St. Patrick’s Day Colcannon Fatty

Ingredients

¼ Head Cabbage
½ C Cheddar Cheese
1 lb. Potatoes – Russet work great
½ Teaspoon Salt
2 Tablespoons Butter
½ Teaspoon Pepper
½ C Green Onion Sliced
Favorite BBQ Rub
½ C Cooked Bacon (about 8 Slices), chopped
Favorite BBQ Sauce
3lbs Ground Beef (Ground Corned Beef for added flavor)
¼ C Milk

Directions

1. Peel and cube the potatoes, and place in a pan with water so that they are just covered. Bring to a boil and cook until fork tender.
2. At the same time, cube up the cabbage. These can be added to the potato pan when the potatoes are starting to soften.
3. Once cooked, strain the potatoes and cabbage and put the cooked potatoes in a separate container to be mashed. After an initial mash, add butter, milk, salt and pepper and mash until mixed.
4. Once the potatoes and cabbage have cooled, mix together with the bacon, green onions and cheddar cheese.
5. Measure out half the ground beef and place into a 1-gallon storage bag. Cut the 2 end corners off the storage bag and zip the top so that its nearly fully closed (This will help let air out as you flatten the ground beef). Flatten the ground beef so that its uniform in the storage bad. Cut down the seams to the previously cut corners and pull back the top half of the storage bag.
6. Form half the potato mixture into a log shape so that it’s about 2 inches inside the edges of the ground beef. (Tip – If the mixture feels too wet to form into a log, roll it in a piece of foil and put in the freezer for an hour). Using the previously cut top half of the storage bag, roll the ground beef over the mixture and seal the ends.
7. Repeat to make the other fatty.
8. Apply a light coating of your favorite rub before putting onto the cooker.
9. Cook until a temperature probe reaches at least 165F when the Fatty is probed into the center. For even more flavor you can add your favorite BBQ sauce for the last few minutes of the cook.
10. Let sit for 20-30 mins once you take it off the cooker, slice and enjoy

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