I wanted to give it the breakfast fatty test for my first cook. :)
Fried some of my cold smoked back bacon, with cubed potatoes, onions, garlic and minced jalapenos..
Cooled the filling and added a bit of smoked moz cheese...
then filled fatty piston.
This was also my first chance to use the beautiful stainless fatty piston sent from talented outdoor cooking friend Rolf in Germany. Thank you again Rolf, it worked great!!
I let the filling chill while I rolled out the meat inside of a one gallon baggie. This time I used a mixture of beef and pork.
made the usual bacon weave...
wrapped and ready to smoke...
Into the drum at 275 degrees F with a bit of hickory..
Removed from the UDS when the internal temp reached 165F...
I like crisp bacon on mine.. :)
Sliced and ready to eat...
onto a toasted english muffin ...
topped with eggs and drizzled with hollandaise sauce...
The new drum passed the breakfast fatty test with flying colors!
The hardest part of this cook was getting the drum dirty for the first time.. :)
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18 comments:
YUM!
That sure is a pretty piece of iron your packin' there Miss Jeanie. If the product quality is anything like the quality of their customer service, that will be one heck of a smoker.(Ordered a seasoning pack back around the 4th per your suggestion. There was a bit of a delay in order processing but they more than made up for it.) I'm giving serious thought to driving down and picking up a Hasty Bake sometime in the not to distant future. I'll say hi for you when I get there.
every time you show pictures of your benedict breakfast fatty meal i cry because it looks so good! hahah j/k but it does look that amazing. bet that smoker looks even better with a little experience on it though.
pid
Jeanie
Seeing your english muffins it brought to mind my quest for a good english muffin recipie as well as a good one for saltine crackers. I am working on building a brick oven and thought that these two would be good food to make in my future brick oven.
Do you have a good recipie for these? I know you are a meat chef as am I having grown up on a beef farm and having worked for years in a slaughter house, but I also love making bread. I have looked on the internet for the crackers and found no recipies. Any ideas?
Jim Dorchak
Your fatties always look perfect and the whole meal looks delicious.
Thank you Darius! I appreciate you stopping by to. :)
Thank you Chris! :)
I'm really glad to hear that customer service took good care of you! They are great people. :)
Chris if you decide on a Hasty Bake let me know! I'll tell them to expect you. :) Definately tell BP (Sterling) Hi for me!
I still love mine. I have been cooking on it more than anything else.
Hope you are having a great weekend Chris. Nice to see ya. :)
lol Pid, Thanks!! I make the same ole breakfast fatties every time but I guess they are my favorite.
Hope the weather is treating you well. I'll send extra rain if it comes my way.
Thanks Pid! :)
Hi Jim! I used to have a good cracker recipe but I am not sure where I put it. I'll do some diggin'. :)
Your oven sounds great! Can't wait to hear how it works out for ya.
Thanks Jim! :)
Larry Thanks!! I think I owe you an email! Haven't forgotten.. just too many irons in the fire right now.
Hope your summer is going well. :)
This looks perfect, and that's quite the professional piston. Even thoughI don't get over here as often I'd like. Ya know.... It's like coming home!
I know what you mean about getting the drum "dirty" - it's the last time you'll see it all new and shiny. But in no time, it will be all "seasoned" and you'll think nothing of it.
My Memphis Pro is totally black inside now - smoke seasoned. Doesn't bother me a bit anymore. :)
As always,,,yum yum. Your bacon weaves are always so pretty.
David thanks! It's always nice to see you! :)
Hey Steve, how have you been? :)
Good to see you. Thanks for stopping by!
Thank you Mrs JP! Hope your summer is going well. I need to stop by and see what you've been up to. :)
Applauding!
Stunning preparation, Jeannie!!!!!!! Not just the fatty but that final plate is rocking.
Thanks Chris! :)
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