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1
Saute shallots and garlic on medium heat until translucent.
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2
Add spinach to mixture and cook until wilted.
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3
Season with salt and pepper, mix together then remove from heat.
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4
While veggie mixture cools lay bacon in a weaved pattern over wax paper.
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5
Spread ground meat over the bacon.
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6
Add slightly cooled veggie mixture to meat
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7
Add cheese.
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8
(Side note: If using beef cream cheese works well.
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9
If using ground turkey, which I did in this pic, use a shredded cheese blend)
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10
Roll, your fatty!
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11
Make sure to roll lengthwise, one side at a time.
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12
Fold your bacon strips in an interlocking fashion to secure the stuffing mixture.
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13
Refrigerate for 4-24 hours.
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14
Overnight works best to allow the flavors to marry and structure to hold.
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15
Time to smoke your meat for 1 hour per pound.
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16
(If you dont have a smoker, use indirect method on a grill with no more than 20 coals.)
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17
Now it's time to grill it!
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18
Grill fatty over direct, medium heat for about 30-40 minutes or until 165F and has a nice glaze.
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19
Baste with bbq sauce frequently.
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20
Make sure to turn it as you cook.
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21
Allow to cool for about an hour to allow the cheese to become congealed.
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22
Slice and enjoy!
