Mastering the Bacon Wrapped Smoked Fatty: Your Ultimate Guide to BBQ Perfection
Prepare to elevate your BBQ game with the legendary Bacon Wrapped Smoked Fatty. This isn’t just a meal; it’s an experience, a symphony of savory and smoky flavors that will truly blow your mind. Imagine a luscious, seasoned honey balsamic ground beef mixture, generously filled with a delectable savory stuffing featuring diced onion, tangy sun-dried tomatoes, and rich cheese. All of this gloriousness is then meticulously wrapped in a crispy, smoky bacon weave, and slow-smoked to perfection. The grand finale? A sweet and tangy balsamic barbecue glaze, brushed on during the final stages of smoking, creating an irresistible sticky finish. Whether you’re a proud owner of a Big Green Egg, a Kamado Joe, or an electric smoker, this recipe will guide you to smoked fatty nirvana.
The “fatty” phenomenon has taken over BBQ circles, and for good reason. After encountering countless mentions in various Big Green Egg forums, I knew I had to craft my own version, and the result exceeded all expectations. Every single bite delivers a burst of harmonized flavors: the aromatic herbs and savory notes from the cheesy stuffing, the subtle sweetness and depth of balsamic in the well-seasoned beef, the undeniable crispness of the bacon, and the perfect hint of sweet and tangy barbecue glaze. This recipe isn’t just good; it’s a showstopper – surprisingly easy to execute, visually impressive, and exceptionally delicious. This comprehensive guide, complete with detailed instructions and helpful tips, ensures you’ll create a bacon wrapped smoked fatty like a seasoned pitmaster.
What Exactly is a BBQ Fatty?
At its core, a BBQ fatty is a masterpiece of smoked meat, a culinary canvas for creativity. Picture a generously stuffed meatloaf, rolled tightly, then encased in a woven blanket of bacon and slow-smoked until tender and juicy. The possibilities for customization are virtually endless. You can use almost any type of ground meat – beef, pork, sausage, chicken, or even a blend – and fill it with an incredible array of ingredients. Common favorites include breakfast fatties made with ground sausage and a filling of scrambled eggs, cheese, and sometimes even hash browns. Pizza fatties might feature Italian sausage, pepperoni, mozzarella, and marinara. For a truly indulgent experience, some people stuff them with creamy mac and cheese. The term “fatty” itself hints at the rich, flavorful nature of the dish, especially with the integral bacon wrap that adds both flavor and essential moisture during the long smoking process.
The beauty of the BBQ fatty lies in its versatility. It allows you to combine your favorite flavors into one impressive, self-contained package. Whether you’re aiming for a hearty breakfast centerpiece, a savory game-day snack, or a unique main course for a backyard barbecue, a fatty delivers. It’s also an excellent way to use up leftovers or experiment with new flavor combinations, making each preparation a new adventure. The slow smoking infuses the meat and filling with incredible depth, while the bacon weave not only looks fantastic but also provides a protective, flavorful crust that crisps up beautifully.
Why This Smoked Fatty Recipe Stands Out
My unique smoked fatty recipe has garnered rave reviews because it deviates from many common approaches, offering an unparalleled flavor experience. The carefully selected combination of ingredients creates a harmonious blend that is truly tremendous, and you’ll be pleasantly surprised by how straightforward the preparation process is. Each component plays a vital role, contributing to a dish that is far greater than the sum of its parts.
Let’s talk about the stuffing. As a self-proclaimed stuffing enthusiast, whether I’m whipping up my Best Stuffing Ever from scratch or opting for the convenient (and delicious!) StoveTop variety, I appreciate its comforting quality. For this inaugural fatty, I envisioned a bread-based stuffing. To ensure it perfectly complemented the rich beef, I infused a boxed turkey stuffing with finely diced onion and sun-dried tomatoes – ingredients renowned for their magical synergy with beef. These additions transform simple stuffing into a savory, slightly sweet, and utterly irresistible core.
The ground beef itself is meticulously seasoned and enhanced with a touch of honey balsamic dressing. This isn’t just for flavor, though it certainly delivers on that front; it also contributes to the meat’s moisture, preventing it from drying out during the long smoke. Proper seasoning is paramount for ground beef, and this blend ensures a robust, flavorful outer layer that beautifully encapsulates the stuffing.
And then there’s the bacon. Is there really much more to say? Bacon makes everything better, and in this recipe, it’s not just an accessory; it’s an integral part of the structure and flavor profile. The bacon weave creates a beautiful, crispy shell that locks in moisture and adds a layer of smoky, salty goodness. Finally, we crown this masterpiece with an easy yet elegant glaze. A store-bought barbecue sauce is elevated with a hint of honey balsamic dressing, striking the perfect balance of sweetness and tang to complete the fatty’s complex flavor profile. This recipe is celebrated not only for its simplicity and use of accessible ingredients but, most importantly, for its absolutely delicious and memorable taste.
Selecting Your Ingredients for the Perfect Fatty
For a convenient, enjoyable smoking experience – perfect for those days you want to relax by the pool while your smoker works its magic – this recipe utilizes a few high-quality, store-bought staples. However, I’ve also included alternatives for those who prefer to make everything from scratch or customize their choices. You’ll find the complete list of ingredients in the recipe card below, but let’s dive into some specifics.
For the Stuffing: I opted for a box of StoveTop stuffing, specifically the Turkey flavor. While I absolutely adore my homemade stuffing recipe, which I reserve for holidays and larger gatherings, StoveTop provides a fantastic base for weeknight meals or when time is a factor. Its ease of preparation is unmatched, and by dressing it up with finely diced white onion and chopped sun-dried tomatoes, we elevate its flavor significantly, ensuring it harmonizes beautifully with the beef. The Turkey flavor is my go-to, offering a balanced seasoning that adapts well to various additions. If StoveTop isn’t your preference or available, Pepperidge Farm Crushed Herb Stuffing is an excellent alternative. For a completely homemade approach, you can rehydrate stale bread (like a baguette) with broth and your favorite poultry seasoning, sage, and thyme.
Honey Balsamic Dressing: This ingredient is a secret weapon, adding both moisture and a subtle sweet-tangy complexity to the ground beef mixture and the finishing glaze. I used Ken’s Steakhouse brand, but many excellent honey balsamic vinaigrette options are available in stores. The key is to use a dressing that incorporates honey to balance the balsamic’s acidity, rather than straight balsamic vinegar, which can be too sharp. If you’re feeling ambitious, a homemade Honey Balsamic Vinaigrette offers fresh, vibrant flavors and allows you to control the sweetness and tartness to your liking.
Barbecue Sauce: For the barbecue glaze, I generally reach for a reliable store-bought option. My personal preference often leans towards Sweet Baby Ray’s for its consistent quality and delicious balance of sweet and smoky notes. However, any good quality barbecue sauce that you enjoy will work here. For those who enjoy crafting their own, my Cherry Chipotle Barbecue Sauce recipe offers a unique, complex flavor profile that would be phenomenal. The important thing is to pick a sauce whose flavors you appreciate, as it will significantly contribute to the fatty’s final taste. The glaze is created by simply combining your chosen barbecue sauce with the honey balsamic dressing, adding an extra layer of gourmet flavor.
Ground Beef: I recommend an 85/15 ground beef blend. The higher fat content (15%) ensures the meat stays moist and tender during the long smoking process, preventing it from drying out, while still allowing for good flavor development. Leaner beef can sometimes result in a drier fatty.
Bacon: It’s crucial to use regular or thin-sliced bacon, not thick-cut. Thick-cut bacon, while delicious on its own, tends to become gummy and not render properly during the low-and-slow smoking process, especially when woven. Regular-sliced bacon crisps up beautifully and forms a more cohesive, flavorful crust around the fatty.
Step-by-Step: How to Smoke a Bacon Wrapped Fatty
Smoking a fatty might seem intimidating at first glance, but with these clear steps, you’ll find it’s a surprisingly simple and rewarding process. Proper preparation and assembly are key to achieving a perfectly rolled and smoked masterpiece.
Prepare the Stuffing and Ground Beef Mixtures
Begin by preparing your filling and outer layer. Both mixtures come together very quickly with minimal fuss and measuring, allowing you to focus on the fun part: assembly. For the stuffing, simply combine the boxed stuffing mix with the lightly beaten egg, diced white onion, chopped sun-dried tomatoes, shredded cheese, and melted butter in a bowl. Mix thoroughly with a spoon until everything is well incorporated. For the ground beef mixture, place the beef in a separate bowl. Add the lightly beaten egg, kosher salt, garlic powder, onion powder, Montreal steak seasoning, and honey balsamic vinaigrette salad dressing. Using clean hands, gently combine the ingredients. Avoid overmixing, as this can make the beef tough. The egg and dressing help bind the meat and keep it moist and pliable, making it easier to spread.
Crafting the Bacon Weave
The bacon weave is what gives the fatty its iconic appearance and incredible flavor. If you’ve never made one before, don’t worry – it’s much easier than it looks! I first mastered this technique for my low country BBQ bacon burger recipe, and this version is just a larger scale of that same simple method. Planning ahead is crucial here. Once the weave is assembled and filled, moving it can be challenging, so choose a large, flat surface like a baking sheet or a clean countertop for assembly. Lay down two sheets of plastic wrap, overlapping them by a couple of inches to create a large, non-stick surface. Now, arrange half a pound of bacon slices side-by-side, but offset them alternatively. For instance, slices 1, 3, 5, and so on should be shifted approximately two inches to the right, while slices 2, 4, 6, etc., are shifted two inches to the left. This alternating pattern helps create a wider base for your weave. Then, use the remaining bacon slices to weave over and under the initial strips, carefully interlocking them to form a tight, even blanket. The goal is to create a large enough weave to completely wrap around your assembled fatty.
Assembly: Bringing Your Fatty to Life
With your bacon weave ready, it’s time to assemble the fatty. Gently spread the prepared ground beef mixture evenly over the entire bacon weave. The addition of egg and dressing makes the meat pliable and easy to work with. Aim for a consistent thickness across the bacon. Next, pile the stuffing mixture down the middle of the beef layer, creating a uniform log shape. This is where the magic happens – rolling your fatty. It’s very similar to rolling sushi, using the plastic wrap as your primary tool. Lift the plastic wrap from one side, using it to guide the bacon and beef layer over the stuffing. As you roll, gently press in the stuffing to prevent it from spilling out and to ensure a tight, compact roll. Continue rolling until the fatty is fully enclosed.
Once rolled, and before removing the plastic wrap, carefully transfer the fatty to the grill grate you plan to use for smoking. I highly recommend using a smaller, secondary grill grate that you can then place onto your main smoker grate. Assembling on this smaller grate in the kitchen allows for easy transport to your smoker and back, minimizing handling of the delicate fatty. Once the fatty is positioned on the secondary grate, carefully coax off the plastic wrap. This method ensures your beautifully assembled fatty maintains its shape during transfer and cooking.
Smoking Your Bacon Wrapped Fatty
The smoking process is where all those incredible flavors truly meld together. Regardless of whether you’re using a Big Green Egg, Kamado Joe, other kamado-style cooker, or an electric smoker, the core instructions remain consistent: maintain a steady temperature of 250°F (120°C) with indirect heat. For kamado-style smokers like the Big Green Egg or Kamado Joe, this means utilizing a plate setter or ceramic deflector to create that essential indirect cooking zone. Always follow your manufacturer’s instructions for setting up your specific smoker for indirect heat.
Now, let’s talk wood. For this recipe, I particularly enjoy apple wood. Its mild, slightly sweet smoke beautifully complements the bacon and the barbecue sauce, enhancing the overall flavor without overpowering it. Pecan is another excellent choice, offering a slightly nuttier, richer smoke. For a Big Green Egg or kamado cooker, use two medium-sized wood chunks (approximately 2×2 inches) with the bark chipped off. While this may not seem like a lot, the majority of smoke penetration into the meat occurs within the first hour of cooking. For electric smokers, follow the manufacturer’s recommendations for wood chip usage.
To ensure perfect doneness, a digital internal temperature probe is indispensable. If you’re using a Big Green Egg, a temperature controller like a Smobot can be incredibly handy, allowing you to maintain precise temperatures for hours without constant supervision. Insert the probe into the center of the fatty, ensuring it’s in the meat, not just the stuffing. Smoke the fatty for approximately 2 hours, or until its internal temperature reaches 150°F (65°C).
At the 1 1/2-hour mark, it’s time to apply the delicious balsamic BBQ glaze. Gently brush the mixture over the entire surface of the fatty. You might not need all of the sauce – about half should suffice for a good coating, as seen in the photos. You can reserve any remaining glaze for serving alongside the finished fatty. Continue cooking until the internal temperature reaches 150°F. Once removed from the smoker, let the fatty rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result. Slice into generous portions and prepare for a chorus of compliments!
Frequently Asked Questions About Smoked Fatties
Yes, absolutely! The beauty of a smoked fatty is its flexibility. You can fully assemble the fatty, including the bacon weave, and then tightly wrap it in plastic wrap and refrigerate for up to 24 hours before smoking. This is a great time-saver for entertaining. Alternatively, you can smoke the fatty completely, let it cool, and then slice and reheat portions later. Reheat gently in the oven or on the smoker until warmed through, ensuring it doesn’t dry out.
If StoveTop isn’t your preferred stuffing or isn’t readily available, there are several excellent alternatives. Pepperidge Farm Crushed Herb Stuffing is a fantastic store-bought option, offering a similar texture and flavor profile. For a homemade stuffing base, you can use stale bread (such as a baguette or sourdough), tear it into cubes, and then moisten it with chicken or vegetable broth, seasoning it generously with traditional poultry spices like sage, thyme, and rosemary. Add the specified onion, sun-dried tomatoes, and cheese to this base for a truly custom stuffing.
No, it is highly recommended to use regular or thin-sliced bacon for this recipe. Thick-sliced bacon, while delicious for other applications, will not render properly during the low-and-slow 250°F smoking process required for the fatty. Instead of crisping up, it tends to become chewy and gummy, and it won’t form a tight, attractive weave. Regular-sliced bacon, on the other hand, crisps perfectly, providing that essential texture and flavor contrast while holding the fatty together beautifully.
A smoked fatty is a rich and flavorful main course, so complementary sides that offer a balance of flavors and textures work best. Consider classic BBQ sides such as creamy coleslaw, baked beans, macaroni and cheese, roasted potatoes, or a fresh green salad with a light vinaigrette. Grilled corn on the cob or sautéed green beans with garlic are also excellent choices.
While the signature smoky flavor comes from using a smoker, you can certainly bake a bacon wrapped fatty in a conventional oven. To do so, preheat your oven to 375°F (190°C). Place the assembled fatty on a wire rack set over a baking sheet to allow the fat to drain. Bake for approximately 60-75 minutes, or until the internal temperature reaches 150°F (65°C). Brush with the balsamic BBQ glaze during the last 15-20 minutes of baking. While it won’t have the distinct smoky notes, it will still be incredibly delicious!
For the ultimate in Big Green Egg cooking, see my Smoked Over-The-Top Chili recipe.
Bacon Wrapped Smoked Fatty
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Ingredients
For the stuffing mixture
- 1 (6 oz) box Stovetop stuffing Turkey flavor
- 1 large egg lightly beaten
- ½ cup diced white onion
- ¼ cup sun-dried tomatoes in oil drained and chopped
- 1-½ cups shredded cheddar-jack cheese blend
- 2 Tbsp unsalted butter
For the beef mixture
- 1 lb ground beef 85/15
- 1 large egg lightly beaten
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp Montreal steak seasoning
- 2 Tbsp balsamic vinaigrette salad dressing with honey
- 1 lb bacon
For the BBQ glaze
- ¼ cup barbecue sauce
- 2 Tbsp balsamic vinaigrette salad dressing with honey
Instructions
Make the stuffing mixture
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In a bowl, use a spoon to combine the ingredients for the stuffing. Set Aside.
Make the beef mixture
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In a bowl, use your clean hand to loosely combine the ingredients for the beef mixture. Set Aside.
Make the bacon weave
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Lay out 2 sheets plastic wrap, overlapping, to make a 2×2-foot surface.
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Lay out, side by side, half of the bacon offsetting by a couple inches alternatively so as to make a larger surface. In other words, slices 1, 3, 5, etc. are 2 inches more to the right, and slices 2, 4, 6… are 2 inches further to the left.
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Use the remaining bacon to go over-and-under and create the weave.
Assemble the fatty
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Use your fingers to gently spread the beef mixture into an even layer on the bacon weave.
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Pile the stuffing down the center.
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Use the plastic wrap to lift the bacon and beef and roll/wrap around the stuffing. Continue roll, pressing in the stuffing to keep it from spilling out, until roll is complete.
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Transfer fatty to grill grate for transport to the grill/smoker. Remove the plastic wrap and discard.
Smoke the fatty
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Set up your Big Green Egg, kamado-style cooker, or electric smoker for 250°F with indirect heat. In a BGE or kamado, this means using a plate setter.
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Add wood for smoking. In a BGE or kamado, use 2 medium-sized chunks apple wood with the bark chipped off. In an electric smoker, use chips.
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Put the grill grate with the fatty on the grill or in the smoker. Cook/smoke 2 hours.
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After 1-1/2 hours, brush on the balsamic BBQ sauce. Continue cooking to the 2-hour mark or until internal temperature reaches 150°F.
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Slice and serve.