricky, move as fast as you can to get it in there. Re-shape the top as needed.
10. Cut the 12 strips of bacon to the width of the pan, Overlap each strip about 1.2 cm and tuck the ends down the side of the pan with a spatula. Sprinkle with Cluckalious seasoning. You can use the extra bacon for whatever you like.
11. Place on smoker rack with pan under rack to catch drippings.
12. Smoke for about 3 hours and 15 minutes and then brush BBQ sauce over bacon to your preference. Smoke for another 1 hour and 15 minutes. Internal temp should be 75°C.
13. Let rest for at least 15 minutes. Once rested, carefully lift it out with foil sling slice and enjoy.

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