First, grab a large cutting board and a roll of transparent plastic wrap. Lay the plastic wrap over the cutting board, making sure it extends well beyond the edges. Next, take 1.5 kilograms of ground beef and spread it out on the cutting board over the plastic wrap, forming a meat base. The dimensions should be around 55 by 60 centimeters.
Step 2: Seasoning
Generously season the meat base with salt and pepper (you can also use your favorite meat seasoning if you prefer). Then, spread a nice layer of Heinz strained tomatoes over the meat, leaving about 4 centimeters uncovered around the edges.
Step 3: Adding Toppings
Now it's time to add the rest of the ingredients, which will make up the filling of the Fatty. Feel free to get creative here—think of it like topping a pizza. We’re using chorizo, but salami works just as well. Add finely chopped onions, 3 pressed garlic cloves, diced mushrooms, diced bell peppers, and chorizo slices. Finally, sprinkle the shredded cheese over the top.
Note: Although the recipe calls for 3 bell peppers, you don't have to use all of them. The variety of colors—red, green, and yellow—adds visual appeal. Use a balanced amount of each color pepper.
Step 4: Making the Bacon Weave
Next, we create the "Bacon Weave." This is a mat made from slices of bacon. You’ll need a second large cutting board or an oven tray. Lay a large sheet of plastic wrap over the board. Make the Bacon Weave from the 3 packs of bacon.
You might be wondering how to make this intricate weave. We found a video tutorial that explains it. The video demonstrates a 5 by 5 slice weave, but in practice, it’s often larger. In our example, the weave is 11 by 8 slices. The principle is the same; just ensure the weave is large enough to wrap around your Fatty.
Step 5: Rolling the Meat Base
Once the Bacon Weave is ready, return to your meat base. Using the plastic wrap, roll the meat base carefully. Ensure the wrap does not get caught in the roll. As you roll, peel away the plastic wrap from the meat.
Step 6: Sealing the Meat Roll
Once the meat base is rolled into a log, twist the ends like a toffee to seal it. Because the ends are free of filling (as you left a 4-centimeter border), sealing it should be straightforward.
Step 7: Refrigerating
Place the meat roll in the refrigerator for about an hour to firm up. This is a good time to enjoy a drink and relax.
Step 8: Wrapping with the Bacon Weave
After an hour, take the Bacon Weave out of the fridge. Place the meat roll at one end of the Bacon Weave, with the seam of the meat roll facing down on the Bacon Weave. Using the plastic wrap, roll the meat log, enclosing it fully in the Bacon Weave. Peel away the plastic wrap as you go.
Step 9: Refrigerating Again
Place the wrapped meat log back in the refrigerator. If your BBQ session is the next day, keep the log in the fridge, making sure to cover it so it doesn’t dry out.
Step 10: Cooking on the KLAUWE BBQ
The next day, it's time to cook your masterpiece on the KLAUWE. Set up your KLAUWE as follows: the fire basket at the lowest level, the water ring and reservoir one level above, and the grill rack on the second level from the top, ensuring the lid can close. The temperature should be around 150°C. Once stabilized, place the Fatty on the grill and let it cook for about 45 to 50 minutes.
