Smoked Hamburger Fatty Recipe

Mix garlic powder, salt, pepper, onion powder and 2 tbsp of brown sauce into the ground beef. Hit each side of the burger with a dash of salt and pepper.

A BBQ Fatty on a Traeger Wood Pellet Grill is a perfect

Add a splash of worcestershire sauce.

Smoked hamburger fatty recipe. At masterbuilt we believe that given the right tools, anything can be mastered. Smoked meatloaf log, smoked meatloaf: Sausage fatty, the “flatty”, personal sized.

Place the beef “roll” the centre of the bacon weave. The fatty burger aims to please with smoky bacon, juicy ground beef, bbq sauce, red onions, pickled jalapenos, and sharp cheddar cheese. Seal the ends and make sure there are no holes or gaps.

Recipe for the spice rub is found here. Remove the patties and don’t forget to toast the buns. It’s all the flavors you love in a classic smoked bbq fatty but dressed up on a bun for your eating pleasure.

What temperature to smoke a fatty. Remove burgers from smoker and turn temp up to high (400+) Place the meat mixture on top of the bacon weave, and flatten out until the majority of the weave is covered.

Place the fatty into your smoker and cook for 2 hours at 110°c. This bacon weave is the same one used in many of. Spread the bbq spice rub across all the beef.

All drug jokes aside, in the bbq world there is the famous fatty. it is also known as a bacon explosion. this beast of a meal is comprised of a roll of breakfast sausage that is smoked on a smoker. I’m all about helping you make memories with your loved ones through amazing backyard bbq of your life, so check out more of my smoking and grilling recipe videos on youtube , instagram , or our facebook page. We’ve tried all sorts of combinations including a cheese, onion, and jalapeno mixture, a mushroom, onion, butter, and fresh herb mixture, or even a simple box of cooked shells & cheese.

Cook time depends on thickness of fatty. Tuck in the sides to make sure there is no opening for the cheese to melt out of. I recommend that you keep the smoke flowing for at least 2 hours.

Cover and smoke until the internal temperature reaches 165ºf and the bacon is crispy, then remove from the smoked fatty from the smoker, cool, slice, and serve with bbq sauce for dipping. Smoke the fatty in a smoker set to 250f for about 2 1/2 hours. Roll up the ground beef into a log.

See more ideas about recipes, smoked food recipes, smoking recipes. Spread the whipped cream cheese over the meat. Place a sheet of parchment paper over a large cutting board.

I smoke the bbq fatty at 225ºf which cooks the fatty throughout and crisps the bacon just right.this usually takes about an hour to achieve. A burger made with both beef (moo) and pork (oink) to form a patty that has better flavor and texture than a typical all beef patty. Add the jalapeno, green pepper, and onion on top of the meat and evenly spread.

Place the fatties on the grate. Use a digital probe meat thermometer and remove them from the smoker when they reach 165°f. Lay the beef on the bacon weave and wrap the weave around the beef log.

Spread the pork sausage out on the parchment paper, making a large rectangle about a 1/2 inch thick. In a large mixing bowl combine the ground beef, sausage, and beef rub. A fatty consists of a bacon weave wrapped around a mixture of ground sausage and ground beef rolled thin, then stuffed with, well… whatever you want.

Pull both sides of the bacon blanket to the centre and seal the beef roll inside. The whole thing is smoked to give it an extra punch of bbq flavor. Jump to recipe how to smoke a bbq fatty aka bacon explosion.

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