Many of you see my #foodporn on my posts on Facebook. Then there are those that are not privileged to be on my Facebook so you cannot see things that I cook/smoke/grill. That is where this post comes in. I have been smoking meats for about two years now. I learn something new every time I begin the process of smoking.
It is an art.
It is a science.
The fire temp must be controlled at all times. I use an offset smoker so I must tend to the fire temp at all times. Opening damper doors or closing them. Fire gets to hot or the fire gets to cold. It is a never ending battle with my smoker. (My smoker’s name is Mary Jane. Yes I named my smoker!)
Now let’s cut to the title of this entry… “Roll Up A Fatty!” It is a glorious idea that I came across recently. So I decided to give it a try. And man I am glad I did. The possibilities are endless for the recipes when making a “Fatty”. The only thing that will stop me is my imagination.
So what is a “Fatty”? Well it includes bacon for starters. (Everything is better with bacon) Your favorite type of ground meat. And lastly, what ever you want to put on the inside. For my first “Fatty” I used:
1 lb thick cut bacon
1.5 lbs Ground Beef
1/2 cup shredded Sharp Cheddar Cheese
1/2 cup shredded Colby/Jack Cheese
And here is how it is done……
First prepare the ground beef (or whatever meat you choose)
1. Take ground meat and place in a gallon zip lock bag. Flatten out meat so that it fills entire bag. Place bag in freezer for about 15-20 minutes. (Makes it easier to work with when rolling it up….you will see..)
2. Make the bacon weave: (1lb of bacon…. I use thick cut)
3. Take ground meat out of fridge and cut open the zip lock bag. Add whatever you want to stuff the “Fatty” with. In this case I used pepper jack, colby jack cheese, and one jalapeno.
4. Roll that “Fatty” Up!!! Once it is rolled up make sure to seal all the side so that none of the stuffing will oooooooze out…. (At this point you can rub your “Fatty” with whatever you like. I used my own rub on this one. For newbies I would stick with something simple: Salt and Pepper)
5. Take the “Fatty” and place at the bottom of the bacon weave (closest to you). Then roll her up. You can use twine to tie it down so that the bacon will stay in place. However, once you start the smoking process the bacon will “glue” itself together so it won’t fall apart.
Let your “Fatty” get to room temperature while you fire up your grill/smoker. This needs to be cooked “low and slow” otherwise you will just cook the bacon and everything else will still be raw. I use an offset smoker. I get my fire going and get the smoke box temp between 220°-230°. Once the temp is good then place your “Fatty” on the grill.
For this smoke I used a combo of Apple Wood and Hickory Wood chips.
I put about a cup of soaked wood chips directly on the coals every 20 minutes or so for the first hour. After that the meat will not take any more smoke. (There is a debate if the wood chips should be soaked or not. I soak them for about 30 mins prior to using them.)
Your “Fatty” should probably take roughly about three hours if you are able to keep the smoke box temp between 220°-230°. This is what it should look like when its about ready to pull off:
For this particular “Fatty” since it was my first time I was a little scared to pull it off too early. I was also battling a rain storm and temp control issues. So I left it on longer than I should have and the bacon came out burnt to a crisp.
Needless to say, even with burnt bacon the damn “Fatty” was absolutely delicious. Once I cut into her and saw the glorious melted cheese and cooked to perfection jalapenos, I knew I had a winner!
So that my friends is what you call a “Fatty”. So step away from the computer, head on out to the grocery store, let your imagination run wild, and create your very own “Fatty”. The possibilites are endless!
(If you don’t have a smoker this can be done on a gas grill or a regular charcoal grill. Just keep you temp down and cook it low and slow with indirect heat.)
On a gas grill: Just crank up one side of the grill and place your “Fatty” on the opposite side. Keep the burner on low. For your smoke, you can get a little smoke box. Place wood chips in the box and place over the burner.
For a charcoal grill: Build your briquettes on one side of the grill and let them get ash colored. Place your “Fatty” as far away from the briquettes as possible. Cover it up and let it cook. For the smoke you can make a pouch out of tin foil. Place chips in pouch and poke some holes in it and place over flame.
Now go out and create your own my friends. Smoke on!!!! And one more thing…Make sure you have plenty of beer on hand because you will need it!
Until Next Time,