As the genre of Fatties evolves, I put a little twist on the standard and used lamb and feta, presenting, the FRATTY
|Prep Time||15 minutes|
|Grill Used||Kamado Joe|
|Cook Time||2 hours, 30 minutes|
2lb Ground lamb
1 Container feta cheese
Seasonings or rub
The Fatty started with the infamous and artery hardening Bacon Explosion and has morphed into a new category of BBQ madness. The basics of them are a 1lb bacon weave for the wrap, ground something that is easily spread flat in a gallon Ziploc bag then the bag is cut away and the ground meat is placed on the bacon, seasoned and filled with whatever goodies you can fit in there. It is then rolled up and wrapped tight. Easy to refrigerate overnight or a half hour of time will firm it up just fine.
Smoke until internal is 140°F and you are good to go.
I just did one for a BBQ competition, as a snacker, and it was insane. I call it The Athenian, because it is a Greek fatty.
Here are the basic components:
1 pack of bacon
2lbs of ground lamb
one container of feta cheese
And a homemade tzatziki sauce, I chose to put the garlic sting into this one and tripled the garlic quantity. Don't use bottled garlic, it just won't have the bite the fresh stuff does.