Some were more obvious than others. (i.e.- ribs!) Some, less so. (ATB's are bacon wrapped stuffed jalapeños.)
Tonight, I attempted my first fatty! A fatty is, at its most basic, a weave of bacon wrapped around a log of sausage, filled with onions, peppers, and plenty of cheese. They are called FATtie for a reason!
When I made mine, I attempted to slim it down a touch. I used ground turkey instead of sausage, for starters. I also chose to simply mix in chopped onion and spices, rather than do a cheesy filling. I used regular bacon instead of turkey bacon, as I didn't want the loaf to come out too dry or crumbly.
The resulting loaf got thumbs up from 6/7 diners. (SJ didn't like the flavor, but choked it down, slathered with ketchup.)
This loaf fed four adults and three children, with about half the loaf left over. We had this with a generous portion of salad, some cubed melon, and Mai fun chow mein.
Aunt LoLo's Turkey Fatty
1 lb. lean ground turkey
1 pound bacon (not thick cut)
1/4 cup steel cut oats
1 yellow onion, diced
2 tsp garlic salt
2 tsp dried parsley
1 tsp ground black pepper
1 tsp ground dried cumin
Preheat kamado grill (or oven) to about 375. Set it up for indirect heat, with a large drip pan.
While that is heating up, make your bacon weave. Lay out 8 strips of bacon horizontally, sides touching. Starting at one side, lay strips of bacon vertically across your horizontal strips, lifting alternate slices to allow the vertical pieces to go over/under alternating slices to make a solid mat of woven bacon.
In a large mixing bowl, use a spoon to combine remaining ingredients. Carefully from the ground meat mixture into a log in the middle of your bacon mat. Gently use the mat to wrap the log, tucking in all ends. Sprinkle with ground black pepper.
Use a large spatula (or a surgeon-steady hand) to move the wrapped load to the grate of your grill. Cook until the internal temperature reaches 165 (about 1.5-2.5 hours). Serve sliced, with ketchup.