How to Smoke a Bacon Wrapped "Fatty"

We were introduced to the delicious world of Fatty recipes by a friend of ours. If you’re a meat lover (including bacon, sausage, and ground beef) you have no choice but to love this recipe. What’s fun about this one is that there are no rules.

Bacon Wrapped “Fatty”

A Fatty consists of a bacon weave wrapped around a mixture of ground sausage and ground beef rolled thin, then stuffed with, well… whatever you want. We’ve tried all sorts of combinations including a cheese, onion, and jalapeno mixture, a mushroom, onion, butter, and fresh herb mixture, or even a simple box of cooked Shells & Cheese. It’s as fancy as you want it to be. The possibilities are endless…

Here’s what you’ll need:

1 1/2 lbs. thick cut bacon
1 lb. ground sausage
1 lb. ground beef
BBQ sauce (optional)
Salt & Pepper
A mixture of any and everything

Directions:

On a sheet of wax paper build a bacon weave using approximately a pack and a half of thick cut bacon. Sprinkle with salt and pepper. Take the ground beef and sausage (mixed together) and flatten out on top of bacon. Lay your prepared mixture across the center of the meat mixture and form the meat into a log completely surrounding the mixture (not quite big enough to span the weave) and lay it in the center of the bacon weave. Roll it up like a burrito (making sure to tuck in the sides). Sprinkle the top with whatever seasoning you’d like. We like a hamburger seasoning blend.

Smoking a Fatty in a smoker:

Cook at about 250° for 2.5 hours.

Cooking a Fatty on a Grill:

Fire up the ‘ol charcoal grill (make sure not to go overboard on the amount of coals used so heat stays low enough for a smoking effect to take place). Once coals are hot move them all to one side of grill and add your favorite kind of water soaked wood chips (I used hickory this time). Place the bacon wrapped log on the other end of charcoal grill. Cover.

Cook until meat is fully cooked, adding a couple briquettes and wood chips as needed (no need to flip the fatty). I cooked mine for about a hour and a half to two hours. If desired, baste with BBQ sauce 10-15 minutes prior to pulling off the heat. Enjoy!