I have seen this several times and decided to try it. Was good but very rich.

Kind if like armadillo eggs.... Little bit goes a LONG WAY!!

Looks like gr meat wrapped in Bacon is that right? How long do you cook it and how much gr meat was that.

Looks juicy

I have seen this before. Except it was basted with BBQ sauce and stuffed with jalapenos.

That looks good

AKA a "Fattie" as in "Rolling a Fattie"

I've smoked a few of these, very good stuffed with bell peppers, diced onion and green onions.

Nice fattie.

I think you can use just about any type of 'stuffing' meat. We've done them w/deer steaks as well. Lay the bacon out, weaved, then lay the deer steaks on top, then we have spread cream cheese, w/onions, peppers, seasoning, chicken sausage stuffing (or other), then roll the weaved bacon up, tie w/string, stick the spit thru the center and put it on the rotisserie til done. Very very rich, and a little goes a long way, but hmmmmm good.

mmmmm bacon

yep, I have done a few times too. I don't recall the exact recipe, but I do remember it took a whole lot of bacon. If memory serves me, I oven cooked a full pound to crispy and crumbled, took a pound of breakfast sausage and formed a rectangular patty, put the crumbled bacon in the middle along with chopped fresh jalepeno and onion, sprinkled with my homemade rub, folded the sausage patty in half, then added the bacon weave, sprinkling outside with rub ... tossed in the smoker for a couple of hours then moved to hotter part of the pit to bring internal temperature to 160 with a drizzle of homemade BBQ sauce and the outside bacon was cooked... dang! I will have to do that again soon!

I've done this with meatloaf and it was great

get your drool on here....

http://www.smokingmeatforums.com/t/69108/enter-fattie-throwdown

These are good to put on the smoker when you have something else that is going to smoke all day. Put it on mid morning and it's ready at lunch.

The first time I made a bacon explosion I used pork sausage filling, as is called for in the original recipe. It was way too rich for my taste. The next time I made it I made the filling from a mix of ground beef, pork and lamb. It was so much better.

I've also done this with large pork loins. I like to brine or marinate the loin, then sear it before wrapping in the bacon weave. The best I've made is a Korean BBQ style wrapped loin. I brine the loin with some salt, brown sugar, soy and red pepper flakes. After a day in the brine, I marinate the loin in a Korean red pepper sauce. You can use bacon for the weave, but I prefer uncured pork belly strips. I marinate the pork belly in the red pepper marinade as well. After searing the loin I top it with thinly sliced garlic and onion and then wrap it in the pork belly weave. Then it's off to the Q for some low and slow. I prefer it without a really heavy smoke. That Korean red pepper is incredible with the pork belly. The rendered fat mixes with the pepper and creates an unbelievable glaze for the loin.