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.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Pork on the Green Mountain Wood Pellet Grill (Cooking on the Green Mountain Wood Pellet Grill Book 1)

Breakfast Fatty
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 4 hours @ 225 degrees (107c)
Grill: Wood Pellet Grill
Pellets: Green Mountain Grill’s Premium Apple Blend

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
A Wood Pellet Grill Recipe

Breakfast Fatty
A Wood Pellet Grill Recipe

Cooking Directions: Breakfast Fatty

Preheat the grill to 225* (107c). Place your Fatty directly onto the grill and insert your meat probe if you’re using one. Grill temps will vary by grill, pellets so you will be cooking by the internal temp verses time.

Just let your Fatty hang out in the smoke and get happy for 4 hours or so.

When the meat reaches an internal temp around 170* (77c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer (see our store) for checking meat temps.

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 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 Grill is just like your oven except it uses wood pellets and has wheels.

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

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, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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

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They are “How To BBQ Picture Books

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