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Smoked Bacon Wrapped BBQ Fatty Recipe

What could be better than a pork roll stuffed with sausage, wrapped in bacon and smoked? Absolutely nothing. Seriously.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Calories 1005kcal


  • Cast iron pan


  • 1 lbs bacon thick cut
  • 1 lbs pork sausage Ground pork sausage or sausage links
  • 1 tbsp Head Country Apple Habanero Bar-B-Que Sauce Any bbq sauce works as an option
  • 1 tbsp Head Country Original Seasoning You can use your own seasoning blends too
  • 1 cup homemade creamy mac and cheese Boxed mac and cheese work too


To Make the Bacon Weave

  • On a clean work surface, divide your bacon into 2 equal piles.
  • Arrange half of the strips on your work surface, length to length, forming a square.
  • Fold back every other strip of bacon
  • Starting with the reserved half of bacon, lay a strip perpendicular across the square of bacon.
  • Fold up the previously turned down strips to weave the first piece in place.
  • Fold down the strips that you didn't turn down in the last step (every other one). You should start to see the weave forming.
  • Arrange the next slice of bacon across the square, folding the turned down strips atop to form the weave.
  • Repeat these steps until all the bacon is used up, adjusting the length as needed.

For the BBQ Pork Filling:

  • In a large bowl, combine the ground bacon sausage with the Apple Habanero Bar-B-Que sauce and Head Country Original Seasoning.
  • Mix to combine.
  • Press the bbq bacon sausage filling evenly over the bacon weave.
  • Spoon the mac and cheese into the center of the pork, leaving a 1" edge from the top and bottom.
  • Starting with one edge, roll the entire BBQ fatty up, making sure the bacon weave comes with it.
  • Pinch the edges together along the crease and both ends.
  • Fold the bacon in on itself to secure.
  • Sprinkle the remaining Head Country Original seasoning over the top.

Smoking the BBQ Fatty

  • Start the smoker:
  • Preheat the smoker to 225 F.
  • Lay the bbq pork fatty, seam side down on the cooler side of your smoker.
  • Cover and smoke until the internal temp of the pork reaches 165F and the bacon is crispy.
  • Remove from the smoker and allow to cool 5 minutes before slicing and serving with additional bbq sauce for dipping.


You can use a variety of stuffings. Make sure your bacon cooks until it is toasted enough to hold everything together - but not too crispy where it becomes fragile.


Calories: 1005kcal | Carbohydrates: 29g | Protein: 38g | Fat: 80g | Saturated Fat: 25g | Cholesterol: 156mg | Sodium: 1909mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 0.8mg | Calcium: 149mg | Iron: 4.1mg