I've been admiring the Fatties in this thread for awhile so gave it a go today.
I made a filling of onions, brown mushrooms, garlic, fresh spinach and a little fresh thyme. Sauteed in a little butter and canola oil, then cooled.
Next, I followed the directions in the fattie sticky to flatten the meat. This is just 80/20 ground beef, sprinkled with a little salt & pepper.
I put down some cheddar and american cheese, then laid on the mushroom filling.
Prepared the bacon weave and wrapped the fattie.
I had some leftover ABT filling and some baby bell peppers from a party last weekend, so just made a few of those. This is before they were wrapped in bacon.
On the smoker at about 240 right now. Using hickory and cherry wood for the smoke. I'm planning on going for about 165 internal for the fattie. (unless anyone suggests otherwise) Then I will probably open up the damper a bit and crisp up the bacon.
I can't wait to taste this, so excited!!