Smoked ‘Fatties’

Today I smoked some fatties. What is a smoked fatty? Essentially it’s rolled up ground meat filled with whatever fillings you can think of that is then wrapped in bacon and smoked. Sound delicious? They were. I made three different kinds:

  1. BBQ bacon cheeseburger – Ground beef filled with cheddar cheese and Sweet Baby Ray’s BBQ sauce.
  2. Peppers, onions, and cheese sausage – Mild ground sausage filled with sautéed bell peppers, onions, shredded cheddar, and cream cheese.
  3. Spicy pepperoni, bacon, and sausage pizza – Spicy ground sausage filled with pizza sauce, pepperoni, and mozzarella cheese.

Click through to read a description and see some pictures of the process and final product.

I adopted a process that can be found on virtually any meat smoking forum. I began by placing the ground meat in a gallon-sized ziplock bag and flattening it out.

1 pound of ground beef per gallon ziplock bag. Be sure to keep track of which is which!

Then I cut the bag off and left the flattened meat resting on some wax paper. From here it was simply a matter of placing the fillings on top of the meat.

Make sure you don't overfill. You still need to be able to roll it up and keep the fillings inside.

Once the fillings were all in place, I simply rolled up the meat. You can even place it in some plastic wrap and roll it up real tight. This is not necessary, but it sure makes a nice tight roll.

Make sure those ends are sealed up nice and tight. Otherwise you'll have a mess on your hands.

Next comes the fun part: The bacon weave. I won’t explain the technique for how to create the bacon weave. I’ll defer to the very helpful tutorials available found all over YouTube, but this is what it’ll look like once completed.

15 slices of porky perfection.

Once your weave is complete, simply place your ground meat roll on top of it and roll everything up.

An unsmoked rolled fattie.

I made three fatties – as mentioned above – and here’s how they looked before going into the smoker. The BBQ bacon cheeseburger fatty was graced with a nice coating of Sweet Baby Ray’s, something I will definitely be doing again in the future.

3 fatties all lined up and ready to go into the smoker.

I smoked my fatties at around 225 degrees until they reached an internal temperature of 160-165 degrees, which took a few hours. As always, I smoked them with Oak, my favorite smoking wood.

Look real close and you'll see the dual probes for my Maverick ET732 - a must buy.

When the fatties had reached their target internal temperature, I threw them on the grill real quick to crisp the bacon up a little bit. (Of course, this is a breeze on my Smoke Hollow 47180T four-in-one.) This is what they looked like after coming off the grill. They were wonderful!

Doesn't that look incredible? Yes, that is pork fat oozing underneath them.

I had a great time smoking fatties for the first time. I took away a few mental notes from my experience. I will share them with you now:

  1. All the sites I checked beforehand insisted on using thick cut bacon. I got mine from the local Fresh Market and paid a hefty premium for it. While it was delicious, I must admit that in the future I’ll probably just stick with something cheaper and thinner from my local Kroger. The thinner bacon will crisp better than the thicker stuff, and I like my bacon crispy (but not brittle).
  2. The flavored breakfast sausage I used overwhelmed the ingredients rolled up inside it. I was disappointed, especially with the pizza fatty — I could barely taste any of the pizza flavor. In the future I will use unseasoned ground pork instead of pre-rolled breakfast sausage.
  3. The beef fatty with the BBQ sauce both inside and out was by far the star of the show. It went REAL quick.
  4. All these fatties were good as leftovers, especially when sliced and pan fried in a little bit of oil.

I hope you enjoyed this blog entry of my latest smoking adventure. If you have any questions or comments, please feel free to drop me a line.

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