We're gonna make a Canadian version of this today. Scrambled eggs and homemade hash browns (fried, cubed potatoes, peppers and onions) as the stuffing. Thanks for the inspiration!
@@Armadillopepper Well, I used Maple flavoured bacon and Montreal steak seasoning and a touch of hickory bbq sauce at the 3 hour mark. When the taste test came, I got the same result you did, suggestions that this should be a regular weekend feature. Everyone loved it. Once again thanks for the inspiration.
Looked good, Jeff. It's always nice when family and friends ask you to make something again, asap. It also makes justifying the purchase of new bbq toys/supplies SO much easier.
@@Armadillopepper I went the day before yesterday. Fishing was pretty tough, with high, muddy water. I wound up with 21 gills on the fly rod(s). The people waiting to leave the launch at the end of the day were functionally skunked - with two small bass, one tiny trout, and a baby bluegill between them. I guess I didn't do too bad after all. Boat traffic here will get worse as the weather warms and the bluegills start bedding, which is usually around the end of May in this area.
@@Armadillopepper They are. I usually dry-dust and deep fry the boneless; skinless fillets. I do have a kind of Cajun stir-fry that I do when I only have a dozen or so fillets available. It doesn't look really appealing, but is tasty and filling.
Mouth is watering...can't wait to try it....I'm worried that it will taste like burned fat tho from the drippings on the pan underneath...fyi..I've never cooked a fatty before so maybe no worries?
That’s a great idea Jeff and hey you even managed without the wax paper! :) I’d easily have that for breakfast, gotta have peppers in there and the mushrooms with egg, simply delicious! Great job brother and hope you guys have a great weekend!
How long does it take in the smoker. I figure on assembling it the night before, storing it in the fridge and getting up early to start cooking it. Just wondering on how early I got to get up.
Should I be using a thick slice bacon for these? seems like every time I get bacon these days it's sliced so thin it's falling apart and tearing every time you try to move it, also do you think there's a way to make turkey bacon work for one of these?
I've not tried turkey bacon and not sure hot fatty it is. Youbwant the fat that vacon has. You want a medium thickness, not that real thick bacon. You could use thin bacon, but suggest overlapping it more.
Wife: How did my husband die? Coronoer: Massive heart attack Wife: But he was in great physical shape! Coroner: Ma'am, did you see what he ate for breakfast? Don't get me wrong, it looks phenomenal. The thing is, there are only two people in my house and this is enough to feed at least 10 people. I guess you could always just make a much smaller version.
Looks great, but why does the cooked egg have to be at 165? In my humble opinion, the middle of the egg can be 150, The sausage meat would then be at least 165.
This has to be one of the best "Fatty"s I have seen. That bacon was wrapped so beautifully around the sausage.
Thank you Brian. Lots of food here, so plenty of leftovers 😀.
We're gonna make a Canadian version of this today. Scrambled eggs and homemade hash browns (fried, cubed potatoes, peppers and onions) as the stuffing. Thanks for the inspiration!
Let me know how that turns out.
@@Armadillopepper Well, I used Maple flavoured bacon and Montreal steak seasoning and a touch of hickory bbq sauce at the 3 hour mark. When the taste test came, I got the same result you did, suggestions that this should be a regular weekend feature. Everyone loved it. Once again thanks for the inspiration.
I’m definitely going to try this! Go Big Blue!!
Yea, couple of rough weeks for the football team
@@Armadillopepper I know! Gotta get Levis healthy and we should make a good run.
That looks great!!!! Love the UK spatula!!!!!
Go Big Blue!
That does look really good
Thanks!
Looked good, Jeff. It's always nice when family and friends ask you to make something again, asap. It also makes justifying the purchase of new bbq toys/supplies SO much easier.
Totally agree Ken. You fishing any now? My son went yesterday, but no luck. He said lake was crazy with jet skiing and tubing.
@@Armadillopepper I went the day before yesterday. Fishing was pretty tough, with high, muddy water. I wound up with 21 gills on the fly rod(s). The people waiting to leave the launch at the end of the day were functionally skunked - with two small bass, one tiny trout, and a baby bluegill between them. I guess I didn't do too bad after all. Boat traffic here will get worse as the weather warms and the bluegills start bedding, which is usually around the end of May in this area.
Bluegills are some good eating
@@Armadillopepper They are. I usually dry-dust and deep fry the boneless; skinless fillets. I do have a kind of Cajun stir-fry that I do when I only have a dozen or so fillets available. It doesn't look really appealing, but is tasty and filling.
Wow that looked good. Glad to see your taste tester in this one.
She went on and on about this recipe. Asked me to make it again today 😃.
I thought the same thing... Great video
Wow looks awesome Jeff! Never thought of putting egg in, very creative!
Tha is Tom. Tami is wanting me to make this again 😄.
Nice work Sir!!
Thanks Mike!
I never would have thought about a breakfast fatty, looks really good thanks for sharing and take care my friend!
Thanks DW. You stay safe up there in Cincy!
Damn that looks good! not only for breakfast but I'm thinking lunch and or dinner as well.
I did eat it throughout the week for breakfast and I do believe lunch one day 😄
It’s a beautiful thing !
Thanks Matthew
Looks great thanks for sharing, will be adding this to my list of smoking meats.
Thanks Dan. You get a lot of leftovers with this recipe.
Yummy...
Thanks Nikko!
Wow Jeff that is one masterpiece!!! I mean we all need to start the day off with that goodness! job well done mon ami
Agreed! Thanks Booger.
Nice
Thanks Andy
Awesome job once again sir.
Thank you JP. Stay safe!
Looks awesome 😎. New to me. Sausage and bacon and eggs smoked. Wow 🤩
Thanks Mike. We really enjoyed it.
Mouth is watering...can't wait to try it....I'm worried that it will taste like burned fat tho from the drippings on the pan underneath...fyi..I've never cooked a fatty before so maybe no worries?
No worries Steve. Give it a try!
Has anyone tried this on a black stone or a grill?
I've done fattys before, but I never thought about making breakfast with one. Great idea Jeff. Keep em coming, and y'all stay safe. = )
I had 2 sliced for breakfast throughout the week 😁
That’s a great idea Jeff and hey you even managed without the wax paper! :) I’d easily have that for breakfast, gotta have peppers in there and the mushrooms with egg, simply delicious! Great job brother and hope you guys have a great weekend!
Thanks Charley and you stay safe. Looking forward to seeing you use that new cooker.
How long does it take in the smoker. I figure on assembling it the night before, storing it in the fridge and getting up early to start cooking it. Just wondering on how early I got to get up.
If I remember it was inbthe 3 hour range, but cooked at 225. The pizza fatty I just was closer to 2 hours, but I cooked at 250 I believe.
Should I be using a thick slice bacon for these? seems like every time I get bacon these days it's sliced so thin it's falling apart and tearing every time you try to move it, also do you think there's a way to make turkey bacon work for one of these?
I've not tried turkey bacon and not sure hot fatty it is. Youbwant the fat that vacon has. You want a medium thickness, not that real thick bacon. You could use thin bacon, but suggest overlapping it more.
Go Big Blue
Yes sir! Great football win over Louisville!
@@Armadillopepper I will make this for the Citrus Bowl morning.
👍
Myself quarantine just went to another level
Perfect for quarantine. Lots of leftovers!
That's a mighty fine spatula. you a kentucky boy ?
Grew up about 40 minutes from Lexington.
@@Armadillopepper 👍that alone earns a sub from me and your videos are awesome too.
Thanks Brock. What part are you from?
@@Armadillopepper louisville
I used to go to the Derby when my great aunt lived there. My brother is a big Louisville fan back to the Crum days.
Uk? Hope that's for the Cats! Go Big Blue! Good video thanks doing my first tomorrow
Are there any other Cats worth mentioning? Go Big Blue!
C. A. T. S. Cats, Cats, Cats!
Dang Jeff that thing looks awesome buddy. Yes I would need cheese in mine but yours looks great. 👍👍
Thanks you Mike. I got to enjoy this for several days.
Hey Jeff did you send me an email? Just making sure it was really you before I answer
@@mikecha1957 Yes 😁
These thing have been rocking lately. Its like, Food art. Haha. Thanks.
I'll have to do some looking for other ideas.
The safe temp for fresh cuts of pork is 145 and ground pork is 160.
Got that EGG 🥚 😂
Go Cats!
Yessirree!
This was pretty and yummy! I didn't know you were so artistic with bacon.. 😋 I vote lots more fatties in our future.. 😊😘
Bacon makes everything better 😄
Woo Wee, that's one fatty I'd love to have for breakfast. turned out awesome Jeff. Thanks.
Thanks Mike. Egg was really nice in this.
Wife: How did my husband die?
Coronoer: Massive heart attack
Wife: But he was in great physical shape!
Coroner: Ma'am, did you see what he ate for breakfast?
Don't get me wrong, it looks phenomenal. The thing is, there are only two people in my house and this is enough to feed at least 10 people. I guess you could always just make a much smaller version.
Makes for good leftovers 😋
Dream come true if I had teeth! LOL that's beautiful!
It's soft 😁. Thanks Daniel!
looks awesome jeff to much work for me I am afraid
It is a bit more effort indeed
Hi Jeff got any tips on doing something with a duck got a mate coming over and we have never done duck
@@martinwitherspoon7782 Score the fat layer with a knife and finish it at a higher temp so you can get it crispy.
Your daughter Tammy is so cute.
She is cute, but super grumpy. Life is full of tradeoffs 😁.
Hi Jeff,
Wow!
Looks Killer,
Say hi to Tami for me!
Pete
Hi! Hope you're having a fantastic weekend! 😊
3 lbs of meat and lots of leftovers Pete!
Looks great, but why does the cooked egg have to be at 165? In my humble opinion, the middle of the egg can be 150, The sausage meat would then be at least 165.
Bi, No mention of egg being 165, just pork.
@@Armadillopepper oh ok. Its just that your probe seemed to be pretty far in. My bad I guess.
That is one of the most unhealthy heart stopping food videos I've ever seen. Shame on you. Btw I'm making it in the morning 😄
Why thank you sir!
I subscribed until I realized you are using a pit boss.
SEE YA!!
Well.... bye.
Why do people where sunglasses on RUclips? It feels impersonal maybe?
To keep the sun out of their eyes. Not just RUclips, when driving, when fishing, golfing, outdoor BBQ, etc.
@@Armadillopepper Haaaahaha! Love this reply. I hope I didn't come off negatively. I was genuinely just curious. ;) Love your channel so far!
God I am tired of the gloves