Smoked Philly Cheese Fatty

DIRECTIONS FOR SMOKED PHILLY CHEESE FATTY:

-In a large skillet over medium heat add olive oil and sauté green pepper, onion, garlic, and jalapeño. Set aside.

-On a foil paper create a loose bacon weave.

-In a large mixing bowl combine the ground beef, ground sausage, and rub seasoning.

-Place the meat mixture on top of the bacon weave, and flatten out until the majority of the weave is covered.

-Spread the whipped cream cheese over the meat.

-Add sautéed green pepper, onion, garlic, and jalapeño on top of the whipped cream cheese, evenly.

-Place slices of cheese and evenly space them until the entire “flat” of meat and toppings are covered. It’s okay if they overlap…

-Using the foil as a helper, tightly roll the bacon/meat/cheese/filling onto itself until you have a tight loaf. Sprinkle a bit more of you favorite rub seasoning all over the loaf.

-Lay out several strands of butcher string perpendicular to the roll and tie it off.

-Place in your smoker and smoke for one hour at 225 degrees.

-After one hour, increase your temperature to 325 degrees and cook for an hour and fifteen minutes.

-Remove from smoker, clip off your strands of butcher string, slice, and eat! Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR SMOKED PHILLY CHEESE FATTY:

*   1/2 pound of bacon
*   1 lbs ground beef
*   1 lbs ground pork sausage
*   2 tbsp of your favorite rub seasoning
*   8 ounces Provolone Cheese, sliced thin
*   8 ounces cream cheese, whipped, room temp
*   4 garlic cloves, minced
*   1 green pepper, diced
*   1 White Onion, diced
*   2 Jalapeno, diced
*   Several Strands of butcher string
*   1 tbsp olive oil, extra virgin