The Grilled Fatty – Caleb’s Cooking – skirtinthekitchen.com
This has got to be a ginormous way of eating a great stuffed burger in the shape of a grilled log with cheese oozing out of it… or similarly put together like a marvelous meatloaf. It’s hot weather in a southern state, so why not cook outside and have great food that doesn’t consist of hotdogs… but a good hotdog on the grill is always accepted–bring the mustard and ketchup!
Have the meat at room temperature before adding ingredients and seasonings, then form into a loaf. This calls for 1 pound pork sausage and 2 pounds ground beef… Caleb’s cooking–here’s how it’s done…
He’s got (1/2, each) chopped red, yellow, and orange bell peppers for the versatility and good peppery flavor for a beast of a meal…
Half of a large chopped yellow onion is added or 1 medium whole will do the same amount. He’s also got liquid smoke, Dijon mustard, Worcestershire sauce, black pepper, garlic powder, steak seasoning, coarse salt… and I think he might have drizzled in some cooking oil. It’s cooking, no buttering up about it.
Meat brought to room temperature is pliable, easy to mix ingredients into the texture of the beef and pork, working it with hands and fingers to incorporate well.
Next, he placed the meat in a large ziplock bag and flattened it with a rolling pin so it would be more accessible over weaved bacon to fashion into a roll. Like a jelly roll way of doing it?–yes. That would be a good way of describing it. Prep work is just as important as the cooking, itself. It’s a matter of timing–all of it, every little step.
Time to weave the bacon. Get the framework together, then fill in the slots and add more hog strips into a basket-form for a layer.
It’s now one piece, 2 pounds smoked bacon.
Try this method: Cut the ziplock bag from the now-shaped slab of meat, having the meat placed on waxed paper–not parchment paper–for an easier slide of movement of food when building the steps. Cube into bite-size chunks Colby-jack cheese. Distribute evenly over the meat and gently press the cheese into the meat to hold it firmly so that it doesn’t shift and fall out when the meat is rolled with the cheese inside it.
Roll the meat with the cheese tucked inside, as mentioned, slowly and carefully. This is art.
It might take an extra set of hands, but let the wax paper be a guide and a help. Without disturbing the bacon weave, position the meat roll onto the layer of whole pig strip. Oink-oink–my nose is snorting like a fat sow, like it’s backyard pig-time eating at its best!… Have fun with it and “roll” with it.
Close and fasten the ends with toothpicks, those slivers of wood that can be used as kitchen utensils when need-be!
What a beauty, the beautiful part of a beast!
Put it on the grill and wait a long time for this sucker to cook. I can say that, right?! Who’s gonna tell… I’m cryin’ like a baby.
Cook with indirect heat for approximately 3 hours between 200 and 300º. 
Flip and roll it one time during the indirect heat cooking. After that, move to direct heat (over the fire) and continue cooking until the bacon is fully cooked–approximately 30 minutes per side, having to flip additional times.
Let it rest 10-15 minutes to hold in the juices before cutting into servings.
It’s a damn good piece of pig and cow! Lol… who’s gonna say?! Now I’m screaming like a freakin’ brat, lol, again… call the fire marshall.
Awesome outcome, beautiful work, great flavors coming through with significant aroma of food that is worth every bite and bitch fight. Hahaha… take it easy and use those unflattering words once in a while, lol.
Let’s pray, much in need of giving thanks and asking God for forgiveness of the day. God’s mercies are great. These are great times.
Here is is, its grand show–and, man, is it a thick tongue of yellow goo. The bacon puts the wrap on it, it’s fantastic!
firehouse cooking done right
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For additional information: Rocking Tailgate-Big Fatty, at Rams in Perspective
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