Did my first fatty yesterday wrapped in bacon. Did ground chuck and Italian sausage, pepperoni, onion, garlic, green, red, and yellow peppers, Worcestershire sauce, mozzarella cheese, and red sauce.
I grilled the peppers, sautéed the onion, added oregano and parsley, Himalayan pink salt, and Four Peppercorn Blend.
Mixed the meat together with Worcestershire sauce, sautéed onion, garlic, oregano and parsley, Himalayan pink salt, and Four Peppercorn Blend. Then put it into a one gallon ziplock bag and put into the frig.
Grilled the green, red, and yellow peppers and de seeded them diced and set to the side.
Made the bacon weave. Then put the the meat on top of the bacon weave. Put the red sauce down about 1” away from the edges. Placed pepperoni on top of the red sauce. Then the mix of peppers, and cheese.
I then wrapped the fatty up and wrapped in clear plastic wrap and put into the freezer fo 30 minuets.
Set the grill to offset and got the temp to 250. Added mesquite wood 2 chunks. Placed fatty on grill (after unwrapping) lol. And cooked for 3.75 hours.
This my firs but not the last!
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Topic: Pizza Fatty (Read 1859 times)
