No, not that kind! Think of all the possibilities here. Ground meat rolled with anything you want to put inside, wrapped in bacon weave and smoked. YUM! This is what I came up with. Ground beef stuffed with ham, Swiss cheese, caramelized onions and butter fried crimini mushrooms. I used about 2 lbs of ground beef. Rolled it out into a squarish shape and season. I used my coffee rub. People like to put their meat in a large zip lock type bag and roll it out to keep a nice shape but I didn’t have any.
Lay down the ham off the bone slices which I had leftover from my Grilled chicken cordon bleu.
Carefully roll up the fatty and place the seam side into center of the bacon weave. That way when you have your fatty wrapped the inner seam is at the top and the bacon seam is at the bottom. I placed toothpicks on the ends of each slice bacon to hold it in place.
I stuck it in the fridge overnight. Pulled it out of the fridge and got the Weber setup for smoking using the snake method. Once it settles around 225 degrees carefully place your fatty on bacon seam side down. I also threw on a whole head of cauliflower drizzled with a little EVOO and kosher salt.
This was delish. Wonderful smoked beef, sweet onion, gooey cheese and buttery mushrooms all wrapped in bacon…YUM! Think of the possibilities (or Google smoked fatty recipes.) The cauliflower was super smokey. Next time I will wrap the cauliflower in foil after about an hour so it continues to cook but not take on as much smoke. Oh well, ya live and ya learn. Hope ya liked it…enjoy!