If you're a fan of BBQ and love experimenting with different flavors and types of meat, then you've probably heard of the BBQ smoked fatty. This mouthwatering creation has taken the BBQ world by storm in recent years, with people coming up with new and exciting variations all the time. In this article, we'll explore the basics of a BBQ fatty, the importance of temperature when smoking one, and even provide you with a delicious recipe to try at home.
What is a Fatty in BBQ Terms?
The term fatty in BBQ refers to a delicious creation that typically consists of a sausage or ground beef loaf that is stuffed with cheese, wrapped in bacon, and smoked to perfection. While the flavors and combinations may vary, the basic structure of a fatty remains the same. It serves as a canvas for your wildest culinary fantasies, allowing you to experiment with different seasonings and fillings to create a unique and flavorful dish.
What Temperature Do You Smoke a Fatty at?
When it comes to smoking a fatty, temperature plays a crucial role in ensuring that it is not only tasty but also safe to eat. The fatty presents an interesting thermal space, with different layers of meat and cheese requiring specific temperatures to render them safe for consumption.
The cheese, although already safe and tasty in its starting form, must be cooked to a safe temperature of 165°F (74°C) due to its contact with raw sausage. This ensures that any bacteria present in the raw meat is killed, making the cheese safe to eat. To monitor the internal temperature of the fatty, we recommend using a high-quality leave-in probe like the Smoke™.
Another important element to consider is the bacon weave. The bacon should be neither too thick nor too thin, as it needs to hold the fatty together while also becoming well-rendered and basting itself in its own fat as it cooks. To avoid over-crisping the bacon, it is best to cook the fatty at a medium temperature of 275°F (135°C) on your smoker. The Smoke™ is an excellent tool for this, allowing you to monitor both the air temperature of your smoker and the internal temperature of the fatty without having to open the lid.
How to Make a Bacon Weave
Creating a bacon weave is a fun and impressive technique that adds an extra layer of flavor and texture to your fatty. To make a bacon weave:
- Lay out 5 strips of bacon on a sheet of plastic wrap, with the 2nd and 4th strips folded to the right.
- Lay a strip of bacon vertically over the ends of strips 1, 3, and 5, and fold strips 2 and 4 back on top.
- Fold strips 1, 3, and 5 over to the left, placing a slice of bacon vertically against the fold. Flop the strips back over it.
- Continue this pattern until you have created a woven mat of bacon.
With your bacon weave ready, you can now proceed to make your delicious fatty.
Green Chile Pork Fatty Recipe
Here's a recipe for a tasty Green Chile Pork Fatty, taken from Hey Grill Hey:
Ingredients:
- 10 slices bacon
- 1 lb pork sausage
- 1 5 oz can green chilies
- 2 tsp taco seasoning
- 1/4 cup green enchilada sauce for basting
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 5 oz can green chilies
- 1 cup marbled cheddar cheese, shredded
- 1 tsp taco seasoning
Instructions:
- Preheat your smoker to 275°F (135°C) with your choice of wood.
- Create a bacon weave as described above.
- In a bowl, mix the sausage, one can of green chilies, and 1 tsp of taco seasoning until combined.
- Press the sausage mixture onto the bacon mat, leaving a border of about one inch.
- In a separate bowl, combine the cream cheese, sour cream, shredded cheese, the second can of green chilies, and 1 tsp of taco seasoning. Mix well.
- Spread the cheese mixture over the sausage mixture.
- Roll the fatty up, ensuring that the bacon border overlaps on the underside to prevent cheese leakage. Use toothpicks if necessary.
- Sprinkle the fatty with the remaining taco seasoning.
- Smoke the fatty at a temperature of 275°F (135°C) until it reaches an internal temperature of 165°F (74°C).
- Baste the fatty with the enchilada sauce and continue cooking until the internal temperature reaches 165°F (74°C).
- Allow the fatty to rest for at least 5 minutes before serving.
Now you have a delicious Green Chile Pork Fatty ready to be enjoyed. Serve it with a side salad or sprinkle some crumbled cheese on top for an extra burst of flavor. Remember, with the help of high-precision thermometers like the Smoke™ and Thermapen®, you can achieve perfect results every time you cook a fatty, regardless of the weather or the type of smoker you're using. So go ahead and give it a try!
Q: Can I use ground beef instead of sausage for a fatty?
A: Yes, you can definitely use ground beef as a substitute for sausage in a fatty. It will provide a different flavor profile but will still result in a delicious and satisfying dish.
Q: Can I freeze a fatty?
A: Yes, you can freeze a fatty for later consumption. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator before reheating and consuming.
Q: Can I cook a fatty in the oven instead of a smoker?
A: Yes, you can cook a fatty in the oven if you don't have a smoker. Preheat your oven to the desired temperature and follow the same cooking instructions as you would for a smoker.
The BBQ smoked fatty is a delicious and satisfying dish that has gained popularity in the BBQ world. With its unique combination of sausage, cheese, and bacon, it offers a canvas for endless culinary creativity. Remember to monitor the internal temperature of the fatty using a leave-in probe thermometer like the Smoke™ to ensure it is cooked to a safe temperature. Try out different variations and flavors, and enjoy the mouthwatering results of your BBQ smoked fatty!
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