Step 1

In a large bowl, beat the eggs; add milk, bread crumbs and mix well and set aside.

Step 2

In a separate bowl combine the ground ham, bacon and pork sausage and mix well.

Step 3

Add the green chilis and Kent Rollins' Mesquite Seasoning or seasoning of your suiting and mix well.

Step 4

Add the bread crumb mixture and mix well with your hands. Form into a loaf, and wrap with uncooked bacon.

Step 5

Preheat the grill to 250 degrees and place the meat on the indirect side of the smoker for about 1 hour and 20 minutes, or until the internal temp is 140 to 150 degrees F., Next, with a set of tongs, move over to the direct side and cook another 10 to 12 minutes or until the internal temp is 160 degrees F., basting often with the glaze.

Step 6

Glaze

Step 7

In a small mixing bowl add the brown sugar, vinegar, mustard and worcestershire sauce and mix well.