Swordfish has a thick and sturdy flesh that makes it perfect for grilling - and it's ready in 10 minutes.
Spinach and Artichoke smoked fatty with bacon weave
Whether you call it stuffed meatloaf or fatty, you’re going to love this version which is stuffed with cheese, artichoke and spinach.
I suppose this a slightly more “adult” version of a cheddar cheese stuffed “fatty”, but still hits in all the right comfort food feels by taking inspiration from one of the most delicious dips of all time. Instead of cream cheese (which can be a little too rich in these quantities), ricotta brings the creamy goodness, offset by bright notes of lemon zest to stand up to the smoke flavor.
Aside from all these nuanced ingredients, the secret weapon to making sure the inside is just as tasty as the outside (because let’s be honest, it’s hard to be as tasty as bacon), is one special seasoning. Hardcore Carnivore: Amplify. Amplify is more of a savory boosting powder than a rub, made with deliciously umami ingredients like chicken fat powder and yeast extracts. It’s all natural, and you’ll find yourself adding it to just about every dish that leaves your kitchen.
Smoked Spinach and Artichoke fatty with bacon weave
- 16 oz ricotta cheese
- 6 oz frozen chopped spinach (thawed & drained)
- 8 oz canned artichoke hearts, chopped
- 2 cloves garlic, crushed
- 4 oz shredded parmesan or asiago cheese
- 2 tablespoons Hardcore Carnivore Amplify
- 2 teaspoons kosher salt
- juice & zest of a small lemon
- 2 lb ground beef (80/20 is recommended)
- 24 oz sliced bacon
- Start by making the filling. In a bowl, combine the ricotta, parmesan, garlic, artichoke, lemon zest & juice and Amplify. Add half the salt and mix thoroughly, then set aside. Taste, and adjust seasoning as needed.
- Lay a piece of cling wrap on a board to make the bacon weave (this makes it easier to wrap). Create the bacon weave by placing one strip of bacon down, then lay additional strips horizontally, alternating the end piece above or below the additional strip. Repeat, adding in more strips of bacon until a square weave has been formed.
- Gently press the ground beef into an even layer on top of the bacon, leaving a 1/2" border. Don't press too firmly - you'll move the weave beneath. Sprinkle the beef layer with the remaining salt. Lay the ricotta mixture down the centre of the fatty, creating a cylinder shape. Use the cling wrap to lift up the sides of the fatty, and gently form them around the filling. Press it together to seal, then adjust the bacon strips over the very ends to seal them in. Place on a plate, seal side down and refrigerate for 30-60 minutes to set.
- While the fatty sets in the fridge, heat a smoker to 250f. I recommend pecan, hickory or oak for this recipe.
- Place the fatty into the smoker, and cook for 2 hours, or until the bacon is completely rendered and mahogany brown. If you have hotspots you may need to turn it periodically during cooking. When cooked, gently remove from smoker, slice and serve.
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