Introduction: Bacon Wrapped Fatty

This is a family favorite.  It has a lot of flavor.  Putzy but fun to make.  You will need 4 hands to roll.  Use indirect heat or a smoker.


Step 1: Tools and Ingredients

Tools
1 ziploc gallon size freezer bag
1 rolling pin
wax paper

Meat Wrap:
1 lb beef or pork (we used beef)
1-1/2 lbs bacon

Filling
This is the fun part.  You can use anything to taste.  Shown here:
Spinach
Feta Cheese
Onions
Sweet Peppers
Hot peppers

Step 2: Prepare Grill

Light coals and when hot, push to the outside.  Fatty will cook in middle of grill.  If using a gas grill, turn off middle burner and cook meat over middle burner.

Step 3: Put Meat in Bag


Place 1 lb beef into ziploc bag and seal.  Leave a small opening for air to escape.

Step 4: Roll Meat

Use rolling pin to roll out meat filling bag.

Step 5: Transfer to Wax Paper

Cut open plastic bag.  Lay wax paper on top of exposed meat.  Flip package so plastic is on top and peel off ziploc bag leaving meat on wax paper.  You might need help here.

Step 6: Add Fillings


Onions

Step 7: Green Peppers


Step 8: Hot Peppers


Step 9: Spinich


Step 10: Cheese


Step 11: Make Bacon Weave


We found if we placed the meat in the fridge for a bit it firms up for rolling.  In the mean time make a basket weave about the same size as the fattie rectangle.

Step 12: Roll


I know this is the important part, butI haven't got any good pictures of this, because I needed my photographer to help roll. 

Take your meat out of the fridge and using the wax paper, begin to roll, taking care not to make it too tight or it will break up the meat.  Don't worry if it cracks a bit.  The bacon wrap holds it all together. 

Place this roll on the bacon and roll again making sure the the bacon ends are on the bottom.

This is a picture of the finished product.  That's my husband who is pointing to his new "Slap Chop" that he wanted so badly and promptly broke.

Step 13: Place on Grill

Cook for about an hour and a half.

Step 14: Enjoy!!!