Let me introduce you to the Smoked Bacon Wrapped BBQ Fatty. Yep. You read that right. And it’s the best thing you will grill this weekend!
This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring bbq junkies and meat addicts across the globe. Kita Roberts is a meat maven who's not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.VISIT GIRLCARNIVORE.COM
1 lbs bacon, thick cut
1 lbs pork sausage
1 cup homemade creamy mac and cheese
To Make the Bacon Weave
On a clean work surface, divide your bacon into 2 equal piles.
Arrange half of the strips on your work surface, length to length, forming a square.
Fold back every other strip of bacon
Starting with the reserved half of bacon, lay a strip perpendicular across the square of bacon.
Fold up the previously turned down strips to weave the first piece in place.
Fold down the strips that you didn't turn down in the last step (every other one). You should start to see the weave forming.
Arrange the next slice of bacon across the square, folding the turned down strips atop to form the weave.
Repeat these steps until all the bacon is used up, adjusting the length as needed.
For the BBQ Pork Filling:
In a large bowl, combine the ground bacon sausage with the Apple Habanero Bar-B-Que sauce and Head Country Original Seasoning. Mix to combine.
Press the bbq bacon sausage filling evenly over the bacon weave.
Spoon the mac and cheese into the center of the pork, leaving a 1" edge from the top and bottom.
Starting with one edge, roll the entire BBQ fatty up, making sure the bacon weave comes with it.
Pinch the edges together along the crease and both ends.
Fold the bacon in on itself to secure.
Sprinkle the remaining Head Country Original seasoning over the top.
Start the smoker:
Preheat the smoker to 225 F.
Lay the bbq pork fatty, seam side down on the cooler side of your smoker.
Cover and smoke until the internal temp of the pork reaches 165F and the bacon is crispy.
Remove from the smoker and allow to cool 5 minutes before slicing and serving with additional bbq sauce for dipping.