Chorizo-Stuffed Fatty
- BBQ Type: Smoker
- Fuel: Charcoal
- Cooking Time: 2 h 45 min to 3 h
- 4 to 8 portions
Ingredients
Fatty
- 14 Slices of bacon
- 1 lb - Sausage meat
- 6 oz - Sharp Cheddar
- 5 to 6 slices of Salchichón
- Chorizo
- 6 oz - Pepper Jack Cheese
- 2 Jalapeño peppers, sliced
- 2 tbsp - Cajun seasonings
- Wood chunks for smoking, preferably a blend of Oak and Cherry
BBQ Sauce
- 1 ½ cup - Ketchup
- ⅓ cup - Brown sugar
- ½ cup - Apple cider vinegar
- ⅓ cup - Honey
- ¼ cup - Worcestershire sauce
- ½ tsp - Salt
- ¼ tsp - Black pepper
- ½ tsp - Garlic powder
- ½ tsp - Onion powder
- ¼ tsp - Ground celery seed
- ½ tbsp - Lemon juice
Preparation
- Preheat your smoker between 225°F and 250°F;
- Make a bacon weave using all 14 bacon slices (see video);
- Layer the sausage meat over the bacon weave like a blanket then add the cheddar cheese, salchichón, chorizo, pepper jack cheese and jalapeños;
- Carefully roll the fatty into a log then season the exterior with cajun seasoning;
- Place the Fatty in your smoker and toss 4 to 5 wood chunks onto hot coals for smoking; Cook for 2 hours;
- Combine all the BBQ Sauce ingredients in a saucepan and simmer for 15 minutes;
- Brush the Fatty with BBQ Sauce and cook for one more hour or until the internal temperature of the meat reads 160°F on an instant read thermometer;
- Remove from smoker and let rest for 10 minutes before slicing; Serve and enjoy!