Breakfast Fatty

Breakfast Fatty pellet grill recipe BBQ smoker Breakfast Fatty

Breakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic, onion, bacon and a pound of Pepper Jack cheese with a nice bacon weave around it. Then, we smoked it for 4 hours. It was not just good, but really, really good, smoky and the stuffing blended together and brought you to happiness with each creamy bite. You can serve these as slices or on buns like a burger, all good.

Breakfast Fatty
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 4 hours @ 225 degrees (107c)
Grill: Louisiana Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple

Breakfast Fatty pellet grill recipe BBQ smokerOur Ingredients

Ingredients: Breakfast Fatty

  • 4 lbs. breakfast sausage
  • 3 lbs. thick sliced bacon, ¾ lbs. lightly cooked and crumbled
  • 1 lb. Pepper Jack cheese, cubed
  • 3 cups O’Brien potatoes
  • ½ cup sweet onion, diced
  • 6 eggs, scrambled
  • ¼ cup crushed garlic
  • Louisiana’s Smokey Spice Sweet Hot rub, to taste

Directions: Breakfast Fatty

Line a cookie sheet with parchment paper and flatten out the sausage. The paper will help you roll it up when you’re ready. Scramble the eggs and mix with the potatoes, onion, garlic and crumbled bacon.

Now spread your filling evenly over the sausage, lay the cheese out and give it a nice dusting with your rub. Now you are ready to roll…

Breakfast Fatty pellet grill recipe BBQ smoker The Stuffing Mix

Breakfast Fatty pellet grill recipe BBQ smokerSpread Your Stuffing Evenly Over the Sausage

Breakfast Fatty pellet grill recipe BBQ smokerAdd Cheese and Roll It Up

Breakfast Fatty
A Wood Pellet Grill Recipe

Breakfast Fatty pellet grill recipe BBQ smokerDo the Bacon Weave and Dust with Your Rub

Breakfast Fatty pellet grill recipe BBQ smokerIn The Smoke on the Louisiana

Breakfast Fatty
A Wood Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your fatty directly onto the grill and just let it hang out in the smoke and get happy for 4 hours or so.

When the meat reaches an internal temp around 190 degrees (89c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Breakfast Fatty pellet grill recipe BBQ smokerI use a Maverick ET-732 Remote Thermometer

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Breakfast Fatty
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

I did 4 hours @ 225 degrees (107c).

Breakfast Fatty pellet grill recipe BBQ smokerLet’s Eat

Breakfast Fatty
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
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http://www.maverickhousewares.com/ 

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

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Breakfast Fatty
Recipe Type: Fatty
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Breakfast Fatty We haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic, onion, bacon and a pound of Pepper Jack cheese with a nice bacon weave around it. Then, we smoked it for 4 hours. It was not just good, but really, really good, smoky and the stuffing blended together and brought you to happiness with each creamy bite. You can serve these as slices or on buns like a burger, all good.
Ingredients
  • 4 lbs. breakfast sausage
  • 3 lbs. thick sliced bacon, ¾ lbs. lightly cooked and crumbled
  • 1 lb. Pepper Jack cheese, cubed
  • 3 cups O’Brien potatoes
  • ½ cup sweet onion, diced
  • 6 eggs, scrambled
  • ¼ cup crushed garlic
  • Louisiana’s Smokey Spice Sweet Hot rub, to taste
Instructions
  1. Line a cookie sheet with parchment paper and flatten out the sausage. The paper will help you roll it up when you’re ready. Scramble the eggs and mix with the potatoes, onion, garlic and crumbled bacon.
  2. Now spread your filling evenly over the sausage, lay the cheese out and give it a nice dusting with your rub. Now you are ready to roll…
  3. So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your fatty directly onto the grill and just let it hang out in the smoke and get happy for 4 hours or so.
  4. When the meat reaches an internal temp around 190 degrees (89c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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