Spring is back in STL, which means I’m not grilling/smoking in snow or ice anymore.
On my list of BBQ dishes is the smoked fatty. Some Google searches will reveal that a fatty is a weave of bacon that’s wrapped around a meatloaf that’s stuffed with something. There are as many fatty recipes online as stars in the sky.
I like stuffed jalapenos, so…
… why not stick them in a fatty?
I took a 50/50 mix of pork salsiccia and ground chuck, plus an egg, totaling just under 2 lbs, and used 1/2 of it to make a boat atop my bacon weave. My stuffed peppers went into that boat.
The boat was itself covered in the rest of the meat.
Once wrapped up, the whole thing was over three pounds. 1 lb. of pork sausage, 1 lb. of ground beef, 1 lb. of bacon, over half a brick of cream cheese (1/3 the fat!), and 5 veggies for health. This is not, uh, what’s the phrase… not good for you. But it’s hopefully yummy.
Indirect heat in the Weber 22″ grill with a few hickory chunks.
After barely an hour, the bacon was nicely charred, so it got a 180 degree turn.
After about 3 hours total, I pulled it and was ready to carve.
I got a nice pink from the smoke and bacon, plus the meat stayed juicy from all the basting provided by the pork grease from the bacon. For my first effort, it wasn’t too bad. Probably just a little overdone, and maybe peppers and cream cheese wasn’t the best choice, but it was still pretty good. My picky son who likes some BBQ crushed it.
I’ll try another one soon… maybe mushroom and swiss? Philly cheese?