1 cup cheese of choice (we used a blend — pepper jack would also be delicious)
Barrel House Cooker
8"x6" Weber BBQ tin
Gallon Ziplock bag
Prep Time: 30-45 minutes
Cook Time: 2 hours
Skill Level: Intermediate
Makes 1 Bacon-Wrapped Smoked Meatloaf Fatty
Grill Whole Peppers
Fill deep side of coal basket and light according to the lighting instructions.
Place open frame and half grill grates on base to create hibachi.
While the coals are heating up, lightly coat the peppers in olive oil.
Place peppers on the grates for a few minutes on each side to blacken.
When the peppers are blackened on each side, place them in the Ziplock bag to self-steam.
Remove the grates and frame and set the barrel on the base. Adjust the air opening to your altitude and close the lid.
Poblano and anaheim peppers peppers blackening on the BHC hibachi.
Use alternating folds to weave the bacon together.
Make Bacon Weave
While the peppers are self-steaming, prepare your bacon weave. Use about 1½ packages of bacon to create a square that is a full strip of bacon wide and long.
After the peppers have been in the bag for at least 10 minutes, it should be easy to remove their skins and seeds.
Create the Fatty
Spray a surface with canola oil and pat or roll meatloaf into a flat square slightly smaller than the bacon weave. It should be about one inch thick.
Place a thin layer of cheese, covering the bottom two thirds of the meat and leaving an inch of meat exposed on the sides. Layer the flattened steamed peppers over the cheese and finish by adding more cheese on top of the peppers.
Meatloaf rolled out with peppers and cheese layered on top.
Place the loaf on the weave and lift the weave up and over to wrap the loaf.
Roll the meat and use the empty upper third to get a good seal on the meat roll. Seal the ends as well by gently pushing the meat together to prevent the cheese from oozing out during the cook.
Place the rolled up meat at one end of your bacon weave. Begin rolling the weave over the loaf and tuck the ends in.
Cook the Fatty
At the lowest level: place the H Frame, a Half Grate, and an 8"x6" tin.
At the middle level: place the Open Frame and a Half Grate directly over the Half Grate below it.
Set the fatty on the middle level Half Grate.
After it has been cooking for about an hour, very carefully flip the fatty over so the bacon cooks evenly.
The finished smoked fatty on the Half Grill Grate in the BHC.
The final product: crispy bacon, juicy meatloaf, and delicious stuffing.
After another hour, check out the progress. It should be done or close to done. Internal temperature should be about 140°F.
When finished, remove the loaf, slice up, and enjoy!