Place the sausages on the curved spine and lightly press down.

Beginning about ¼ inch from the top of the sausage, use a sharp kitchen knife to split down the center of the sausage (be careful not to slice all the way through) to about ¼ inch from the bottom.

Use your fingers to gently press the sausage meat to the bottom and the sides forming a canoe or boat shape. Repeat for the remaining sausages.

Place the 1 ounce segments of cream cheese in the center of each sausage boat.

Sprinkle ½ teaspoon of the mesquite bbq rub over the cream cheese.

Lay 4 sliced pickled jalapenos in a line on top of each seasoned cream cheese segment.

Next measure out ¼ cup freshly shredded sharp cheddar cheese for each sausage boat. Gently press the shredded cheese into the stuffed sausage boats.

Tightly wrap 2 slices of bacon around each sausage boat, or you can sprinkle each sausage boat with the crispy bacon. Place the filled and / or wrapped sausage boats on the prepared rack.

Place the sausage boats in the refrigerator for 15 minutes while you preheat the propane grill to 300°F, or start the charcoal in a traditional charcoal grill.

If you are using a propane grill, turn 1 side of the grill off, to create indirect heat. If using a traditional charcoal grill, carefully move the charcoal to 1 side of the grill.

Place the entire rack with the sausage boats on the grill, and close the lid. Cook for 15 minutes, rotate the sausage boats and close the lid. Repeat this process 2 more times for the unwrapped sausage boats. Once the cheese is melted, the outside of the sausage is nicely browned. Once the sausage reaches an internal temperature of 165°F and the cheese is melted, carefully remove them from the grill.

If you have wrapped your sausage boats in bacon, you will need to cook them for an additional 15 minutes until the bacon is a crispy golden brown. Allow the sausage popper boats to rest for just a few minutes before garnishing with the chopped parsley and serving.