Directions

Method:

1. Blend and season the ground pork and beef and make into patties.

2. Spread some chili relish onto the patty and place a good amount of the fresh mozzarella cheese on top with a couple of sliced of jalapenos.

3. Form the patty into a ball making sure you seal off as much as possible so the melting cheese doesn't leak out.

4. Wrap the ball with two rounds of the pork belly bacon.

Cooking:

1. Place the bacon wrapped balls opposite the hot coals at a temp around 350 f / 176 C.

2. At about the half way point as the bacon begins totighten and brown, rotate for even cooking, at this point you can add a few pieces for your favorite smoke wood.

3. Check the internal temp is close to 165f / 74 c, top each of the balls with a slice of the fresh mozzarella and once melted remove from the grill & serve hot.