Bradley Cheesy Caramelised Onion and Portobello Mushroom Smoked Fatty


  • 3 Tbsp Butter
  • 2 Onions, diced
  • 2 Portobello mushrooms, diced very finely
  • 500g Beef mince
  • 250g Pork mince
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic Vinegar
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp dried Thyme
  • ½ tsp ground Black Pepper
  • 1 tsp Salt
  • 1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
  • 16 strips of streaky bacon (for the optional bacon weave)
  • Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)


  1. Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.
  2. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.  
  3. Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
  4. Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.
  5. Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log. Place on a smoker rack.
  6. Start up your Bradley Smoker using your favourite wood bisquettes, and set it to 120C. Smoke the fatty for about 2 ½ hours. Using the Bradley Smoker Digital Thermometer, insert the probe into the centre of the fatty and remove from the smoker when the fatty’s internal temperature reaches 74C degrees.

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Original recipe by Steve Cylka adapted by Bradley Smoker NZ