Source: Jayna Todisco, champion pitmaster, A Mazie Q
This is a very versatile dish, you can use any meat you’d like – ground beef, bacon, ham, salami etc. I’ve even stuffed a whole kielbasa in the middle at times. After St. Patrick’s day, I use any corned beef I have left over, then I cut in strips and braise in beer until it splits with a fork. The possibilities are endless.
- If applicable, cook your desired meat to your liking and set aside to cool. Saute the diced onion in the olive oil until translucent and set aside to cool.
- Combine the ground sausage, shredded cheese and honey or agave in a bowl.
- In another bowl, combine remaining ingredients for the stuffing – shredded potatoes, cheese spread, cream cheese, garlic, both cheeses, egg and salt and pepper to taste. Once the meat and onion has cooled enough so it won’t melt the cheese, add to stuffing. Mix to combine all ingredients.
- Place the sausage mixture on a flat surface lined with a large piece of parchment paper or plastic wrap. Make sure the parchment paper or plastic wrap is bigger than your fatty so that you can use it to maneuver the meat.
- Flatten the sausage mixture into a large rectangle or square, approx. 12-14 inches long by 10 inches wide. The actual size can vary depending on how much sausage you want per bite. Make sure to leave it thick enough so that the sausage will hold in the stuffing.
- Add the stuffing on top of the flattened sausage, forming a log from one end to the other, the long way. It is best to center the stuffing in the middle or close to you for ease of rolling. Add the BBQ Rub.
- Pick up the parchment paper or plastic wrap and use it as a guide to roll. Roll until no stuffing is visible and there is a tight seam. You will want to pack in any loose sections.
- Lay down another sheet of parchment paper or plastic wrap. Make sure it is big enough to fit a whole strip of bacon on it. Lay down strips of bacon on the parchment paper so that they overlap. Repeat until you form a row of bacon from beginning to the end of the fatty. Line up your fatty at the end of the bacon row and using the same rolling technique, roll the fatty until it is wrapped completely in bacon.
- Let the fatty set in the fridge for at least an hour. Meanwhile, set your smoker or offset your grill to 250 or 275 degrees. Take your fatty out of the fridge and dust with your favorite BBQ Rub. Place the fatty on the smoker or grill.
- Combine the BBQ Sauce and honey or agave and set aside.
- Cook the fatty until the temperature in the middle of the stuffing reaches 160 degrees, about an hour. If desired, grill the fatty for crisper bacon. Glaze with BBQ sauce and cover the grill or smoker until sauce is set.
- Remove from heat to a cutting board or platter. Let rest for at least 20 minutes. Slice, serve and enjoy!