Healthy (?) Fattie

Austin Egghead · August 2018

One pound of 95% lean ground meat, roasted Hatch pepper stuffed with cheese, seasoned with garlic powder, onion powder, lemon pepper, salt, Hungarian hot paprika and "Aw ****".

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6207%20Aug23%202018.jpg

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6205%20Aug23%202018.jpg

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6204%20Aug23%202018.jpg

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6195%20Aug23%202018.jpg

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6196%20Aug23%202018jpg.jpg

Next time will add another stuffed pepper. Even though slightly over cooked the meat was very moist. Bacon fat did its job.

lkapigian · August 2018

Looks Like A Winner There @Austin Egghead

TEXASBGE2018 · August 2018

Good lord that looks good.

Kent8621 · August 2018

wow that looks amazing.

TEXASBGE2018 · August 2018

Did you indirect it on the egg? I can never get bacon that crispy on a grill

StillH2OEgger · August 2018

Now that's my kind of healthy! Looks great.

TEXASBGE2018 · August 2018

Im gonna have to try this soon.

SaintJohnsEgger · August 2018

If that tased as good as it looked then you have a winner there.

Direct? Indirect? What temp and how long.?

GATraveller · August 2018

I look at that and the first thought that comes to mind is "heart healthy"

Austin Egghead · August 2018

Thanks everyone for the comments.
Here is a shot of the egg set up:

Image: http://i1132.photobucket.com/albums/m580/JoG1144/BGE/IMG_6202%20Au3%202018.jpg

At felt line, foil wrapped half of small pizza stone . Last five minute moved away from stone and turned 4x to crisped up the bacon. Took about 11/4 hours to cook to tempo 155. Next time I will crisp up the bacon when internal temp is at 145.

Healthy (?) Fattie

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