The Fatty is one of those special treats that you can experience layers of flavor with every bite. This one was a special request fatty in honor of our nephew Elijah, a Marine we are very proud of, about to deploy again. A fun evening including his beautiful wife Marcie, their two young sons and our friend Megan of MM Livestock.
We have done a few now with the Southwestern influence and one with a Hawaiian twist. I have been thinking on doing another one but I wanted to be completely different than any we have done before.
For those of you that don’t know what a Fatty is let me explain. It is the ultimate meat loaf. But, instead of the ground beef that we are all used to, you use sausage and bacon. To add to this thought you stuff it with more bacon. The “Basic Fatty”.
So, we have taken this to the extreme and stuffed them with tons of cheese and mushrooms and olives, along with 2 pounds of bacon. For something different we thought “Pizza”. Everyone loves pizza and the fatty gives you the perfect building block.
Think the “Meat Lovers Pizza”. We took 3 pounds of hamburger, 2 pounds hot Italian, 2 pounds mild Italian and 2 pounds roasted red pepper and onion sausage with about 4 pounds of bacon for our building block.
Then, we stuffed this with all the cheese, pepperoni, mushrooms and black olives we could pile up without it falling off. All topped off with a good pizza sauce. Whew.
Season the hamburger to taste
Here you can see the 4 different meats,
Note that Patti lined my cookie sheet with foil.
You will use it to help roll this into a log.
Ken loves this sliced on a bun. Patti wants hers with fries as a main course.
- 2 pounds bulk hot Italian sausage
- 2 pounds bulk mild Italian sausage
- 2 pounds bulk roasted red pepper and onion sausage
- 3 pounds hamburger (seasoned to taste)
- 1 Â½ - 2 pounds pepper bacon ends and pieces
- (limp or lightly cooked for the stuffing)
- 1 Â½ - 2 pounds sliced pepper bacon for weaving
- 2 Â½ pounds of a good pizza blend cheese
- Â½ pound sliced fresh mushrooms
- Small jar of a good pizza sauce
- Small can sliced black olives
- Season the hamburger to tasteHere you can see the 4 different meats,
- Note that Patti lined my cookie sheet with foil.
- You will use it to help roll this into a log.
- A layer of bacon
- A layer of pepperoni
- Use the foil to start the roll
- This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker.
- Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow. Seal the seam and ends. I set my grill grate up so I can roll this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift.
- Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well.
- Cooking Directions: Royall Wood Pellet Grill/Smoker
- Open the lid and set the dial to âSmokeâ, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your âFattyâ directly onto the grill and just let it hang out in the smoke and get happy for 1 hour or so. This is referred to as âsmokingâ; the temperature is around 225 degrees.
- We have Crash Test Dummies coming over for dinner so to move things along kick the temperature up to 375 for about 2 hours. You will be looking for an internal temperature of 165 when it is done.
- After about 1 Â½ hours check your temp, you should be close.
- For using other types of grill check out our website http://datenightdoins.com
|Amount Per Serving||%DV|
|Serving Size 517g|
|Recipe makes 8 servings|
|Calories from Fat 796||72%|
|Total Fat 88.32g||110%|
|Saturated Fat 32.53g||130%|
|Trans Fat 1.09g|
|Total Carbs 6.69g||2%|
|Dietary Fiber 1.9g||6%|