Life is so much better after you have mastered the art if smoking a savory "Fatty". 
​A fatty is basically some sort of ground beef or sausage rolled up in a bacon weave and smoked. And when you want to get fancy - you stuff it with additional goodies. In this recipe we use wagyu ground beef but you can just as easily use ground sausage. And we stuff it with cheese, jalapenos and of course, more bacon....because everything tastes better with more bacon!!

Start by chopping the jalapenos and the chives and mix in a bowl. You want to chopped it very finely so that the chees mixture with be even and smooth.

Add the cream cheese and Mexican cheese mix to the bowl and mix thoroughly. When you have it all mixed up, pour the mixture onto some saran or plastic wrap and shape the cheese mixture like a log. Put in refrigerator to cool. This will stiffen up the cheese mix and make it easier to place and roll later. 

Mix the ground wagyu beef, the beef concentrate and 2 Tbs of the Big Swede BBQ Badass Beef Boost in a bowl. Set aside. Make a bacon weave with the thick-cut bacon. Spread the ground beef mixture onto the bacon weave. Try to have the same thickness throughout the weave. Leave about an inch uncovered on each side.

Spread an even layer of BBQ sauce onto the beef layer. Sauté the regular bacon and spread evenly on top of the BBQ sauce layer. Unwrap and place the cheese in the middle of the bacon weave. Make sure that you at least have three inches on each side of the log so you are able to wrap it tight and fully enclose the cheese mix. If not, cheese will spray out of both ends like a volcano when you smoke the fatty.

Roll up the bacon weave to create the bacon log. Make sure that you seal the ends carefully (remember the volcano). Sprinkle more Big Swede BBQ Badass Beef Boost onto the log. Set smoker for 300 degrees F and use a fruitwood as fuel. Apple, Cherry or Peach all works great. Cook until the internal temperature reaches 160. Baste with BBQ sauce to create a nice glaze and continue smoking the fatty until the internal temperature reaches 165. Set aside a let rest for 15 minutes. Slice and serve on a burger bun or on a plate with creamy potato salad. Enjoy the Fatty experience!! 

Boil wine, vinegar, and shallots in a heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied lifting pan from heat occasionally to cool mixture.  Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve.

Cut the flounders into good portion-sized fillets. If the flounders are thick, you can sous vide them with butter and dill for 20 minutes at 120 degrees F before pan-searing them.  Melt butter in hot pan. Season the flounders with salt and pepper. Pan-sear the flounders one minute per side.

Place green beans and flounder fillets on a plate. Add salt and pepper if needed. Drizzle the lemon beurre blanc on top. If you would like some more depth in the flavors, squeeze some additional lemon juice on top of the fish, and grate some horseradish as well.

A lightly smoked halibut with just a kiss of smoke and beautiful translucent and flaky fillets marries perfectly with a light turmeric hollandaise and some mustard-tossed and caramelized carrots. The White Alba Truffle and Chablis mustard from Maille  taht we used in this recipe really elevates this dish.

Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water.  Continue to whisk rapidly. Be careful not to let the eggs get too hot.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and turmeric.

Whisk together the mustard, maple syrup, and olive oil. Slice the carrots in half. Place the carrot in a sauté pan over medium high heat. Fill the pan with water up to half the height of the carrots. Add butter. Let the water reduce and when completely gone let the carrots sear for a couple of minutes. Add dressing and let caramelize for an additional minute.