- Aug 27, 2008
- 5,170
- 409
This is my 1st attempt, as I introduce you to another creation. This will be a double layer, and I’m covering many aspects of the process during the prep and smoke, so be ready for the works, with installments over a 2-day period.
This is a project I started dreaming up and writing notes on a few months ago, and I’ve been putting this off for way too long. The time has come to share another adventure during my quest for the ultimate smoke!
I took a tip from another member who recently posted a reply to me:
***WARNING AND DISCLAIMER***
Reading/viewing the following thread may cause uncontrollable salivation/drooling. Do not continue until you have taken precautions to protect your electronics, and removed any unprotected power strips, etc. from the vicinity of your computer, as water/drool and electricity DO NOT MIX very well. It is also recommended that you wear casual clothing, and you may wish to have a roll of paper towels or other absorbent material within easy reach.
SMF, any of it's affiliates, nor the SMF member responsible for the opening post of this q-view cannot be held liable for any incidental or consequential damages resulting from this thread.
***LOL!!!***
BREAKFAST FATTY-CAKE
(for two 9” x 2” double layer cake pans as forms)
DAY ONE:
I began gathering my main ingredients and doing as much pre-smoke prep as I could.
I weighed out 2.5 lbs Tater Tots, hickory smoked with ½ qt water @ ~350* until browned and crisp (+/- 75 minutes), then chill in refrigerator in covered container. These will be used for part of the filling of the top section of the cake.
Onto my Smoke Vault Jerky Grate:
Ready to cool:
The tater tots are VERY crisp and have a light smoke flavor...very good...I'd do these again just for a side item!
I took 1 dozen grade A large eggs, scrambled with EVOO, a med/lg steamed and chopped vidalia onion in a 12” diameter pan, as a frittata (open omelet), seasoned only with cbp and light kosher salt, wraped in poly and chilled in refrigerator. This will be used in the bottom section of the cake.
Top of the wrapped frittata:
And, the golden brown bottom:
1lb-10oz of my home-made Canadian bacon slices for layering with tater tots:
To see how I made the CB, check here:
http://smokingmeatforums.com/forums/...ad.php?t=83133
3.3 lbs sliced side pork, seasoned w/cbp and kosher salt, hickory smoked, to layer with the frittata on the bottom section:
To see how I made the smoked side pork, check here:
http://smokingmeatforums.com/forums/...ad.php?t=91990
Pork Sausage from a locally-grown hog:
END DAY ONE
Please, join me on Tuesday (04-06-2010) for rest of the adventure as I show you how I'll put it all together!
Eric
This is a project I started dreaming up and writing notes on a few months ago, and I’ve been putting this off for way too long. The time has come to share another adventure during my quest for the ultimate smoke!
I took a tip from another member who recently posted a reply to me:
***WARNING AND DISCLAIMER***
Reading/viewing the following thread may cause uncontrollable salivation/drooling. Do not continue until you have taken precautions to protect your electronics, and removed any unprotected power strips, etc. from the vicinity of your computer, as water/drool and electricity DO NOT MIX very well. It is also recommended that you wear casual clothing, and you may wish to have a roll of paper towels or other absorbent material within easy reach.
SMF, any of it's affiliates, nor the SMF member responsible for the opening post of this q-view cannot be held liable for any incidental or consequential damages resulting from this thread.
***LOL!!!***
BREAKFAST FATTY-CAKE
(for two 9” x 2” double layer cake pans as forms)
DAY ONE:
I began gathering my main ingredients and doing as much pre-smoke prep as I could.
I weighed out 2.5 lbs Tater Tots, hickory smoked with ½ qt water @ ~350* until browned and crisp (+/- 75 minutes), then chill in refrigerator in covered container. These will be used for part of the filling of the top section of the cake.
Onto my Smoke Vault Jerky Grate:
Ready to cool:
The tater tots are VERY crisp and have a light smoke flavor...very good...I'd do these again just for a side item!
I took 1 dozen grade A large eggs, scrambled with EVOO, a med/lg steamed and chopped vidalia onion in a 12” diameter pan, as a frittata (open omelet), seasoned only with cbp and light kosher salt, wraped in poly and chilled in refrigerator. This will be used in the bottom section of the cake.
Top of the wrapped frittata:
And, the golden brown bottom:
1lb-10oz of my home-made Canadian bacon slices for layering with tater tots:
To see how I made the CB, check here:
http://smokingmeatforums.com/forums/...ad.php?t=83133
3.3 lbs sliced side pork, seasoned w/cbp and kosher salt, hickory smoked, to layer with the frittata on the bottom section:
To see how I made the smoked side pork, check here:
http://smokingmeatforums.com/forums/...ad.php?t=91990
Pork Sausage from a locally-grown hog:
END DAY ONE
Please, join me on Tuesday (04-06-2010) for rest of the adventure as I show you how I'll put it all together!
Eric