THE ULTIMATE BREAKFAST FATTY

Discussion in 'Fatties' started by mike johnson, Nov 10, 2012.

  1. Being new to this all I have made so far is fatties. [​IMG]   This one needs to be added to the arsenal.  Thank you for the wonderful pictures.
     
  2. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Its my pleasure Cathy. Post the pics here after you make it so we can see it...
     
  3. 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
     
  4. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    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
     
  5. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I guess around 3 liters.
     
  6. Great looking fatty! I like the way the layers worked out. Good job very insperational
     
  7. damn that looks good ,just need to garnish with some lipitor and plavix
     
  8. Nice looking fattie!!
    How much bacon did take for the weave?
    Thank
    Charlie
     
  9. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

     I believe it was close to 2 packages
     
  10. fritzmonroe

    fritzmonroe Smoke Blower

    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.
     
  11. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    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.
     
  12. fritzmonroe

    fritzmonroe Smoke Blower

    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)
     
  13. 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
     
  14. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

     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!!!!
     
  15. 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
     
  16. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Good Lord Leah

    I read your meal recipes with awe.  NEVER would I call you a simpleton!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Keep posting Hon--please

    Gary
     
  17. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Leah your posts say many things about you. Simpleton is one that has never come to mind or tip of tounge .    [​IMG]( We bow to those who are worthy )
     
  18. 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
     
  19. - And thank YOU Mike! Coming from one who just whipped up this "art," I appreciate that greatly as well!!!! Cheers! - Leah
     
  20. joe r 6772

    joe r 6772 Newbie

    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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