The Black Peppercorn Exploring the joy of food!
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.
- 16 slices of bacon
- 1½ pounds of ground beef
- ½ cup cheddar cheese
- 2 tbsp Steve’s BBQ rub
- 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 2½ hours. Remove when the internal temperature is at 165F.
Wow! Now that’s decadent. I bet that’s sinfully delicious!
Sure – make us fat! But oh what a way to go!!!!!
BACON! Mmmmmm – I love bacon!
THANKS!
You are too funny! But you know, Carol, that people who subscribe to the low-carb diets would say that if you ate this you would lose weight. Let`s try and find out!!!
Steve Cylka recently posted..Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)
Beautiful bacon weave! Nicely done. You did know that I was going to comment on this one, didn’t ya? Love fatties, just can’t do them alot as they are…fatty. Yours looks great. I did one on my blog way back in November, but you’ve reminded me its time to do one again!
http://griffinsgrub.wordpress.com/2011/11/11/how-to-roll-a-fattie/
Griffin’s Grub recently posted..Atomic Buffalo Turds (ABTs)
haha – yeah – I knew you would comment. Thanks for linking to your fatty. I checked it out and it looked awesome!! Loved the stuffing
holy moly! that fatty looks seriously good + amazingly decadent. want!
amy @ fearless homemaker recently posted..pasta salad with cherry tomatoes, fresh mozzarella + green olivada
Ever since I heard of the fattie I have been trying to get the hubs to make it. He is the king of the grill around here. I guess I will have to prod him again with this post-cheese inside does sound like a winner. Great presentation on the weaved bacon-yum!
Tina@flourtrader recently posted..Berry Meringue Slices
Um…yum!! Where has this been all my life?!
Alex recently posted..Deadly Horseradish Sauce — PLUS: Don’t forget to enter my GIVEAWAY!
This looks incredible. Great weave job and really nice photo. I can’t even imagine how good this tastes.
Lea Ann (On The Ranch) recently posted..Roasted Leg of Lamb with Braised Garlic, Sherry and Thyme Au Jus
Holy moly. In the dictionary under man’s food it say see this.
sportsglutton recently posted..Smoked Ham with Bourbon Brown Sugar Pineapple Glaze
I love this idea…looks so falvorful the burger covered with bacon. Awesome pictures Steve.
Hope you are having a wonderful week
Can this be done in the oven instead of a smoker? If so, how do you update the recipe?
It could easily be done in an oven and the temperature would need to increase to cook through and crisp the bacon. #50F for about an hour. If the bacon hasn’t crisped up by then you could increase it to 425 for the last 5-10 minutes of cooking.
Hey — This is your wife speaking — if you can weave bacon that beautifully, you can learn to braid your daughter’s hair. I’ll teach you – Mary will be thrilled to be able to have her hair some other way than just brushed with a headband!
Oh, and the fattys are amazing!
Steve,
Just an FYI. The original fatty, made up in the spur of the moment about 15-20 years ago was composed of a 1 lb log of Jimmy Dean breakfast sausage. There have been others that would use the sage sausage (mighty good), italian sausage (so so – doesn’t really take smoke too good), hot sage sausage (awesome) among others.
But its always, ALWAYS been cooked on a smoker. It has to have that low and slow smokey taste and a bit of a smoke ring. I know I’m late commenting on this, but still – some things are worth commenting on.
Go look on the brethren’s website (http://www.bbqbrethren.com), and do a search on the fatty. There are thousands of comments. Its a barbecue rite of passage, you could say.