Bacon wrapped cheeseburger pizza fatty with pepperoni
Set Gravity Series Grill + Smoker to 250˚F.
Create a bacon weave on wax paper and then set off to the side.
- 1 pound bacon, thick sliced
Combine the beef and sausage with all seasonings, then place mixture in a gallon bag and seal, removing as much air as possible in bag.
- 1 pound ground beef
- 1 pound ground sausage
- 2 teaspoons kosher salt
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Flatten out the meat in the gallon bag so it's an equal thickness throughout.
Cut the gallon bag open using a knife at the seams on each side.
Layer the pizza sauce, olives, mozzarella, pepperoni, mushrooms, and more mozzarella.
- 2 tablespoons pizza sauce
- 1 can, black olives, drained
- 1 cup mozzarella cheese
- 8 ounces sliced mushrooms, sautéed
- 1/2 pound pepperoni, sliced thin
Use the bag to help roll the meat into a loaf, seal the ends of the loaf to prevent the filling from oozing out.
Roll the loaf onto your bacon weave, use the wax paper to wrap the bacon weave over the loaf.
Place loaf on middle rack and smoke for 2 to 3 hours until the internal temperature hits 145˚F.
Increase the Gravity Series Grill + Smoker temperature to 400˚F and continue cooking for about an hour until the internal temp hits 165˚F.
Remove from smoker and let the fatty rest for about 15 minutes before slicing into 1-inch cuts and serving with a side of pizza sauce.