Pizza Fatty

December 21, 2016

Pizza Fatty

We have done a few now with the Southwestern influence and one with a Hawaiian twist. I have been thinking on doing another one but I wanted to be completely different than any we have done before.

For those of you that don’t know what a Fatty is let me explain. It is the ultimate meat loaf. But, instead of the ground beef that we are all used to, you use sausage and bacon. To add to this thought you stuff it with more bacon. The “Basic Fatty”.

So, we have taken this to the extreme and stuffed them with tons of cheese and mushrooms and olives, along with 2 pounds of bacon. For something different we thought “Pizza”. Everyone loves pizza and the fatty gives you the perfect building block.

Think the “Meat Lovers Pizza”. We took 3 pounds of hamburger, 2 pounds hot Italian, 2 pounds mild Italian and 2 pounds roasted red pepper and onion sausage with about 4 pounds of bacon for our building block.

Then, we stuffed this with all the cheese, pepperoni, mushrooms and black olives we could pile up without it falling off. All topped off with a good pizza sauce.  Whew.

Rolled it up into a big log and did a basket weave with bacon to top it off. Hugely Awesome! It was like an inside out pizza with no crust….

Pizza Fatty

Prep Time:30 minutes
Cook Time:3 Hours, 1 hour smoke 2 hours grill @ 300 degrees (150c)
Grill:Louisiana Wood Pellet Grill
Pellets:Lumberjack House Blend (hickory, oak and cherry)

4 different kinds of sausage, bacon, pepperoni, cheese and sauce


  • 2 pounds bulk hot Italian sausage
  • 2 pounds bulk mild Italian sausage
  • 2 pounds bulk roasted red pepper and onion sausage
  • 3 pounds hamburger (seasoned to taste)
  • 1 ½ – 2 pounds pepper bacon ends and pieces, (limp or lightly cooked for the stuffing)
  • 1 ½ – 2 pounds sliced pepper bacon for weaving
  • 2 ½ pounds of a good pizza blend cheese
  • ½ pound sliced fresh mushrooms
  • Small jar of a good pizza sauce
  • Small can sliced black olives

Season the Hamburger to Taste

4 Different Kinds of Sausage

Here you can see the 4 different meats,Note that Patti lined my cookie sheet with foil.You will use it to help roll this into a log.

A Layer of Bacon

A Layer of Pepperoni

Now, it is time to roll it up. This can be tricky, especially if you are making a big one. You will need a small grill grate you can set your creation on. Then, off to the smoker.

Use the foil that you left hanging over the end as a guide and work the sausage in a log roll. Try to roll it tight, work it slow.  Seal the seam and ends. I set my grill grate up so I can roll

Let’s Roll

Use the Foil to Start the Roll

this thing right off the cookie sheet seam side down. You can see that it is too big to try to pick up without breaking it apart, so use your parchment paper or foil. Patti suggested a forklift.

Do the bacon basket weave with the bacon covering the outside of the roll as much as possible. I was surprised to find that if you make this the day before and put it in the fridge overnight that all the flavors blend really well.

Onto The Louisiana Wood Pellet Grill/Smoker

Pizza Fatty

Cooking Directions: Louisiana Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 degrees (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c).  Place your fatty directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. (We are doing 60 minutes here)

After an hour, turn the (Temperature Control) up to 300 degrees (150c) for 2 hours. We are looking for an internal temp of 165 degrees (75c) or better.

There are no words for this huge hunk Meat

Source: Date Night Doins Pizza Fatty

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