Santa Fe Fatty
This is my version of the Santa Fe Fatty: a bold, smoky, southwest-inspired meat roll built for sharing. It combines spicy sausage, peppered bacon, melting cheese and sweet onions with chipotle heat and smoky flavors. I made a roughly 10-pound Fatty—4 pounds of sausage, 3 pounds of pepper bacon, 1 pound of cheese and almost 2 pounds of sweet onions—seasoned with chipotle, red pepper and garlic. To emphasize the southwestern profile I smoked the whole thing over mesquite for about three hours.
Serve the Santa Fe Fatty sliced like meatloaf or for a more indulgent option, pile slices onto a hamburger bun with garlic mayo. I paired mine with baked beans and smoked elephant garlic. With feedback from my taste testers, I can safely say this is not for faint palates: some found it very spicy, others loved the heat. For me, the balance was perfect—you can taste the chile but it doesn’t overwhelm the other flavors. If you prefer milder, reduce the chipotle amount.
Santa Fe Fatty
Ingredients: The Santa Fe Fatty
- 4 lbs. hot Italian sausage
- 3 lbs. pepper bacon
- 2 large sweet onions, chopped
- 1 lb. Velveeta or other melting cheese, cubed
- 10–12 cloves garlic, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1/3 cup chipotle-raspberry BBQ sauce (or similar)
- 3/8 cup chipotle chili powder (adjust to taste)
Directions: Santa Fe Fatty
1. In a large bowl, combine the sausage, chopped onions, garlic, cilantro, BBQ sauce and half of the chipotle chili powder. Mix thoroughly, then cover and refrigerate for at least an hour to let the flavors meld.
2. Line a baking sheet with heavy-duty foil, leaving extra hanging over one end to help roll the Fatty. Press the sausage mixture evenly over the foil into a rectangular layer about 1–1.5 inches thick. Sprinkle the remaining chipotle chili powder over the top.
3. Cook 2 pounds of the bacon until just crisp and set aside. Cut the cheese into pieces or cubes. Arrange the cooked bacon and cheese along one edge of the pressed meat, then carefully roll the meat over the filling using the foil to help form a tight log. Pack the ends so the filling stays inside. Drizzle additional BBQ sauce over the outside if desired.
4. Transfer the rolled Fatty to a smaller cooking grate or sheet to make moving it easier. Weave the remaining raw bacon over the top to form a bacon blanket. This helps protect the Fatty while adding flavor as it renders.
Santa Fe Fatty
Preparing the Grill
Cook using indirect medium heat with a dedicated cooking grate. Preheat the grill to roughly 300°F, then turn off one side to create an indirect zone. Add wood chips (hickory or mesquite recommended) for smoke. If you prefer, use foil smoke packets: wet some chips, place them in foil, fold into a packet and poke holes in the top.
Maintain a cooking temperature between 200–250°F and smoke the Fatty for about three hours, or until the internal temperature reaches 160°F. Spray occasionally with a Worcestershire-water mix to keep the surface moist if it looks dry. When finished, the Fatty will take on a deep red color and a smoky crust.
Nice Smoke Finish
Smoked Elephant Garlic
Elephant garlic is milder and easier to handle because of its large cloves. Break the bulb into cloves, slice each clove in half lengthwise, and place on a piece of foil. Drizzle with olive oil and season with salt and pepper. Set the foil on a cooler spot of the grill away from direct heat. Keep an eye on the cloves and remove when soft and tender—this usually takes around 10 minutes but depends on grill temperature.
Baked Beans
Ingredients:
- ½ lb. bacon
- 1 large sweet onion, chopped
- 2 (1 lb.) cans baked beans
- 1 Tbsp. minced garlic
- ½ Tbsp. liquid smoke
- 1 cup brown sugar
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. prepared mustard
Note: Any beans work—start with a good-quality bean for the best result.
Directions: About 2 hours before grilling, prepare the beans. Fry bacon until crisp, reserving about 2 tablespoons of drippings. Sauté the onions and garlic in the bacon drippings until softened. Crumble the cooked bacon and combine it with the onions, garlic and the remaining ingredients in a casserole dish. Mix well and bake uncovered at 325°F for about 2 hours, stirring once or twice if desired.
Final tips: A recipe is an outline, not a rule book. Feel free to adjust spices, chipotle levels, or the cheese choice to suit your taste. If you prefer less heat, reduce the chipotle chili powder and use a milder BBQ sauce.
Enjoy,
Ken & Patti