BBQ Fatty
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 1/2 hours until internal temperature reaches 165°.
- Remove from grill or smoker and allow to rest about 10 minutes before slicing.
- Slice into about 1/2 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!
Delicious meals made on the grill for any night of the week. We are talking tried and true family favorites that you will make again and again. The most decadent meatloaf made even more delicious with smoke flavor on the grill. This one is a must try for dinner. Filled with peppers, onions and tons of flavor and coated with homemade barbecue sauce for a tender and juicy meatloaf. Leftover meatloaf sandwiches are a definite favorite with this one! Tenderized steak is filled with delicious summer vegetables for a beautiful presentation perfect for guests. Steak stuffed with a delicious combination of sausage, onions and mushrooms is something special. The flavor combination is beyond amazing.More Delicious Grilling Recipes
If you haven’t tried smoking a BBQ Fatty yet, add this one to your list! It’s a definite hit with the entire family and a must-try for your weekend grilling plans.
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BBQ Fatty
Ingredients
- 2 tablespoons olive oil
- 2 cups diced onions
- 1 ½ cups diced peppers we used banana peppers and bell peppers
- 2 pounds ground beef
- 1 pound sausage venison or pork
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 6 slices Swiss cheese
- 7 slices thick sliced bacon
Instructions
- Add olive oil to a large skillet with onions and peppers. Cook over medium heat until vegetables are softened. Set aside to cool slightly.
- Line a baking sheet with parchment paper.
- Form ground beef into about a 12 inch square and set on parchment paper. Season with salt and pepper.
- Create about a 10 inch square with sausage and layer onto center of ground beef.
- Top with cheese slices, covering sausage layer and out to the ends of the square.
- Spoon peppers and onion mixture over cheese.
- Using the sides of the parchment paper, bring the ground beef to meet in the center and press the seam together. Fold in the ends, forming a loaf.
- Weave bacon slices over the top of the loaf, tucking in the ends under the bottom.
- Prepare a grill fire or smoker to about 400°. The high heat will sear the bacon, creating a crunchy crust to the bbq fatty.
- Place over indirect heat and cook with the lid closed until internal temperature reaches about 165°. About 1 to 1 1/2 hours.
- Remove from grill or smoker and allow to rest 10 minutes before slicing.
- Slice into thick slices for serving.
Notes
Nutrition
