Here’s another version of the BBQ fatty. I use ground beef, and wrap it in bacon. This is a greek style fatty, with olives and feta cheese. So fresh.
Servings 4
Ingredients
- 1.8 lb ground beef
- 1 tsp ground cumin
- 1 tsp salt
- 1 pkg bacon (8-9 streaks)
- 3 schallots
- 5 oz feta cheese
- 0.8 cups pitted green olives
- 0.2 cups cooking cream
Instructions
- Start by mixing the ground beef in a bowl with the salt, cumin and cooking cream. Mix well with your hands. Lay it out on a flat surface that’s been covered with saran wrap. Flatten it to a rectangle, roughly 5/8″ thick. Chop the shallots, olives and feta cheese finely, and spread over the entire surface.
- Begin to roll it up using the saran wrap.
- Once you have it fully rolled up, wrap it in 8-9 streaks of bacon. Make sure you pick it up gently with both hands, as it is easy to break in two before cooked.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like. Place the fatty on the grate, and stick the thermometer probe in the thickest part. Cook it until the internal temperature is 65° C / 150 °F. Remove it, wrap it in aluminum foil and a towel, and let it rest for 20-30 minutes before serving.
