Chef Rich's Fatty

1. 1

   Saute shallots and garlic on medium heat until translucent.

2. 2

   Add spinach to mixture and cook until wilted.

3. 3

   Season with salt and pepper, mix together then remove from heat.

4. 4

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

5. 5

   Spread ground meat over the bacon.

6. 6

   Add slightly cooled veggie mixture to meat

7. 7

   Add cheese.

8. 8

   (Side note: If using beef cream cheese works well.

9. 9

   If using ground turkey, which I did in this pic, use a shredded cheese blend)

10. 10

    Roll, your fatty!

11. 11

    Make sure to roll lengthwise, one side at a time.

12. 12

    Fold your bacon strips in an interlocking fashion to secure the stuffing mixture.

13. 13

    Refrigerate for 4-24 hours.

14. 14

    Overnight works best to allow the flavors to marry and structure to hold.

15. 15

    Time to smoke your meat for 1 hour per pound.

16. 16

    (If you dont have a smoker, use indirect method on a grill with no more than 20 coals.)

17. 17

    Now it's time to grill it!

18. 18

    Grill fatty over direct, medium heat for about 30-40 minutes or until 165F and has a nice glaze.

19. 19

    Baste with bbq sauce frequently.

20. 20

    Make sure to turn it as you cook.

21. 21

    Allow to cool for about an hour to allow the cheese to become congealed.

22. 22

    Slice and enjoy!

* Per serving · 4 servings · Values may vary.