Pig Daddy
Full Fledged Farker
Saturday, as I was strolling through Glen Ellyn Dominicks, I couldn't help but notice that not only the Smithfield - Double Cut Bacon was "buy one, get one" but that Jimmy Dean Premium Pork Sausage was too. A no brainer.
Sunday morning breakfast with the boys was screaming "Fatty!" and the Mrs. was going to be out....no guilt-game on!
Because this was intended to be a breakfast fatty, the main ingredients included bacon, sausage, portabellinis, green pepper, white onion, garlic and cheese.
I started my fatty by creating a bacon weave and dusting it with Cimmaron Docs Sweet Rib Rub & Bar-B-Q Seasoning.
Next, I flattened out the sausage roll into a square leaving room around the edges. Then I added sauteed portabellinis, green pepper, white onion, garlic and cheese.
Once stuffed, I rolled the sausage layer completely sealing the stuffing inside. I then rolled the bacon weave around it using the wax paper to keep it all in place and from sticking.
I placed the fatty on my Weber Kettle One -Touch Gold using indirect heat with two chunks of Pecan.
Because of the amount of fat in this fatty, I chose to smoke it at 225 degrees hoping to render much of the fat...yeah right, who am I kidding?
Making a meal on my Weber Kettle using Kingsford Blue and cracking open an Old Style reminds me a lot of my late father. Although, come to think of it, he never drank his beer from a glass.
Oh boy, if you could only smell it! After about 3 hours on the Weber Ketttle, the bacon is starting to crisp up. What a beauty!
Of course I had to add a little sweetness, so I glazed it using Whiteford's Sweet and Spicy BBQ Sauce letting the bacon almost candy.
After letting it rest a few minutes, I cut it in two. Nice smoke ring, juicy and delicious!
Yeah, don't come to my house hoping to lose weight or lower your cholesterol. Smoking this fatty took much longer than I had anticipated and by the time it had finished it was afternoon. But in the end, it was worth the wait. These juicy, smoked medallions along with a few fried eggs is nothing short of heaven.
Thanks for looking. Cheers!
Sunday morning breakfast with the boys was screaming "Fatty!" and the Mrs. was going to be out....no guilt-game on!
Because this was intended to be a breakfast fatty, the main ingredients included bacon, sausage, portabellinis, green pepper, white onion, garlic and cheese.
I started my fatty by creating a bacon weave and dusting it with Cimmaron Docs Sweet Rib Rub & Bar-B-Q Seasoning.
Next, I flattened out the sausage roll into a square leaving room around the edges. Then I added sauteed portabellinis, green pepper, white onion, garlic and cheese.
Once stuffed, I rolled the sausage layer completely sealing the stuffing inside. I then rolled the bacon weave around it using the wax paper to keep it all in place and from sticking.
I placed the fatty on my Weber Kettle One -Touch Gold using indirect heat with two chunks of Pecan.
Because of the amount of fat in this fatty, I chose to smoke it at 225 degrees hoping to render much of the fat...yeah right, who am I kidding?
Making a meal on my Weber Kettle using Kingsford Blue and cracking open an Old Style reminds me a lot of my late father. Although, come to think of it, he never drank his beer from a glass.
Oh boy, if you could only smell it! After about 3 hours on the Weber Ketttle, the bacon is starting to crisp up. What a beauty!
Of course I had to add a little sweetness, so I glazed it using Whiteford's Sweet and Spicy BBQ Sauce letting the bacon almost candy.
After letting it rest a few minutes, I cut it in two. Nice smoke ring, juicy and delicious!
Yeah, don't come to my house hoping to lose weight or lower your cholesterol. Smoking this fatty took much longer than I had anticipated and by the time it had finished it was afternoon. But in the end, it was worth the wait. These juicy, smoked medallions along with a few fried eggs is nothing short of heaven.
Thanks for looking. Cheers!
