A smoked fatty not only looks great on Instagram but is a delicious meal that any smoking enthusiast – new or advanced should try.
Here is the recipe for making a Philly cheesesteak smoked fatty.
What is a BBQ smoked fatty?
A smoked BBQ fatty is a log-shaped piece of ground pork or beef, which you can stuff with any ingredients you want, wrap it in delicious bacon, and then smoke it.
It can be served sliced in 1-inch slices as a main dish or on a bun, with some of your favorite BBQ sauce.
Main ingredients for a smoked fatty
The main smoked fatty ingredients for the base are:
- Ground beef – 1 lb.
- Ground pork sausage – 1 lb.
- Bacon – ½ lb.
- Extra virgin olive oil – 1 tablespoon
- A few strands of butcher string
- Black pepper – freshly ground
- Kosher salt
- Mustard powder
- Or a preferred Beef rub – 2 tablespoons
- Provolone cheese (thinly sliced) – 8-oz
- Cream cheese (whipped and at room temperature) – 8-oz.
- Green pepper diced – 1
- White onion diced – 1
- Jalapeno diced – 2
Alternative smoked fatty recipe ingredients for the filling:
- Marinara, pepperoni, and mozzarella for a pizza-style fatty
- Mac and cheese for a mac and cheese fatty
- Hashbrowns, eggs, and cheese for a breakfast fatty
- Swiss cheeses for a Swiss cheese fatty
- Mushrooms and cheese for a mushroom smoked fatty
Steps to prepare a smoked fatty
- Place the diced onion, green pepper, and jalapeno in a pan with olive oil and simmer them until the onion becomes translucent
- Make a loose weave of the bacon strips on a foil-lined baking sheet
- Mix the ground beef and ground sausage with the salt, pepper, mustard powder, or the beef rub of your choice
- Place the mixture on top of the bacon weave and flatten it until most of the bacon is covered
- Add the filling ingredients and spread them on top of the ground meat
- Add the cheese slices on top of the ingredients so that they are covered from one end to the other
- Use the baking sheets foil to help you roll everything into a log-like roll or a tight loaf
- Place several long butcher strings so that they are perpendicular to the roll and then roll it on top of them to tie it up
- Smoke the fatty in the smoker at 225 degrees Fahrenheit for one hour
- Increase the temperature to 325 degrees Fahrenheit and continue smoking the fatty for another 75 minutes, or until the roll reaches an internal temperature of 165 degrees Fahrenheit
Favorite smoked fatty recipe
This is a mouthwatering recipe for Philly cheesesteak fatty, but you can improvise and use any kind of cheese or other preferred ingredients for the fill.
As you can see, there is nothing complicated about preparing it and smoking it.
In fact, the prep time is about 30 minutes, and the cooking time is about 2 hours.
Ingredients for the Philly cheesesteak smoked fatty (for 8 servings)
- Ground beef – 1 lb.
- Ground pork sausage – 1 lb.
- Bacon – ½ lb.
- Black pepper – freshly ground
- Kosher salt
- Mustard powder
- Or a preferred Beef rub – 2 tablespoons
- Extra virgin olive oil – 1 tablespoon
- A few strands of butcher string
- Green pepper diced – 1
- White onion diced – 1
- Jalapeno diced – 2
- Provolone cheese (thinly sliced) – 8-oz
- Cream cheese (whipped and at room temperature) – 8-oz.
Detailed instructions for preparing and smoking the fatty
In a heated pan, add the olive oil and chopped onion, jalapeño, and green pepper. Cook, stirring occasionally, until the green pepper wilts and the onion becomes translucent.
Make a “bacon weaving” with the bacon strips on a baking sheet that has been lined with foil.
Pork and beef ground sausage should be combined in a bowl with the beef rub (if used) or salt, pepper, and mustard powder.
Place the meat on top of the bacon and start spreading it evenly until most of the bacon is covered.
Spread the whipped cream cheese on top.
Add the onions, jalapeno, and green pepper on top of the cream cheese.
Spread the cheese slices so that all of the meat and the topping are covered. They can overlap if you want.
Use the foil to roll the bacon, meat, and filling into a tight roll.
Lay out a few butcher strings and roll the loaf on top so that you can tie it up before cooking.
Set the smoker to a temperature of 225 degrees F and smoke the fatty for one hour.
Turn up the temperature to 325 degrees F and continue smoking the fatty for about an hour and 15 minutes or until its internal temperature reaches 165 degrees F.
Remove it from the smoker, cut the butcher strings off and slice the delicious fatty.
You can serve it with or without a bun and with any side dish you prefer.
Nutrition per 1 serving
- Calories – 705
- Total fat – 55g
- Saturated fat – 23g
- Unsaturated fat – 27g
- Trans fat – 1g
- Cholesterol – 179mg
- Sodium – 1331mg
- Carbs – 6g
- Fiber – 0g
- Protein – 46g
- Sugar – 3g