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Old 10-14-2013, 10:31 PM   #1
cowgirl
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Default A Breakfast Fatty and a Reheat

Made my usual breakfast fatty the other day (it's still my favorite kind). :)

fried potatoes, onions, ham, cheese, seasonings...



used my fatty piston..







into the BPS drum....










topped the English muffin with a slice of fatty, egg and hollandaise..





The next day I was going to heat a couple of slices in a skillet but decided to chickenfry them instead.





made skillet gravy with the drippings....





Topped a biscuit with the chickenfried fatty the smothered with skillet gravy..





I think this is my new favorite way to reheat a fatty. :)


Thanks for lookin'!
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Old 10-14-2013, 10:34 PM   #2
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And I thought my breakfast fatty that I did on the weekend looked good! Damn fine...DAMN fine!
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Old 10-14-2013, 10:37 PM   #3
Packmanjim
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I cooked a delicious fatty this weekend and yours puts mine to shame.
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Old 10-15-2013, 03:42 AM   #4
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That is ALMOST too pretty to eat.
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Old 10-15-2013, 03:45 AM   #5
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That looks mighty great,
may I assume you drain the filling of excess liquid?
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Old 10-15-2013, 05:36 AM   #6
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Good Lawd!!!!!!!!!
That reheat is a work of art!
Chicken fried fatty...............I could never dream of something that awesome!
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Old 10-15-2013, 05:45 AM   #7
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That is a beautiful thing, Jeanie!
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Old 10-15-2013, 05:49 AM   #8
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Par excellent!
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Old 10-15-2013, 07:18 AM   #9
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Picture perfect in every way, Jeanie. You rock the West......the Best!

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Old 10-15-2013, 07:33 AM   #10
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That looks absolutely devine, right thar!

Great job as always, Jeanie!
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Old 10-15-2013, 07:42 AM   #11
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Ummm Ummm...my fav also fried taters packed in a fatty.

Your bacon weave is a work of art.

After seeing your fatty piston a while back...I made one....sure makes it easier to really stuff a fatty.
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Old 10-15-2013, 07:51 AM   #12
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WOW

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Old 10-15-2013, 08:44 AM   #13
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Tell me more about the fatty piston please.
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Old 10-15-2013, 08:46 AM   #14
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the chicken fried slices with the gravy look crazy good!
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Old 10-15-2013, 08:49 AM   #15
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He,He,He, she said fatty piston....
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