I decided to smoke a fatty today. I made it with the following ingredients:
1 kg (2.2 lbs) ground beef
1 tsp salt
2 tsp coarse ground black pepper
1 egg
Wrapping
1-2 packages of bacon
Stuffing
0.5 cups green pitted olives
150 grams (5 oz) feta cheese
I used my Big Green Egg for this cook. Indirect heat only. I also had the Smobot running, I really love that thing!
I only had one package of bacon in my fridge, that was a bit too few strips. I recommend using more.
Instructions
Mix the ground beef, salt, pepper and egg in a bowl. Stir well.
Flatten the ground beef (approx 0.5 inches) on a cutting board (covered with Saran Wrap). I made a rectangle. Sprinkle the stuffing evenly all over. Now start rolling the fatty like a burrito. The Saran Wrap really helps here. Once rolled, apply the bacon and roll once again.
Now fire up the grill, have it running at 130° C (265° F). It should be a â€low ’n slowâ€, but doesn’t need to be super low, as the ground beef doesn’t need tenderizing. I added cherry wood chunks.
Smoke it for roughly 1.5 hours, or until the internal temp is 65° C (150° F). Remove it, slice and dig in!
I’ve done this fatty before, but keep repeating it since the flavors go so well together.
Here's the final result, juicy and tasty!
1 kg (2.2 lbs) ground beef
1 tsp salt
2 tsp coarse ground black pepper
1 egg
Wrapping
1-2 packages of bacon
Stuffing
0.5 cups green pitted olives
150 grams (5 oz) feta cheese
I used my Big Green Egg for this cook. Indirect heat only. I also had the Smobot running, I really love that thing!
I only had one package of bacon in my fridge, that was a bit too few strips. I recommend using more.
Instructions
Mix the ground beef, salt, pepper and egg in a bowl. Stir well.
Flatten the ground beef (approx 0.5 inches) on a cutting board (covered with Saran Wrap). I made a rectangle. Sprinkle the stuffing evenly all over. Now start rolling the fatty like a burrito. The Saran Wrap really helps here. Once rolled, apply the bacon and roll once again.
Now fire up the grill, have it running at 130° C (265° F). It should be a â€low ’n slowâ€, but doesn’t need to be super low, as the ground beef doesn’t need tenderizing. I added cherry wood chunks.
Smoke it for roughly 1.5 hours, or until the internal temp is 65° C (150° F). Remove it, slice and dig in!
I’ve done this fatty before, but keep repeating it since the flavors go so well together.
Here's the final result, juicy and tasty!
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