OK, there's no bourbon in the recipe, but I was drinking bourbon while preparing it. Close enough?
It was nice enough weather last Friday that I had my first crack at a fatty. Making a fatty is alot easier if you have someone to help, so I have to give a big shout-out to my mom for helping.
First, I sauteed some onions, mushrooms, and red bell peppers.
Then we got a big mixing bowl and put in a pound each of ground turkey, ground pork, and ground beef.
Then we added a packet of french onion soup mix.
Then an egg...
Then a handful of rolled oats...
And mixed it all together. At this point, you could cook the stuff and end up with a tasty meatloaf, but we're going further.
Here are the sauteed veggies. The mushrooms really cooked down alot - something to keep in mind in the future.
Then we put a pound of the mix in a one gallon Ziploc bag and rolled it out, cut the sides of the bag, and flipped the meat patty onto a piece of wax paper.
Then add cheese, veggies, and more cheese.
We had a little filling left over.
Then we rolled it up like so:
And then it looks like a burrito with a meat patty wrap instead of a tortilla
Then we transferred it to a piece of Saran Wrap.
And rolled it up tightly.
Then I prepared the grill for indirect heat.
I lit 13 briquets of good old Kingsford and let them get completely gray.
Then I distributed them evenly over the unlit coals.
BACON WEAVE! (5 by 6)
Then we repeated the rolling process to apply the bacon weave, and put it on the grill.
After roughly two hours at 275-300°F, and then a brief and very flamey searing, this is what it looks like.
Then we cut into it.
Ready to eat! (Notice smoke ring.)
It was pretty tasty, but I think next time I'll use twice the mushrooms, and they'll be portobello mushrooms instead of button mushrooms.