BBQ Fatty is bacon wrapped ground beef and venison loaf, stuffed with peppers, onions and cheese and smoked to perfection. A delicious meal that is a guaranteed crowd pleaser. Serve thick slices with mashed potatoes or on a bun for a fatty burger!
Think of a BBQ Fatty as an ultimate meatloaf! It's layers of incredible flavors that becomes smoky and completely delicious! It's a definite show stopper that is sure to impress your guests!
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How to Make a BBQ Fatty:
- Cook peppers and onions in olive oil until softened. Set aside to cool slightly.
- Cover a baking sheet with parchment paper or foil.
- Form ground beef into about a 12 inch square, season with salt and pepper.
- Make ground sausage (venison or pork) into a 10 inch square and center on top of ground beef layer.
- Layer cheese slices over sausage and top with peppers and onion mixture.
- Fold cheese over peppers and onions.
- Using the sides of the parchment paper to help fold sides of the meat together, pressing the seams to form a loaf, including the ends.
- Cover the loaf with strips of bacon in a weave pattern, tuck ends under loaf.
- Prepare a grill fire or smoker to about 400° with hickory or oak for smoke flavor.
- Place loaf onto grill over indirect fire and close the lid.
- Cook at 350- 400° for 1 to 1 ½ hours until internal temperature reaches 165°.
- Remove from grill or smoker and allow to rest about 10 minutes before slicing.
- Slice into about ½ inch thick slices and serve with mashed potatoes and cucumber onion salad. You can also serve thick slices on buns and serve with barbecue sauce or burger sauce.
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Recipe Tips and Variations:
Ground beef and sausage can be mixed together before forming the ground meat square to stuff. We like the separate layers, either way will be delicious.
Cheddar cheese, colby-jack or pepper jack are also great options for the cheese layer. Sliced cheese will work better than shredded.
Sautéd mushrooms would also be great in the filling and any variety of peppers that you like.
Store leftovers tightly wrapped in plastic wrap in the refrigerator up to 4 days.
Reheat slices in a skillet over medium heat for about 3- 5 minutes on each side.
Use a grill pan if you have wide grates on your grill or smoker to make it easier to remove from the grill.
We bought this giant spatula for my husband for Father's Day and it's perfect for brisket, meatloaf and this BBQ Fatty!