A few years ago, we made a fattie, and couldn't have been more happy with how it turned out. But this year, we improved it. More pig, and a whole lot more attitude. This time around, we used the opinions of others to tweak the recipe and make it more flavorful. WE PROMISE YOU, THIS IS NOT SOMETHING YOU WANT TO PASS UP TRYING!!!
- 1 1/2 lbs. unseasoned ground pork.......NOT SAUSAGE!
- 2 lbs. bacon (we used original Hormel Black Label)
- Sliced peperoni
- 1 yellow bell pepper
- 1 red onion
- about 9 oz. shredded cheese (we used Kraft four cheese blend)
- 2-3 cloves of fresh garlic (depending on taste, we used 3)
- Your favorite pork rub
- Plastic wrap
- Baking sheet (as you can see, ours is well used)
- Grilling Tongs
- Grilling Spatula
- Cutting board
- Chef Knife
- Wood (we used oak chunks with mesquite chips)
- Charcoal starter fluid
Simple right? AND CHEAP! total cost was about 15 dollars! Not only that, but it was enough to feed 6-8 people. Perfect for a family BBQ!
Step 1: Preparation
Before you start building your fattie, there is some prep to be done.
- Mince the garlic
- chop the yellow pepper and onion
- cut up and pan fry about 1/2 lb. of bacon
We only ended up using half of the pepper and onion, but saved the rest for omelets in the morning!
Step 2: Makin Bacon
Lay down a sheet of plastic wrap and make a basket weave out of the rest of the bacon on the plastic. This makes it easier to move and roll. Unfortunately we do not have a new picture of this to show you, but if you want to see how it looks finished, here's a picture from the original instructable we did.
Step 3: Building the Porkinator
- Flatten out the ground pork on top of the bacon weave. Make sure to stay within 1/2 an inch of the edge of the weave to allow for easy rolling later.
- Evenly coat the pork with your favorite rub
- Layer on some sliced Pepperoni
- Spread on the chopped fried bacon
- An even layer of onion
- An even layer of bell pepper
- Sprinkle on some garlic
- Load it with cheese
Step 4: Smokin' the Porkinator
Start up your smoker, and the coals become white, place three good sized chunks of wood on top. (we used oak, and a handful of mesquite chips) Put ice water in the water pan to regulate the temp if you are using a vertical smoker. When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke the Porkinator.
Place the Porkinator on the cooking rack, and pat some more of your favorite rub on the outside as well. Place the lid on the smoker, and smoke for 1 1/2 hours per pound, adding wood and charcoal as needed. Ideal smoker temperature is between 225 and 250.
When finished, the internal temperature of the Porkinator should be around 170 for safety reasons.
When pulled off the smoker, the Porkinator needs to sit for about 10 to 15 minutes to set.
Slice and devour! This goes great with our Potato bombs and jalapeno bombs which you can see on our other instructables!
Second Prize in the