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Traeger's Big "Mexican" Fatty

Posted by Mike C. on June 6, 2014

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When I first heard of the "Big Fatty" I fell in love. What could be more perfect than a weave of bacon caressing mild sausage with whatever herbs, spices or ingredients I could  throw at it? Not only did it look cool, it tasted amazing. This is definitely a meal fit for a king. If you're looking to impress your friends at your next BBQ, I suggest you throw our Mexican twist on the "Big Fatty" and watch everyone's face light up!

 

Big "Mexican" Fatty

 

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Apple

INGREDIENTS

1 small chub of your favorite mild sausage

1 pack of bacon

2 pablano chiles

1 c quesadilla queso

 

PREPARATION:

Start out by prepping your Traeger like always, lid open, on "Smoke" for 4-5 minutes so the grill can heat up. While that's going we can go ahead and get things prepared in the kitchen. First off I took my peppers and washed them off. You don't need to do anything special to them, we're just going to place them on the grill to blister up first. You can take this time now to go ahead and lay out two sheets of plastic long enough for you to make a bacon weave and one to spread out your pork sausage on. The plastic will make it easier to roll and transfer, plus it's less mess! Go ahead and make your pork sausage into a square shape and start to layer your bacon on the plastic while weaving each piece in carefully. This is kind of a tedious process but once you get in the swing of it, it really isn't that bad! One on top, one under, one on top, you get the picture... Once that's done, go ahead and kick your Traeger up to "High".


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Great. Now that we have that taken care of we're ready to add the cheese. Add around 1 c of quesadilla queso (more or less if you'd like).

 

 

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After you get your pork covered with cheese we can get to work on blistering the peppers. All you have to do is set the peppers on the hot grill, that's it. Check on them every 5 minutes and give them a turn. Once all the sides are good and blistered up, take the off your grill and transfer them to a plastic sack. This will cause steam and make the blistered skin much easier to remove! Once you rest your peppers around 5 minutes you can handle them with ease. Take the peppers, peel the skin off and seed the peppers as well. You can cut them open right down the middle and lay them out flat.

 

 


 

Ok, meat is ready, cheese is on, peppers are on top, now lets roll! All you have to do is take the plastic that's closest to you and use that to help you roll. As you're rolling the sausage on to the rest of your ingredients start sliding your plastic out and keep rolling. Once you have a nice meat log built, wrap your plastic around it once again. Grab at both ends of the meat roll and start to twist making sure the plastic casing gets tight around the log, helping to shape it.

 

 

 

Ok, we're shaped, sausage is ready, bacon weave is ready, now it's time to assemble! Carry your plastic wrapped meat log and as you start to take the plastic off you can set the log down in the middle of your bacon weave.

 

 

 

Already looking beautiful isn't it! Now that you're looking good, all that's left to do is roll! Totally encase your sausage roll in the bacon. It's a glorious sight, isn't it?!

 

 

 

Let's get this big fatty on the grill!

 

 

 

Let this cook on high heat for 10 minutes, then go ahead and flip it and let it sit for another 15. When you come back to it, prepare for a beautiful GBD, golden brown and delicious. I'd give it around 5 minutes before slicing into it, let it have a little time to cool that way the cheese doesn't go everywhere, but seeing the melty goodness run is pretty exciting.

 

 

 

 

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