Source: Hearth, Patio & Barbecue Association

HPBA Wintercue Loaded Meat N’ Potatoes Fatty (By Jayna Todisco)
This is a very versatile dish, you can use any meat you’d like – ground beef, bacon, ham, salami etc.
Serves: varies
Prep Time: 30 minutes
Cook Time: 60 minutes


2 ¾ lbs Ground sausage
1 cup shredded cheese (we like Mozzarella, cheddar or White cheddar)
2 tbs. honey or Agave
1 lb. of bacon
1 small onion diced (optional)
1 tbs. olive oil
1 ¼ cup Shredded frozen potatoes
¼ cup cheese spread – think pimento or smoked gouda
¼ cup cream cheese
1 clove of garlic, crushed or chopped finely
½ cup Cheddar cheese
½ cup White Cheddar or Colby Jack cheese
1 egg
salt & pepper
½ cup of your favorite BBQ sauce
1 tbs. honey or Agave

1. If applicable, cook your desired meat to your liking and set aside to cool. Also, Saute the diced onion in the olive oil until translucent and set aside to cool.

2. Get 2 bowls and in the first bowl, combine the ground sausage, shredded cheese and honey or agave. In the second bowl, combine remaining ingredients for the stuffing – shredded potatoes, cheese spread, cream cheese, garlic, both cheeses, egg and salt and pepper to taste. If meat and onion has cooled enough so that it won’t melt the cheese, you can now add to stuffing. Mix to combine all ingredients.

3. Take the sausage mixture and add to a flat surface lined with a large piece of parchment paper or plastic wrap. You want it big enough that it will be bigger than your fatty so that you can help maneuver it. If you know the Ziploc method, feel free to do!

4. Flatten the sausage mixture to a large rectangle or square, approx. 12-14 inches long by 10 inches. This can vary as it really depends on how much sausage you want per bite. If you want a good amount of sausage only roll out longer enough so that it the sausage is about ½ inch in height. You can’t go wrong other than rolling it so thin that it doesn’t hold the stuffing.

5. Add the stuffing on top of the flattened sausage forming a log that goes from each end the long way (if you didn’t do a square) horizontally. Try to center the stuffing in the middle or close to you for ease of rolling. At this point, I add my favorite BBQ Rub and if I have extra cheese left over, I sprinkle some over the log.

6. Now to roll! Imagine rolling a burrito or a wrapped sandwich, it’s that easy! Pick up the parchment paper, plastic wrap or Ziploc and use it as a guide to roll. This will also help hold it together. Roll until no stuffing is visible and there is a tight seam. You will want to pack in any loose sections. Leave fatty on plastic wrap or whatever you used.

7. If you have extra wrap, Ziploc or parchment already laid down, great!! If not, lay some more down – you’ll want enough so that it fits a whole strip of bacon. Lay and overlap bacon on your wrap on the flat surface so that you form a row of bacon from beginning to the end of the fatty. Line up your fatty at the end of the bacon row and using the same technique to roll the fatty the first time, repeat until fatty is wrapped in bacon.

8. Let set in the fridge for at least an hour to set up. This is not imperative, but makes for a nicer fatty! Meanwhile, set your smoker or offset your grill to 250 or 275. Take your fatty out of the fridge, dust with your favorite BBQ Rub and add to smoker or grill.

9. Combine the BBQ Sauce and honey or agave and set aside.

10. After about an hour has passed, start to temp your fatty. You are looking to get it at least 160 degrees in the middle or in the stuffing. At around 160, you can choose to grill if you want to cook the bacon some more (more so if you have thick cut bacon) or you can now glaze with your BBQ sauce and cover the grill or smoker until sauce is set. Remove from heat to a cutting board or platter. Let rest for at least 20 min (this is important! If it’s too hot, the cheese in the stuff may ooze out too much). Slice and serve!