Bacon Cheeseburger Fatty
A couple weeks ago I posted a recipe for Atomic Buffalo Turds. Many people laughed at the name of that delicious smoked snack food. Well here today, I present to you another incredible recipe with an bizarre name. Like the Atomic Buffalo Turds, I cannot take credit for this name and they are found all over the net.
So what is this wonderful food I am speaking of?
A FATTY!
What is a fatty you ask? A fatty is ground beef or pork shaped into a log. Usually it is stuffed with any number of things (cheese, veggies, more meat). The fatty is then smoked in a smoker. Once done, the fatty is sliced and served on it’s own or a thick slice is put on a bun for a fabulous smoked fatty burger.
They taste incredible and over Easter I made a couple of fatties. Today’s recipe is a bacon cheeseburger fatty. The ground beef is stuffed with cheddar cheese and wrapped with a bacon weave. The bacon weave is essentially a sheet of bacon. Who wouldn’t want a sheet of bacon!?!?
So, if you have a smoker, make sure you give this fatty a try. It has phenomenal flavour and is great to add one of these to the smoker while you are smoking ribs, or a brisket. This the perfect starter for any meatsravaganza!
Directions along with photos
To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture above). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down.
Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.
Roll or pat out the ground beef to the same size shape as the bacon weave. Lay the cheese along the middle of the square of ground beef.
Spread the BBQ spice rub across all the beef. Recipe for the spice rub is found here.
Roll up the ground beef into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of.
Lay the beef on the bacon weave and wrap the weave around the beef log.
Smoke the fatty in a smoker set to 250F for about 2 1/2 hours.
Remove when the internal temperature is at 165F.
Bacon Cheeseburger Fatty
Ingredients
- 16 slices of bacon
- 1 1/2 pounds of ground beef
- 1/2 cup cheddar cheese
- 2 tbsp Steve's BBQ rub
Instructions
- To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture above). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.
- Roll or pat out the ground beef to the same size shape as the bacon weave. Lay the cheese along the middle of the square of ground beef. Spread the BBQ spice rub across all the beef.
- Roll up the ground beef into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.
- Smoke the fatty in a smoker set to 250F for about 2 1/2 hours. Remove when the internal temperature is at 165F.
