Chef Rich's Fatty

Name: Chef Rich's Fatty
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb Thick bacon (any bacon will work); 1 1/2 lb Ground beef or turkey; 2 cup whole leaf spinach, cooked; 4 clove garlic, sliced; 2 Shallot, sliced thin; 8 oz cream cheese (or favorite cheese blend); 1 salt & pepper to taste; 1 cup barbecue sauce (I use Organic Sriracha & Roasted Garlic BBQ Sauce)

BakinBates @cook_2730302

Charlotte, North Carolina

My big brother is a chef who loves cooking these on the smoker for hours. I've made several versions but this is the original.

BakinBates @cook_2730302

Charlotte, North Carolina

My big brother is a chef who loves cooking these on the smoker for hours. I've made several versions but this is the original.

Saved

Ingredients

5 servings

1 lbThick bacon (any bacon will work)
1 1/2 lbGround beef or turkey
2 cupwhole leaf spinach, cooked
4 clovegarlic, sliced
2Shallot, sliced thin
8 ozcream cheese (or favorite cheese blend)
1salt & pepper to taste
1 cupbarbecue sauce (I use Organic Sriracha & Roasted Garlic BBQ Sauce)

Saved

Steps

1

Saute shallots and garlic on medium heat until translucent.
2

Add spinach to mixture and cook until wilted. Season with salt and pepper, mix together then remove from heat.
3

While veggie mixture cools lay bacon in a weaved pattern over wax paper.
4

Spread ground meat over the bacon.
5

Add slightly cooled veggie mixture to meat
6

Add cheese. (Side note: If using beef cream cheese works well. If using ground turkey, which I did in this pic, use a shredded cheese blend)
7

Roll, your fatty! Make sure to roll lengthwise, one side at a time. Fold your bacon strips in an interlocking fashion to secure the stuffing mixture.
8

Refrigerate for 4-24 hours. Overnight works best to allow the flavors to marry and structure to hold.
9

Time to smoke your meat for 1 hour per pound. (If you dont have a smoker, use indirect method on a grill with no more than 20 coals.)
10

Now it's time to grill it! Grill fatty over direct, medium heat for about 30-40 minutes or until 165°F and has a nice glaze. Baste with bbq sauce frequently. Make sure to turn it as you cook.
11

Allow to cool for about an hour to allow the cheese to become congealed. Slice and enjoy!