I saw this guy's cheese-filled bacon lattice and thought "Amateur Hour." Although the bacon lattice is rather inspiring, a bacon-cheese roll-up left me feeling unfulfilled. Cheese and bacon is a good start, but more heft was needed to make this a satisfying entree or even appetizer. My answer was to add pork sausage and muenster cheese.
And a poblano chile.
I rolled out the sausage slightly, added the grated cheese and diced chile, and then could not refrain from adding a layer of sliced pepperoni.
The sausage fattie was rolled up in the precooked bacon wrap. Note that the bacon was slightly undercooked so it would remain pliable and would not overcook on my smoker.
Rolled up and onto the smoker, cooked low & slow over hickory smoke.
Voila, good enough to eat. The Ultimate Fattie, or soon to be known as Redneck Sushi.
If they served these at Gitmo, we'd be talking crimes against humanity.
Serving suggestion, cut slices of the finished fattie and serve on small hamburger rolls to make really greasy pork sliders.
Eat your hearts out, cholesterol starved America.
Bon Appétit
13 comments:
I fully expect this on the Christmas menu. And every other menu after.
om nom nom nom nom
You'll get yours - maybe the bacon cheeseburger variation that is in the works. And there is always Smoke Day V.
Whoa! That is the mutha of all fatties.
Amazing the happiness that a little smoke and a lot of pork fat will deliver.
I don't see anything wrong with this at all.
This looks waaay better than that silly explosion in the NY Times. Why stop at the pork? Add some spice and cheese! BRAVO you headless genius...
Thank you Natalia. You are too kind and have excellent taste, too.
Not so much a comment as a question. Why is it necessary to precook the bacon lattice if the whole fattie is to be smoked for 2 1/2 hours?
Anon - I don't smoke mine for that long, that's the guys in K.C. I haven't tried their technique yet, but will soon.
I started with a bacon wrapped cheese recipe which precooked the bacon. It does cut the cooking time and leaves a lot of fat in the drip pan.
Update for Anon - After making a Bacon Explosion for myself I determined there is a need to precook the bacon weave. Cooking in a smoker at 225 will not cook the bacon, especially the bacon on the underside of the weave. That bacon remains uncooked even after more than 2 hours smoking.
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I'm going to make this for a Redneck birthday party... any ideas how to make it make more redneck?
Invite me!
I enjoyed every little bit part of it and I will be waiting for the new updates.
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