Well, this all started with Mr. Coffman and I wanting bragging rights on who's fattie is the best. So I challenged this grizzled vet of all things cooked over an open fire and we decided to have fun with it, which is exactly what we've done. I've never tried making and cooking a fattie before so I had a lot of reading and a big hand from my funny little honey, Toni. With out who most of my cooking would still be....cavemanish.
Here's the start. I took 1# of BE's breakfast sausage and rolled it flat in a ziplock. Toni fired up one of the CI's I salvaged from a flea market and restored. She hit the pan with some butter and then proceeded to make some homemade homefries. A couple of Yukon Golds, a green pepper, a onion, two cloves of garlic and some Jane's Crazy Mixed Up Seasoning. After this was cooked in another pan went a couple of scrambled chickies. Here we go....for real this time....I mean it...seriously....ok,ok, I'll stop. Here.
The homefries and eggs went into the fridge to cool down. While that was chillin I got my weave on.....my bacon weave that is. Then everyone was assemble so everyone could be assembled. First the sausage went on top of the bacon weave, then the homfries went on top of that and then the eggs went on top of that and then some cheddar on top of that. I KNOW RIGHT!! INSANE!!
All of this was rolled tightly and some leftover bacon and sausage was used to plug some holes. After being rolled it was wrapped in clear wrap and placed into the fridge until this afternoon when chores were done.
After chores were done I got the 22" WSM fired up with some Humphrey's lump. I also used a water pan. I don't think I have enough crud built up on my cooker yet and felt I would be chasing temps for two hours. I used the lump because I wanted it to run at about 300 for at least two hours and I know lump burns hotter than briquettes. It ran pretty much at that. It dipped to 288 but really stayed up near or at 300 for the hole two hours.
Well chores done, let's get this ship a cracken! Everything set up and fattie on the cooker and probed.
I wanted to pull this at about 170 and that's exactly what I did. After two hours it hit 170.
I brought it in and let it rest for a hot second before I cut into it.
After setting as long as I could possibly stand it I sliced this bad boy open.....wait for it.....wait for it....and
BOOMSHACKALACA!!!!! PEOPLE!!!
No way! I couldn't believe it! I was like a kid at Christmas! This thing was a beauty!
Will I do one of these again?.....oh yes I will. I'm thinking one of an Italian variety though. Until then, it's breakfast fattie for Toni and I all this week! Thanks for looking and we hope you all have a great week!
