A fatty is really easy to make. All you need is a 1 lb. package of bacon (about 14-15 slices), a 1 lb. roll of sausage, BBQ rub and a stuffing. What you stuff your fatty with is really up to you. The possibilities are endless. You can use breakfast ingredients like eggs, hash, and cheese, or you can use pizza ingredients like mozzarella, pepperoni, black olives and mushrooms or even mexican ingredients like chorizo, hot peppers and crumbling cheese. Today, I am going to show you how to make a spicy bacon cheeseburger fatty. Let's get started!
The first thing we are going to do is make a bacon weave (pictured at left). If you do a google search on "bacon weaving", you will find all kinds of resources from videos to step-by-step pictures on how to weave bacon. I started by laying 7 pieces of bacon in a horizontal row and weaved 8 pieces vertically to end up with 7 x 8 bacon weave.
Now it's time to roll the sausage (pictured at the right). For this step, you place the sausage in a one gallon zip lock bag and roll it out with a rolling pin. You want to leave the bag unzipped to allow air to escape while you are rolling. Start by dropping the roll of sausage in the bottom of the bag an then start pressing it flat by hand. When you get it good and flat, you can use a rolling pin to finish. You want to make sure the sausage is uniform thickness and that it is slightly smaller than your bacon weave. Now comes the fun part - stuffing!
I had some leftover smoked cheeseburgers which are my inspiration for today's fatty. We are going to make a spicy stuffing with chopped/crumbled cheeseburgers, bacon pieces, jalapeno peppers, pepper jack cheese and smoky chipotle pepper rub (or chipotle chili powder will work fine).
Place the pork slab on a sheet of parchment paper. The first step is to lightly dust the entire slab with chipotle pepper rub. Now, starting at the bottom, we want to layer the remaining ingredients on about 2/3 of the slab (see left). You want to make sure to leave some room at the top because when we start rolling, the ingredients will get pushed to the uncovered portion of the slab. The first layer is the pepper jack cheese. Then evenly layer the chopped/crumbled leftover cheeseburgers. Next comes the bacon pieces and finally the jalapeno peppers. Now were ready to roll!
The final step is to wrap the log in the bacon weave (pictured at right). Start by placing the log on the weave about one inch from the bottom. Then, using the parchment paper to help, roll from the bottom towards the top pulling back the parchment paper as you roll. With the 7 x 8 weave, there should be enough bacon left to overlap the roll. Make sure the seem is on the bottom of the roll. I finished with a very light dusting of chipotle pepper rub. Now it's time to smoke your fatty!
Set up your Weber for indirect cooking. The target smoker temp for the cook is 225°F. I am using hickory mojobricks for this cook. I prefer hickory flavor with bacon and with hamburger and it also imparts a nice mahogany color to the finished fatty. The target internal temp for the fatty is 165°F. Once the fatty gets to temp, take it off the smoker, tent it with foil and rest it for 15 minutes.
Now it's time to serve! You have several serving options with a fatty. You can slice it and serve it plain or with your favorite BBQ sauce. You serve it open face over Texas toast or bread with or without sauce. You can serve it as a regular sandwich or in our case, we are going to slice it and serve it on a bun like a hamburger because after all - that's what we stuffed it with!
Now you know what a fatty is - Bacon Wrapped Smoked Meat Heaven! So the next time you hear me say, I can't wait to smoke a fatty, you will know exactly what I mean! I hope you will give this a try. It is simple and it is only limited by your imagination. I can't wait to hear about your creations!