Bacon Wrapped Smoked Fatty

Bacon Wrapped Smoked Fatty has savory stuffing with onion, sun-dried tomato, and cheese, enveloped in seasoned honey balsamic ground beef, wrapped in a barbecue bacon weave, and smoked. Finished with balsamic barbecue glaze, this BBQ fatty is smoked in a Big Green Egg, Kamado Joe, or electric smoker.

5 from 2 votes

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine American

Servings 6 people

Calories 864 kcal

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

In a bowl, use a spoon to combine the ingredients for the stuffing. Set Aside.

Make the beef mixture

In a bowl, use your clean hand to loosely combine the ingredients for the beef mixture. Set Aside.

Make the bacon weave

Lay out 2 sheets plastic wrap, overlapping, to make a 2x2-foot surface.
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.
Use the remaining bacon to go over-and-under and create the weave.

Assemble the fatty

Use your fingers to gently spread the beef mixture into an even layer on the bacon weave.
Pile the stuffing down the center.
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.
Transfer fatty to grill grate for transport to the grill/smoker. Remove the plastic wrap and discard.

Smoke the fatty

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.
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.
Put the grill grate with the fatty on the grill or in the smoker. Cook/smoke 2 hours.
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.
Slice and serve.

Nutrition

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword bacon wrapped fatty, bbq fatty, smoked fatty

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