This is how we roll Mix the cream cheese, grated cheese, chopped jalapeño peppers and those glorious BBQ spices into a tasty mix. Take the smoked sausage, sing a piece of 'circle of life' and cut the smoked sausage into slices about 1 cm thick. Roll each piece of smoked sausage as if you have done nothing else in your life in a piece of bacon cut to size (cut nice and thick). The idea is that you make a sort of bowl of the bacon, so that some of it can lie in. The bottom is the piece of sausage. Secure this holy grail with a cocktail stick. Deftly place a cube of spicy cheese on the bottom, fill it with the cream cheese mix and sprinkle some chopped onion on top. The denouement is fairly straightforward: put some apple wood in the smoke tube or on the charcoal and cook the Pig mops indirectly for about an hour. In the last fifteen minutes, coat the bacon with BBQ sauce for a cinematic result.