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Wednesday, January 23, 2013

I'm back...with a Breakfast Fatty

Life's been keeping me busy the last few weeks. Hopefully things will slow down and I'll get a chance to do more cooking soon.
I did get the chance to smoke a breakfast fatty not long ago...



Made the usual filling, fried potato, onion, ham, minced jalapeno and cheese.


Used the stainless fatty piston from friend Rolf in Germany. (thank you again Rolf!)







Rolled out a pound of spicy sausage inside of a one gallon baggie while the filling cooled.



cut the baggie open and added the filling..





used the plastic baggie to roll the sausage around the filling...



made my bacon weave...





Into the Big Poppa Smoker drum..



smoked at a temp of 275F until the internal temp of the fatty reached 165F..








onto a toasted english muffin..



topped with an egg and drizzled with hollandaise sauce...







It tasted pretty good!
I won't wait so long before making another one of these. :)

28 comments:

Rocco said...

So there you are Jeanie I was wondering where you were at
I was starting to get worried

Ole Smokey said...

Glad you're back. You had me worried.

langela said...

Can I come for breakfast? That looks awesome! I'm going to have to try one of those. Thanks for the step by step tutorial.

Inland Coast said...

That looks good. I'm gonna have to try on of these! Thanks for sharing this.

cowgirl said...

Hi Rocco! Good to see ya. Had that darned cold from Christmas that I couldn't shake then lost two friends. One expected, one not.
I'm hoping to make more blog time now.
Hope all is well with you!!

cowgirl said...

Thank you Ole Smokey! Nice to see you. Hope all is going well in your neck of the woods. :)

cowgirl said...

Yes Langela, come on over! :)
Thanks about the breakfast. I love those things...they aren't as hard to make as they look, just takes time.
Hope you give them a try. Thanks for stopping by! :)

cowgirl said...

Thank you Inland Coast! The fillings are endless and you can use any sausage or combination that you like. I seem to be stuck on the breakfast kind, they are my favorite.
Thanks for stopping by! :)

O'Mordha said...

Holy moly! That press is awesome, we're going to build the PVC press per your specs today. Getting ready for camping season and I have a desire to share some smokin greatness with our camp mates.

cowgirl said...

Thanks O'Mordha! Good to see ya. :)
I'm enjoying your posts! Reading the one last night about deer hunting and shooting the bear... made me feel like I was there. Also gave me hunting fever! :)
I'm definately ready for camping season too.
Good luck with the piston. Hope it works out well for ya.
Thanks for stopping by!

LindaG said...

I am in awe of all your knowledge. :o)
Have a blessed day!

Three Dogs BBQ said...

Looks great Jeanie. Do you make your hollandaise from scratch or use a packet?

Take care,

Bill

cowgirl said...

Linda thank you! You're so kind. :)
Hope all is going well with you, it's nice to see ya!

cowgirl said...

Bill thank you! I make my own hollandaise. I start with three egg yolks in a small sauce pan over low heat and add butter, one TBs at a time and whisk each one in until melted and smooth. I usually add about 3 TBs of butter all together. Then I give the sauce a squeeze of fresh lemon juice.
I have to whisk constantly and sometimes remove it from the heat.
The egg yolks will curdle if you don't keep on top of it.

I haven't tried the packaged kind. I have so many eggs on hand from the hens.

Thanks again!

cowgirl said...

Bill I forgot to mention..
I make the hollandaise sauce early because it takes so much attention. Then after I cook everything else, I heat the sauce really slow and add more butter if needed to make it smooth.
That way the whole meal is hot and you don't have to wait so long for the sauce. (hope that makes sense. lol)

Barbara said...

I guess I'm a lurker. Last winter my neighbor and I conspired to make breakfast for the street. I put together the fattie from your recipe and he smoked it. One neighbor turned down the invite, which really surprised us, but they agreed to stop in for a bloody mary. Apparently there is another definition for fattie. They thought the whole street was going in on a pot party. Some of us are still laughing.

cowgirl said...

Hahahaa.. Great story Barbara! The name does make the imagination run wild. lol
Love your street breakfast idea too. I would do that if I didn't live in the middle of nowhere.
Thanks so much for stopping by. :)

Chris said...

POIFECT! Excellent job as usual, you have such a nice and tight weave on your fatties.

Three Dogs BBQ said...

Thanks for the recipe Jeanie. Seems easy enough. Egg whites for a healthy omelette and decedent sauce for a decedent fattie... ;)

SmithGang said...

Going to try this in the morning. Hubby thought it waS neat , no press but I thought mmmm pringles can may work for a quick one.lol frugal mind always working.been following your blog awhile , love it.

SmithGang said...

We loved it cowgirl:) thank you for giving us a great fun food project for our weekend. I used a pringles can for a frugal piston. Everyone we have shared it with thought it was awesome. None of us have ever heard of it . Love your blog. Take care.

Eric Hunter said...

Love your breakfast fatties cowgirl, how long does it take to cook?

cowgirl said...

Thank you Chris! It's great to see you. :)

cowgirl said...

Bill, you're welcome! I like the sound of your egg white omelette...I need to do that. :)

cowgirl said...

SmithGang that's great!! Love the pringles can trick. :)
Thanks so much for stopping by, it's nice to meet you! :)

cowgirl said...

Eric, thank you! They take about 4 hours. I cook until the internal temperature is 165F.. I like crisp bacon so usually kick the heat up on what ever cooker I am using at the end to crisp the bacon.
Thanks for stopping by! :)

Old Smoke said...

Welcome back!
I just got over that cold stuff myself. Great lookin meal.

(((HUGS)))

cowgirl said...

Thanks Rick! Sorry to hear about your cold too. Hope you're feelin' better.
Good to see ya!
(((HUGS))) :)