Bacon Wrapped Fatty

I know the name of this recipe is pretty hilarious, but recently I joined an online barbecue forum, and everyone was talking about the ‘fatty’. I can see why they call it that, most likely due to all of the bacon, and pork, but trust me on this one, this thing is nothing but awesome. There are a few great things about making this, as one you get to make a bacon weave, lay out some great ground pork, and stuff the pork with whatever you have in mind, then roll it up, and place it on the smoker. I got really excited when making this, and the end result was something my entire family loved.

Bacon Wrapped Fatty Recipe

Let’s get started.

Ingredients:

  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker

Now let me start by saying you can stuff this however you want. I went more of an Italian style stuffing because I wanted to finish the bacon wrapped fatty with pizza sauce rather than barbecue sauce, but take the general layout here and make it your own.

Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.

Once the bacon weave is made, lay it on a large sheet of wax paper.  Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.

Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.

How to make a bacon wrapped fatty

Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.

Repeat the process with the bacon. Now you have a bacon and pork log!

Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.

Smoked Fatty

When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

The end result is a great smoky flavor, along with an exterior of crispy bacon, and an interior of super tender pork, melted cheese, and great vegetables. It was surprising, to say the least, how great this was. I had it as a sandwich the following day, and don’t even get me started on that one! If you are looking for a new item to put on your smoker, and one that will serve many, give this one a shot. Hope you enjoy!

Bacon Wrapped Fatty
Author: 
Recipe type: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1½ cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker
Instructions
  1. Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.
  2. Once the bacon weave is made, lay it on a large sheet of wax paper. Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.
  3. Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.
  4. Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.
  5. Repeat the process with the bacon. Now you have a bacon and pork log!
  6. Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.
  7. When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

 

Avocado and Brie Sandwich

I’ll be the first to admit that I’m a meat eater. I probably eat way too much meat, and as a matter of fact, I just got done eating some delicious beef jerky from Ray’s Butcher Shoppe. Sometimes though you just need to step away from the meat, and ingest a great salad, or a great sandwich. So this past weekend as we got ready for a busy Saturday, I decided to feed my wife as she was getting ready to head out the door. When I asked her if she wanted lunch, she perked up and said ‘Sure!’, and then I let her know what I was going to create. She was skeptical, but I then stated that was what I was going to make and sure could come on board if she wanted to, or she could make something else. I had recently bought a French country style loaf of bread and I knew this would lend to making an awesome sandwich. This is when I came up with the avocado and brie sandwich. It was ridiculously good.

Avocado and Brie Sandwich

Let’s get started.

Ingredients:

  • 2 thick slices of French Style Country Bread
  • 1 whole avocado, mashed
  • 1/2 cup brie cheese, rind removed
  • 1 leaf romaine lettuce, torn
  • 1 clove garlic
  • 1 tbsp unsalted butter
  • 1/2 small onion, thinly sliced
  • 2 tbsp herbed mayonnaise, optional
  • 1/2 tbsp canola oil
  • salt to taste

Preheat your oven to 350 degrees.

Lightly butter the French bread and place onto a baking sheet in the oven. You will want to lightly toast the bread, not only for texture, but it also will help hold up to the softness of the mashed avocado and brie.

While the bread toasts, add the brie to a small baking dish and let it cook, just until melted. I loved that part.

How to make an avocado and brie sandwichTo a small skillet, add the canola oil and sliced onions. Cook on medium heat for about 15 minutes, just until the soften and turn color.

When the toast is ready, rub both slices with the garlic clove. Place the herbed mayonnaise on top, then smear the avocado, top with the awesomely melted brie cheese, cooked onions, and then the lettuce.

I sliced this one in half, because you know why? Because my wife, as she saw how great everything looked, accepted my lunch invitation, and you also know what? She, as I, fell in love with it.

As much as I wanted to add a couple of slices of bacon to this one, I withheld, and it was a great decision to do so. Hope you enjoy!

 

Smoked Bacon Wrapped Jalapeño Poppers

I’m a big fan of jalapeño poppers, however I am probably the only one in my house that does love them, and with that said, I don’t get to eat them all that often. Regardless, there are occasions, such as this past weekend that allowed me to come up with these smoked bacon wrapped jalapeño poppers. Jalapeño poppers themselves are really good, but the addition of a slow smoke made these things even better.

Smoked Bacon Wrapped Jalapeño Poppers

Unfortunately, I only had a couple of jalapeño peppers leftover from another recipe I was working on, and I say unfortunately because after eating these, they were awesome. Regardless, let’s get started.

Ingredients:

  • 2 whole jalapeño peppers, stems removed, and cored
  • 2 slices of bacon
  • 3 tbsp whipped cream cheese
  • 3 tbsp shredded mozzarella cheese
  • smoker

Start by mixing the two cheese together in a small bowl. To each jalapeño pepper, carefully stuff each one with the cheese mixture.

How to make smoked bacon wrapped jalapeno poppers

Take a piece of bacon, and lengthwise, wrap the stuffed jalapeño pepper. You could secure with a toothpick if you desire, however I did not need to do that.

Place onto your smoker, and cook until the bacon is slightly crispy.

Smoked Bacon Wrapped Jalapeno Poppers

The end result is awesome. You get a bit of the smokiness, nothing too overpowering, with a slightly crispy exterior of the bacon, and really tender jalapeño pepper. The creaminess of the cheeses brings it together as well. I know the next time I get my smoker going, I will be making these again, and in my opinion, they were better than the classic jalapeño popper!

Thai Lemongrass and Ginger Dipping Sauce

I thought it was funny the other day while driving my daughter on one of my errands, that when prompting her with the classic ‘what do you think we should have for dinner?’ question, she immediately responded with lettuce wraps and sticky rice. I find that funny because most kids here age would probably say things like pizza, or hot dogs, or burgers. Sticky rice and lettuce wraps. I’m glad my kids not only are able to experience new things that I make for them, but they appreciate and have fun interacting with things like sticky rice.

Anytime I make sticky rice, I always, always make a batch of some type of dipping sauce. Some of my favorites are the Thai shallot sauce, as well as a Thai three sauce, but one dear to my heart is a very simple sauce that is so addictive. It’s the Thai lemongrass dipping sauce.

Thai Lemongrass Dipping Sauce

This sauce is not only great with dipping your sticky rice into, but you can drizzle it on grilled meats, lettuce wraps, and everything in between.

Let’s get started.

Ingredients:

  • 2 whole Thai bird chilies, thinly sliced
  • 1 clove of garlic, minced
  • 1 tsp fresh ginger, minced into a paste
  • 1 tbsp lemongrass, thinly sliced and chopped
  • 1/2 whole lime, juiced
  • 4 tbsp fish sauce
  • 1 tsp sugar

Add everything to a small mixing bowl, and let it sit out on your table until you are ready to serve. How to make a Thai Dipping Sauce

 

You could go as simple as the chilies, garlic, lime, and fish sauce and that still makes an awesome sauce, but the addition of the lemongrass and ginger really enhance this sauce. My daughter, who is curious with various chilies, was dipping a bit of her rice into the sauce, and it’s funny when they do explore the reaction on their faces. This was a bit too hot for my youngest, but I have a feeling years from now she will be answering me when I ask what she would like to eat that it is going to be something along the lines of ‘sticky rice with that spicy dipping sauce’.

Hope you enjoy!