Here's another that I enjoy serving. It's a smoked "fatty". Sorry I don't have photos of the entire process, but I hope you get the idea.
Start with a bacon weave, then add a thin layer of a mix of ground beef and ground sausage. From there, you can be as creative as you would like. Add cooked potatoes, veggies, peppers, and curse as you like, then roll it up and smoke it.
It helps to start the bacon weave on plastic wrap, as this aids in rolling it.
The photos are from a breakfast fatty I made that has scrambled eggs, potatoes, and cheese inside.
Fatty
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- Location: Western Sydney
Re: Fatty
Wow!!!!!. That thing looks fantastic
Now you have given me more Cholesterol raising recipe ideas
On a serious note though, i am definetly going to have a go at doing one
Shayne
Now you have given me more Cholesterol raising recipe ideas
On a serious note though, i am definetly going to have a go at doing one
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: Fatty
Time is two or three hours, depending on how thick you roll it, smoker temp, etc. 165 or so would be a safe temp. Usually you can tell it's done by the bacon on the outside.
The beauty of these is building your own, the way you like it. Nearly anything can be put inside them.
The beauty of these is building your own, the way you like it. Nearly anything can be put inside them.
Cheers!
Johnny
Johnny
Re: Fatty
WOW! That looks so awesome. Has given us so many ideas.
Imagine a typical Big Breaky at a cafe or restaurant.... bacon, sausage(mince) , eggs, mushroom, hash brown (grated potato) Tomato, onion..... maybe chipolata or chorizo.... oh my, the options are endless
Nice one Johnny
Cheers
Rod
Imagine a typical Big Breaky at a cafe or restaurant.... bacon, sausage(mince) , eggs, mushroom, hash brown (grated potato) Tomato, onion..... maybe chipolata or chorizo.... oh my, the options are endless
Nice one Johnny
Cheers
Rod