THE ULTIMATE BREAKFAST FATTY

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Being new to this all I have made so far is fatties.
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  This one needs to be added to the arsenal.  Thank you for the wonderful pictures.
 
You can't believe just how much I want to make this fatty (I have had to retype every second word so far). So, ingoring the drool runnung down my chin, just how big is a one gallon ziplock???????????? Around here, they are called a whole bunch of other things, but not one gallon
Gary.. give me your address, I'll send ya a box....lol...We americans told da world to Stick their Metrics....So you need a 3.75? liter bag???....LOL..You don't have Ziplock brand plastic bags, in Canada?...How far in da woods do ya live, Gary...Just jabbin' ya a bit....Its funny...as advanced as our world is and yet!!!!!.....

SmokinMad
 
Hey my friend
I dug out all my boxes of ziplocks but up here in Canada they are labled in cm x cm. Now you gotta know that this tells an old truck driver like me exactly------nothing. So I got out the measuring cup. Turns out the big one holds about 2 gallons. Guess I'll just go from there. I really HATE metric!!!!!!!!!!!!!!!
Gary
 
You can't believe just how much I want to make this fatty (I have had to retype every second word so far). So, ingoring the drool runnung down my chin, just how big is a one gallon ziplock???????????? Around here, they are called a whole bunch of other things, but not one gallon
I guess around 3 liters.
 
I know this is probably heresy, but how's it reheat?  I see myself making 2 of these on a weekend and taking one of them with me for breakfast at work the rest of the week.
 
 
I know this is probably heresy, but how's it reheat?  I see myself making 2 of these on a weekend and taking one of them with me for breakfast at work the rest of the week.
From what I remember it heated just fine in the microwave. Of corse  you don't get the exact same texture when reheating but it still tastes wonderful. I can tell you, with family around it didn't last long.
 
 
From what I remember it heated just fine in the microwave. Of corse  you don't get the exact same texture when reheating but it still tastes wonderful. I can tell you, with family around it didn't last long.
That's what I figured the answer would be.

No worries about the family, I'm willing to share.  But I'll do 2 of them and keep 1 reserved for week day breakfast.

Now all I have to do is get a smoker.  (still gathering parts for a mini)
 
Now that kind of precision - with the egg slicing and all - is damn impressive!

I am amazed each time I see a "fatty" displayed here, (having never dabbled with such myself yet I'm in awe), and I love that you had a whole theme or specific "Breakfast" flair to it all! BRAVO!!!

Cheers! - Leah
 
 
Now that kind of precision - with the egg slicing and all - is damn impressive!

I am amazed each time I see a "fatty" displayed here, (having never dabbled with such myself yet I'm in awe), and I love that you had a whole theme or specific "Breakfast" flair to it all! BRAVO!!!

Cheers! - Leah
 Thanks for those kind words. My endeavors have expanded so much since I joined this site. I first joined to learn about smoking. Now I make my own bacon, sausage, cured meats and started making my own wine. This site is GREAT!!!!
 
Agreed Mike! Indeed!

Every single day, I am in awe with newfound respect for all that people here do!

I am such a simpleton with my minimalistically arranged food, and therefore LOVE learning daily with all these wild posts!

Cheers to the site therefore and to your wonderful thread as well!!! - Leah
 
Leah your posts say many things about you. Simpleton is one that has never come to mind or tip of tounge .   
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( We bow to those who are worthy )
 
Well my goodness, thank you so much Gary!

I'll keep sharing and it's nice to know it's enjoyed.

But yes indeed, I do learn tons and tons each day here, and with these more involved threads and so forth. Fantastic stuff! Amazing!

Cheers! - Leah
 
I am going to try this for my Wife and I. I am smoking Ribs this Saturday and need to fill the Smoker,since I am going to fire it up I want to try this but I wont be eating it until Breakfast or brunch on Sunday morning.

Do you think that it will reheat well?
 
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