I started by grinding 2lbs of beef chuck, then grinding 2lbs of pork butt. I mixed by hand, then ran the combined mix through the grinder again. I separated the mix into two bags, and using a rolling pin, rolled them out into squares. I’m making 2 fatties.
Then I cut up a large russet potato into matchstick style fries. Coated with olive oil and Murrays Greek Seasoning. Into a 450degree oven for 30-minutes. I pre-cooked this ingredient so it wouldn’t turn to mush in the fatty. This made plenty of fries for both fatties, with some left over to snack on.
The bacon weave. I used thick-cut hickory smoked bacon, off the store shelf. 16 pieces per weave.
I cut the plastic bag leaving only the bag underneath the meat. This made it easy to pick up, then flip over onto the bacon weave.
I added the fries, 1c Tillamook medium cheddar, 3/4c of diced white onions, and 1/2c of secret burger sauce. The second fatty is exactly like this, sans onions for those in my family who do not like onions. What a bunch of savages. Anyway, this is the “burger theme” I was going for. I figured it was a good idea for eating plain, or making into a sandwich. I’ve never made a fatty, so I filled this so the burger sauce wouldn’t make the fries all goopy. That’s why I layered the fillings this way.
I started rolling from the end with the fries. I pushed in the ground meat ends, then folded in the bacon ends.
I switched to a Chargriller Duo 2 years ago (got rid of full-size Chargriller with side smoke box, my Weber kettle, and Weber propane grill). This would be the first time smoking on the smaller Duo. I removed the grate above the air intake. I fashioned a piece of perforated stainless steel to make a sort of tapered firebox, which rested on the remaining grates. I placed a drip pan with a mix of 12oz Rainier beer, and 12oz Fremont Brewing Pale Ale.
I knew temperature would be an issue, so I did a small batch of Kingsford briquettes, poured into my rigged firebox, and started watching the temp. I removed briquettes until I maintained a steady 275. I used s charcoal chimney on the Duo’s side burner.
Temperature control was not easy at all. Not only was I fighting the weird setup I made, but the outside temperature started dropping rapidly after the first hour of these being put on. I used soaked cherry wood chips for smoke because I wanted a mellow smoke flavor. I’ve never smoked ground meat (that wasn’t in a casing), so I was trying to be cautious.
After 1-hour, the outside temp went from 52 to 42. The fire needed constant monitoring to keep temp stable.
It ended up taking 3hrs15min in my “smoker”. Internal temp was monitored with a handheld digital probe. Internal temp stalled at 130 about 2 1/2hours into it. I fed the fire to get up to 350 in the chamber to finish it off. I was worried about drying it out, but had to finish it. I moved both fatties to the propane side for 5 minutes to crisp the bacon up.
Pulled fatties off grill when internal temp hit 160. I tented with foil, brought inside, and let rest for 10 minutes. Internal temp hit 167, so we were good to go. Everything held together great. I was pleased with the separation of ingredients, but you could taste them all together. Fries still had shape and flavor, same with onions. Great smoke ring, great flavors.