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Smoked wagyu fatty

Smoked Wagyu Fatty

06/11/2026|by Jason Klein

The summer grilling season offers some of the best reasons to spend more time outdoors, especially around Father's Day. Longer evenings, great food, and a backyard filled with family and friends make every cook feel a little more rewarding. This Smoked Wagyu Fatty recipe from Chef Johan Magnusson of Big Swede BBQ brings bold flavor and serious barbecue appeal to any weekend menu.

Built around rich American Wagyu ground beef, this recipe layers savory ingredients into a hearty smoked roll that slices beautifully and delivers flavor in every bite. Each piece combines smoky barbecue character with a satisfying balance of texture and richness, making it a great choice for backyard celebrations, game-day cooking, or a relaxed summer dinner outside.

For this cook, the TrueFlame Grill paired with TrueFlame Stainless Steel Smoker Trays creates the ideal setup. Fill the smoker trays with your favorite wood chips, place them over the burners, and let the smoke build gradually as the Wagyu cooks low and slow. The combination adds authentic wood-fired flavor without sacrificing the convenience and control of gas grilling. As the smoke develops and the exterior darkens, the anticipation becomes part of the experience.

Father’s Day often centers around time spent together, and recipes like this help create those moments. While the grill does the work, conversations linger, drinks stay cold, and everyone naturally gathers around the aroma coming from the backyard. Once sliced and served, this smoked Wagyu fatty quickly becomes the centerpiece of the meal.

For more food inspiration, follow TrueFlame Brand Ambassador Johan Magnusson of Big Swede BBQ on social media and visit BigSwedeBBQ.com to order his award-winning rubs, seasonings, and cookbook. 

Serves 4

Smoked Wagyu Fatty Ingredients

  • 1 cup Cream Cheese

  • 1 Cup Mexican Blend Cheese

  • 2 Tbs Chives chopped

  • 2 Jalapenos

  • 1 lb of Wagyu Beef

  • 2 Tbs Kitchen Accomplice Roasted Garlic Beef Concentrate

  • 4 Tbs Big Swede BBQ Badass Beef Boost

  • 1 cup of BBQ sauce 

  • 1/2 package bacon

  • 16 strips of Thick-cut and Long Bacon

Smoked Wagyu Fatty Directions

  1. Start by chopping the jalapenos and chives, then mixing them in a bowl. You want to chop them very finely so the cheese mixture is even and smooth.

  2. 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 plastic wrap and shape it like a log. Put it in the refrigerator to cool. This will stiffen the cheese mix, making it easier to place and roll later. 

  3. Mix the ground wagyu beef, the beef concentrate, and 2 Tbs of the Big Swede BBQ Badass Beef Boost in a bowl. Set aside. 

  4. Make a bacon weave with the thick-cut bacon. Spread the ground beef mixture onto the bacon weave, keeping it the same thickness throughout. Leave about an inch uncovered on each side.

  5. Spread an even layer of BBQ sauce on the beef. Sauté the bacon and spread it evenly over the BBQ sauce layer. 

  6. Unwrap the cheese and place it in the middle of the bacon weave. Make sure you have at least three inches on each side of the log to wrap it tightly and fully enclose the cheese mix. If not, the cheese will spray out of both ends like a volcano when you smoke the fat.

  7. Roll the bacon weave into a bacon log. Make sure that you seal the ends carefully (remember the volcano). Sprinkle more Big Swede BBQ Badass Beef Boost onto the log. 

  8. Set the smoker for 300 degrees F and use fruitwood as fuel. Apple, Cherry, or Peach all work 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. 

  9. Set aside and let rest for 15 minutes. Slice and serve on a burger bun or a plate with creamy potato salad. Enjoy the Fatty experience!

 

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com