When I first tried making this Hog Log on the pellet grill, I thought it was going to be one of those projects where I needed six sets of hands and a backup plan for pizza delivery. Turns out, it’s simpler than it looks, and a whole lot of fun. Imagine layers of smoky bacon, spicy sausage, and gooey cheese coming together in one sizzling bundle of happiness. That’s the Hog Log. We wrap it, we grill it, and before long, the neighbors are casually finding excuses to wander into the backyard. The smell alone could win awards. This recipe isn’t just dinner, it’s a backyard event. If you’ve been scrolling through hog maw recipe notes or trying to pick between recipes grill choices, this is the one to bookmark. It’s a recipe on the grill that keeps people talking, and it works whether you love recipes for grill weekends, are collecting bbq grill recipes, or just needed a reliable recipe for grill night. In short, it’s crowd-pleasing, delicious, and just a little over the top—exactly the kind of recipe that makes you smile while you cook.

1) Key Takeaways
2) Easy Hog Log Recipe
3) Ingredients for Hog Log
4) How to Make Hog Log
5) Tips for Making Hog Log
6) Making Hog Log Ahead of Time
7) Storing Leftover Hog Log
8) Try these BBQ recipes next!
9) Hog Log Recipe
10) Nutrition

1) Key Takeaways

A Hog Log is made by weaving bacon, wrapping it around sausage, and stuffing it with cheese and vegetables.
This pellet grill recipe delivers smoky flavor with simple steps and family friendly ingredients.
Cooking low and slow helps render the bacon while keeping the inside juicy and flavorful.
You can add your own twist with different cheeses, veggies, or spices.

2) Easy Hog Log Recipe

If you love pellet grill recipes, you’ll want to add this Hog Log to your weekend cookout list. It looks like something you’d only see in a BBQ competition, but truth be told, we can make it right at home with a little patience and a roll of bacon. The name sounds a little wild, and yes, people will ask twice what you’re cooking. But once they see the bacon weave and smell the smoky sausage, they’ll be hanging around your grill like it’s the county fair.

Here’s the thing. We’re not reinventing the wheel here. We’re just taking bacon, sausage, and cheese and stacking the deck in our favor. The method is easy to follow and, if you’re like me, you’ll find yourself grinning while you roll it up. The pellet grill takes over from there, slow cooking and smoking until the Hog Log is crisp outside and tender inside. This is one of those recipes grill fans keep in their back pocket.

If you’ve tried a hog maw recipe or flipped through different bbq grill recipes, this is the one that feels like a celebration. It’s a recipe on the grill that doesn’t just feed people, it entertains them too. And that’s the best part of backyard cooking, isn’t it?

3) Ingredients for Hog Log

Bacon: Thick cut strips that we lay out in a weave. This bacon acts as the blanket for all the good stuff inside. It crisps up beautifully on the pellet grill and holds everything together.

Sausage: Ground pork sausage is the star of the filling. It cooks slow, stays juicy, and soaks up the smoky flavor. You can use mild or spicy sausage depending on the crowd you’re feeding.

Cheddar Cheese: Shredded cheddar melts down inside, adding creaminess and tang to every slice. A sharp cheddar gives it extra punch, but any cheese that melts well will work.

Onions and Peppers: Diced onions and green peppers bring a pop of flavor and texture. They balance the richness of the meat and cheese with just enough crunch.

Barbecue Rub: A light dusting on the outside of the bacon log gives it that signature BBQ crust. Use your favorite store blend or a homemade mix.

Barbecue Sauce: Brushed on during the last stretch of cooking, it caramelizes into a glossy finish. Sweet, smoky, or tangy – your choice sets the tone for the Hog Log.

4) How to Make Hog Log

Step 1. Lay out your bacon strips in a weave on foil or parchment. Think of it like basket weaving, but with pork. Keep the weave tight so it holds the filling together.

Step 2. Spread the sausage evenly over the bacon weave. Press it down gently so it forms an even layer.

Step 3. Sprinkle the onions, peppers, and cheese over the sausage. Keep the filling even so every slice gets a little of everything.

Step 4. Roll the sausage and bacon into a log. Go slow, use the foil to guide you, and tuck the ends to keep the cheese from spilling out.

Step 5. Coat the outside with barbecue rub. Don’t be shy here, this adds flavor and makes the crust shine.

Step 6. Place the log on the pellet grill at 250°F. Let it cook low and slow for about three hours. Check the temperature, not the clock.

Step 7. Once it hits 165°F inside, brush on the barbecue sauce. Let it cook another half hour so the glaze sets.

Step 8. Rest the Hog Log for ten minutes before slicing. This lets the juices settle and makes clean slices.

5) Tips for Making Hog Log

Don’t rush the bacon weave. If the strips aren’t snug, the filling can leak out as it cooks. Take your time setting it up. It’s the foundation of the recipe and worth the effort. Once you’ve made it once, you’ll get faster the next time.

Choose a pellet grill wood that matches the flavor you want. Hickory adds bold smoke, while apple wood keeps it sweet and mild. Mixing woods can give you your own signature flavor.

Make sure your grill holds steady heat. Pellet grills are great for this, but always check your temp gauge. Low and slow is the key to tender sausage and crisp bacon without burning.

6) Making Hog Log Ahead of Time

You can prep the Hog Log in the morning and let it rest in the fridge until it’s time to cook. The bacon weave actually firms up as it chills, making it easier to handle later. Wrap it tight in foil to keep everything in place.

If you want to save time on cooking day, you can even roll the Hog Log the night before. Just keep it cold and covered, and it’ll be ready for the pellet grill when you are. I’ve done this for weekend parties, and it makes the whole process less stressful.

The only thing I wouldn’t do ahead of time is add the barbecue sauce. Save that step for the last half hour of grilling so it caramelizes just right.

7) Storing Leftover Hog Log

If you happen to have leftovers, store them in an airtight container in the fridge. They’ll keep for up to three days, and the flavor is still fantastic the next day. Reheat slices in the oven to keep the bacon crisp.

You can also freeze cooked slices. Wrap them in foil, place in a freezer bag, and you’ll have quick meals ready to go. Just thaw in the fridge overnight and warm them up gently in the oven.

I like to reheat mine on the grill sometimes. A few minutes over medium heat brings back the smoke and crispness. It’s a good excuse to fire up the grill even on a weekday.

8) Try these BBQ recipes next!

9) Hog Log Recipe