We’re teaming up with Chef Johan Magnusson of Big Swede BBQ to create a collection of exclusive dishes crafted for those who live to grill. The Smoked Wagyu Fatty is a perfect example of how simple ingredients—handled with care and patience—can deliver unforgettable flavor. It turns slow-smoked comfort into art, marrying the rich marbling of Wagyu beef with layers of smoky sweetness and bold spice.

This indulgent loaf begins with premium Wagyu, mixed, rolled, and wrapped in a lattice of crisp bacon that bastes the meat as it cooks. As the smoke curls around each layer, the fat renders into buttery tenderness, sealing in flavor while creating that coveted bark on the outside. Every slice offers a balance of smoke, salt, and richness—made for sharing with friends over a cold drink or slicing thin for sandwiches the next day.

When prepared on a Summerset grill, this recipe shines even brighter. Our gas grills’ consistent heat and precision control make long, slow cooks easy to manage. Add one of our stainless steel smoker trays, and you can infuse the meat with your favorite wood blend—hickory for depth, applewood for a hint of sweetness, or oak for a classic finish. For those who love exploring flavor beyond the grill, our Hybrid Pizza Oven offers another way to smoke or roast with the same precision and control, giving your outdoor kitchen unmatched versatility.

For more inspiration and techniques, follow our Brand Ambassador, Chef Johan Magnusson of Big Swede BBQ, on social media. Explore his award-winning rubs, sauces, and cookbook at BigSwedeBBQ.com—each crafted to help you master the art of outdoor flavor one recipe at a time.

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

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  • ​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 the chives and mixing them in a bowl. You want to chop them very finely so that the cheese mixture will be 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 up the cheese mix and make 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, trying to keep 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 regular bacon and spread it evenly on top of the BBQ sauce layer.
  6. Unwrap and place the cheese 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 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.
  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