The Smokehouse Barbecue Fatty is a hunk-a hunk of smoking love!
All of the flavors found in a burger with the works are tucked away in this extreme game day recipe rolled in a woven blanket of bacon goodness. Prep the day before & smoke during tailgating festivities.
The Smokehouse Barbecue Fatty Recipe
Here’s what you need:
- 2 cups hickory wood chips
- 1 lb bacon, 14 slices
- 1 1/2 lbs 80% lean ground beef
- 1/2 tsp brown sugar
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp minced chipotle peppers in adobo sauce
- 1 tsp adobo sauce
- 2 garlic cloves, pressed
- 1 cup extra sharp white or yellow Cheddar cheese
- 1/4 cup barbecue sauce
- 2 Tbsp bourbon
- Barbecue sauce
Preparation & Cooking
Soak the wood chips in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside.
Weaving the Bacon
Place 7 strips of bacon over a 15 x 15-inch piece of parchment paper. Peel back pieces 1, 3, 5 & 7. Place a strip of bacon vertically over pieces 2, 4 & 6; cover with pieces 1, 3, 5 & 7. Working in the opposite direction, peel back pieces 2, 4 & 6. Place a strip of bacon vertically over pieces 1, 3, 5 & 7; cover with pieces 2, 4 & 6. Repeat the process to form a square of bacon lattice.
Place the ground beef in a 1-gallon size zip-top plastic bag. Roll into a square using a rolling pin. Push the beef into the corners being certain it’s an even thickness. Cut the bag away using scissors & invert onto a 15 x 15-inch piece of parchment paper. Remove the bag & discard. Combine the brown sugar, the salt, the pepper, the chipotle peppers & the garlic to form a paste. Spread the mixture evenly over the beef using the back of a spoon.
Sprinkle the cheese within 1-inch of the edge. Roll the beef, jellyroll fashion, using the parchment paper as a guide. Pinch the ends to seal. Place the beef roulade in the center of the bacon lattice. Roll the bacon around the beef roulade using the parchment paper as a guide. Tuck the ends of the bacon over the sealed portions of the beef roulade. Chill 1 hour.
Fire it Up
Build a fire with charcoal. Add the packet of wood chips to the grill or smoker. Place the bacon wrapped beef directly on the grate seam side down over indirect heat, about 225 to 275 degrees. Cook 2 hours or until an internal temperature registers 160 degrees.
Combine the barbecue sauce & the bourbon; brush over the bacon. Cover with the lid & cook an additional 10 minutes. Let stand 15 minutes. Cut into pieces. Serve with additional barbecue sauce, if desired.
Cut the roulade into smaller portions to serve the recipe as an appetizer. Offer wooden picks to football fanatics & additional barbecue sauce for dipping For more of Rebecca’s tailgating ideas click here.
with The East Texas Weekend