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Making a Fatty on Your Pellet Grill

Try making a savory fatty on your pellet grill!

Finished Fatty

Check out these tasty fatty recipes from one of our Grill Masters! You may use any toppings you wish and be as creative as you like; the possibilities are endless. Here are a few of our ideas:

When you’re ready to start, start the pellet grill on smoke with the lid open until the fire is established (usually takes 4-5 minutes) and then close the lid.

Bacon Weaving Collage

Creating the Bacon Weave

To begin, while grill is preheating, construct a bacon lattice weave. Line up 6-8 strips of bacon vertically (I did 7), so they are touching. Starting from the right side, fold every other strip of bacon back onto itself. Lay down a strip of bacon horizontal over the flat strips. Unfold the folded bacon back over the new horizontal slice. Starting from the top, fold back every other slice that wasn’t previously folded down. Lay down another slice horizontally over the flat strips. Repeat this process until you have a tight square of woven bacon, as shown above.

Pizza Fatty

Pizza Fatty

1 lb thick sliced bacon

2 lbs ground Italian sausage

4 oz Mozzarella cheese

Any pizza topping of your choice (example pepperoni, black olives, onion, peppers, mushrooms etc)

After making your bacon weave, spread the ground Italian sausage out, making a large rectangle about ½ inch thick. Evenly sprinkle the ingredients on top of the meat rectangle. Roll up, similar to a cinnamon roll. Place the fatty in the center of the bacon weave. Tightly wrap in bacon weave. Place on grill on smoke for 1 hour. Turn heat up to 250 and cook 2 additional hours or until internal temp reaches 165°F.

Let the fatty rest for 5 minutes before slicing. Slice and enjoy!

Breakfast Fatty

Breakfast Fatty

1 lb thick sliced bacon

2 lbs ground maple sausage

4 oz shredded cheddar cheese

5 eggs, scrambled

¼ c diced red bell pepper

¼ c diced green bell pepper

¼ c sliced mushrooms

After making your bacon weave, spread the ground sausage out, making a large rectangle about ½ inch thick. Evenly sprinkle the ingredients on top of the meat rectangle. Roll up, similar to a cinnamon roll. Place the fatty in the center of the bacon weave. Tightly wrap in bacon weave. Place on grill on smoke for 1 hour. Turn heat up to 250 and cook 2 additional hours or until internal temp reaches 165°F.

Let the fatty rest 5 minutes before slicing. Slice and enjoy!

Chicken Cordon Bleu Fatty

Chicken Cordon Bleu Fatty

1 lb thick sliced bacon

1 lb ground chicken

½ lb thin sliced deli ham

2 c shredded Italian cheese mix

Dash of Salt, Pepper and Oregano

After making your bacon weave, spread the ground chicken out, making a large rectangle about ½ inch thick. Evenly sprinkle the ingredients on top of the meat rectangle. Roll up, similar to a cinnamon roll. Place the fatty in the center of the bacon weave. Tightly wrap in bacon weave. Place on grill on smoke for 1 hour. Turn heat up to 250 and cook 2 additional hours or until internal temp reaches 165°F.

Let the fatty rest 5 minutes before slicing. Slice and enjoy!

Philly Cheesesteak Fatty

Philly Cheesesteak Fatty

1 lb thick sliced bacon

1 lb. thin sliced ribeye steak

Sliced Provolone Cheese

1 Green Bell Pepper, diced

1 White Onion, diced

After making your bacon weave, top it with the ½ lb uncooked, thinly sliced ribeye steak. Evenly sprinkle the ingredients on top of the meat. Roll up, similar to a cinnamon roll. Place the fatty in the center of the bacon weave. Tightly wrap in bacon weave. Place on grill on smoke for 1 hour. Turn heat up to 250 and cook 2 additional hours or until internal temp reaches 165°F.

Let the fatty rest 5 minutes before slicing. Slice and enjoy!

Grill Flare

We’ll be posting other recipes throughout the year, so remember to check back!

Don’t forget to post your pictures, tips, and recipes in the comments as you grill along with us!

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