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Breakfast Fattie... My New Favorite Brunch Dish
Parallel
Posts: 433
Introducing the Breakfast Fattie...
Cook eggs like an omelet trying to keep the pieces as large as possible.
Create a bacon weave on cellophane wrap using the entire lb of bacon
Cut the Ziploc bag and carefully place the sausage on some parchment paper...
Add cheese, keeping away from edges so the sausage will seal.
Add tater tots in a pyramid at one end of the edge and cheese filling, keeping away from edges so the sausage will seal.
Roll the sausage around the fillings like a sushi roll being sure to seal the edges. It helps to roll the parchment paper up like a tootsie roll and continue to tighten it down around the roll. Once the sausage roll is good and tight, remove the parchment paper and place the sausage roll onto the bacon weave. using the cellophane wrap to roll it again like a sushi roll and to tighten the roll. Place in the refrigerator until you're ready to cook.
Smoke the fattie at 375° - 400° indirect for about an hour or until the internal temperature reaches 165°. As you can see I still get some leakage of the cheese, but the majority of that came after I poked my Thermapen probe into it to check the internal temperature. The bottom line is that it's not that much of a problem if some of it comes out.
Allow to rest for at least five minutes before cutting.
Money Shot!
Slices of breakfast heaven.
Breakfast fattie, served with fresh baked drop biscuits.
It's like a slice of smokey breakfast pie...
Protection Pics
For those who don't know... placing a firearm beside a special dish I've cooked is a silly tradition that I and some of my firearms enthusiasts friends have been doing for years. It's ostensibly to "protect" such awesome food from the "hungry masses" who would take it. No actual hungry masses were harmed during the making of this thread.
Protection provided by my Sig Sauer P225 with threaded and extend barrel... you know... in case I need to thread on a suppressor (commonly referred to as a silencer) to take out the fattie thief quietly... LOL.
- 1lb breakfast sausage
- 1lb bacon
- 10 slices American cheese
- 4 eggs beaten
- 21 tater tots (precooked very crisp)
Cook eggs like an omelet trying to keep the pieces as large as possible.
Create a bacon weave on cellophane wrap using the entire lb of bacon
Cut the Ziploc bag and carefully place the sausage on some parchment paper...
Add cheese, keeping away from edges so the sausage will seal.
Add tater tots in a pyramid at one end of the edge and cheese filling, keeping away from edges so the sausage will seal.
Roll the sausage around the fillings like a sushi roll being sure to seal the edges. It helps to roll the parchment paper up like a tootsie roll and continue to tighten it down around the roll. Once the sausage roll is good and tight, remove the parchment paper and place the sausage roll onto the bacon weave. using the cellophane wrap to roll it again like a sushi roll and to tighten the roll. Place in the refrigerator until you're ready to cook.
Smoke the fattie at 375° - 400° indirect for about an hour or until the internal temperature reaches 165°. As you can see I still get some leakage of the cheese, but the majority of that came after I poked my Thermapen probe into it to check the internal temperature. The bottom line is that it's not that much of a problem if some of it comes out.
Allow to rest for at least five minutes before cutting.
Money Shot!
Slices of breakfast heaven.
Breakfast fattie, served with fresh baked drop biscuits.
It's like a slice of smokey breakfast pie...
Protection Pics
For those who don't know... placing a firearm beside a special dish I've cooked is a silly tradition that I and some of my firearms enthusiasts friends have been doing for years. It's ostensibly to "protect" such awesome food from the "hungry masses" who would take it. No actual hungry masses were harmed during the making of this thread.
Protection provided by my Sig Sauer P225 with threaded and extend barrel... you know... in case I need to thread on a suppressor (commonly referred to as a silencer) to take out the fattie thief quietly... LOL.
Every time my elbow bends my mouth flies open.
Comments
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Amazing!!!!!!!!
You are the Fattie King!! -
Yep, I need to do one of these stat. I don't eat eggs though, maybe I'll leave that part out.CheersB_BFinally back in the Badger State!
Middleton, WI -
LOL... well... I certainly fit what the image of a Fattie King ought to look like.Dfishel said:Amazing!!!!!!!! You are the Fattie King!!
)
Every time my elbow bends my mouth flies open. -
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The fattie is awesome. Would have looked better with an SR9C. Dave - Austin, TX
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That looks awesome.
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Bookmarked before even getting to the end! That is amazing! Nice work!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Nice job Parallel, I have done fatties for apps with jalepenos, cheese and bbq sauce inside but I need to try the breakfast version._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Good looking cook. The gratuitous firearm pic is sad...
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Okay, I want to eat breakfast again... that looks awesome....bacon and sausage and eggs, oh my!!!Suwanee Georgia - suburb north of Atlanta
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No sadness here... happy happy happy to be free.Spaightlabs said:Good looking cook. The gratuitous firearm pic is sad...
Every time my elbow bends my mouth flies open. -
Nice fatty! =P~
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What is sad is those who don't realize that without the 2nd, we lose the 1st. For those of you offended by firearms, I truly pray (hope that doesn't offend you too) that you never regret not having one when you need it.I cook. I eat. I repeat. Thornville, Ohio
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Parallel, were the eggs still moist when the fattie was done on the BGE?
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I am definitely doin this one!!! Thanks for all the great pics!!!! =D>
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Yes, I purposely tried to under cook them, but failed. Even so, they were fine as they were basted in pork sausage fat during the entire cook. They were nice and moist but a bit firmer than I would have liked.mb99zz said:Parallel, were the eggs still moist when the fattie was done on the BGE?
Every time my elbow bends my mouth flies open. -
I bet a gravy covered fattie would be amazing. Nice job dude.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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