Breakfast Fatty
Special Thank you to friend of the show Dawn (@dawnchiefs on instagram!) for creating and sharing this delicious recipe! Check out our show we did with her HERE!
The Cook:
Cooker I Used: Weber 22" Kettle
Fuel: Kingsford Charcoal (aka "Blue Bag")
Time: 25 minutes prep / 1+ hours to set up in fridge /90 minutes cook
Ingredients:
5 Eggs, scrambled
1 1/2 pounds thick-sliced Bacon (14 pieces)
1 pound breakfast Sausage (also called Country Sausage)
4 green onions, sliced
1 cup shredded cheddar cheese
Optional Seasoning: Butcher BBQ Savory Pecan Seasoning
Time Line:
Several hours up to night before:
Lay out parchment paper on countertop and weave bacon together on it. To do this, lay out 1 piece of bacon horizontally near the top of parchment paper. Next, lay pieces of bacon side-by-side vertically across the horizontal piece with the top of every other piece UNDER the horizontal piece. Continue weaving the bacon together until you have a square. It is important to weave this tightly, as it will be what is holding in the other ingredients.
Now it is time for the sausage. I recommend using waxed paper as it makes the process much less messy. Take a piece of waxed paper a little over twice the size of your bacon square and fold it in half. Open the paper and place the sausage in the middle then fold paper back over the top. Using your hands or a rolling pin roll the sausage out to a square about the same size as the bacon weave. Peel waxed paper from one side, lay the sausage onto the bacon weave, then peel rest of paper off.
Next, make your scrambled eggs. Once cooked add green onion and a 1/2 cup of the shredded cheese and mix well to combine. Spread the egg mixture in a line evenly across the middle of the sausage. Sprinkle with remaining cheese.
Now it is time to roll your fatty up! Lift up end of parchment paper, peel the bacon weave off and begin to carefully and tightly roll it up, removing the paper from bacon as you go, so it resembles a bacon burrito. The seam should be on bottom. Use hands to seal the sausage at each end so the eggs can't fall out and then tuck bacon over ends and secure with toothpicks if needed. Wrap the parchment paper around the entire fatty and place in fridge for a few hours or overnight so that the fats in the pork firm back up (this makes it SOOO much easier to transfer to the grill).
A few hours before you cook, soak a handful of either hickory or apple wood chips in water. I have used hickory and apple wood successfully. Hickory is stronger flavor and the apple is a much milder flavor so it is your preference.
When you are ready to cook, set grill up for indirect grilling by placing a chimney of lit coals on one side of grill and a drip pan on other side. Drain water from wood chips and sprinkle wood on top of the lit charcoal. Place grate on grill and oil grate by wiping a paper towel dipped in vegetable oil across grates. Remove the fatty from the parchment paper and place directly on grill grate above the drip pan. Sprinkle with Butcher BBQ Savory Pecan Seasoning (has a fantastic sweet flavor) close lid and adjust vents to maintain a temp of about 300 degrees in the grill. After about 40 minutes, use a spatula to rotate (not turn over) the fattie 90 degrees so the side that was farthest from the fire is now closest and then close lid again. Total cook time is about 90 minutes when the temperature at center of the fatty is 165 degrees.
Once temperature is reached, remove from grill and let rest for about 10 minutes before slicing. Slices are delicious topped with fresh salsa!
TLDR Steps:
Make your Bacon Weave
Add a sausage layer
Scramble your eggs with onions and cheese
Refrigerate
Cook to temp, rest
Slice and Eat!