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Old 05-15-2011, 07:23 PM   #1
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FATTY: It's what's for breakfast!!!!

I wanted a to try a breakfast fatty...I mean - there are 2 breakfast ingredients in a fatty already...? sausage and bacon - right?

So - I scrambled 6 eggs, with lots of dill, garlic, some cracked black pepper and 3 kinds of cheese:



This one also had some red and green bell pepper in it...


Smoked them in the Smokin' Tex 1405 over Apple wood chunks for 2 hrs @ 250F

T

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Old 05-15-2011, 07:34 PM   #2
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Throw some tater tots in there too and you're all set
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Old 05-15-2011, 09:47 PM   #3
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Quote:
Originally Posted by pacanis View Post
Throw some tater tots in there too and you're all set
Tater Tots are God's chosen food.

I would literally eat them at every meal.

If I let myself go.

Which could be any day now, seriously.
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Old 05-15-2011, 09:56 PM   #4
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tater tots....hmmmm....inside the fatty...?
T
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Old 05-16-2011, 06:28 AM   #5
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tater tots....hmmmm....inside the fatty...?
T
Sure. Lots of breakfast fatties have tater tots in them to round out the food groups. I've never made one, but I've seen the pics I don't imagine they would roll up very well, so maybe they just do one row.
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Old 05-16-2011, 09:13 AM   #6
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I see... well - I may try som nicely shredded has browns that have been cooked fairy crisp... put them in witht eh scrambled sggs, and so on....That might satisfy the potato needs in this, and allow for som textures that could get soggy otherwise..?
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Old 05-16-2011, 12:24 PM   #7
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Man! That looks mighty fine!!!!!!!!
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Old 05-16-2011, 12:32 PM   #8
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Thanks Paymaster!

The taste is far better than the visual appearance, and to me that is a good thing because after all:

"The stomach is a blind organ..."
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Old 05-16-2011, 12:47 PM   #9
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Very nice, T. Great pix.

If you can catch it, it can go in a fatty.
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Old 05-16-2011, 12:53 PM   #10
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Thanks Al - the lighting indoors was not favorable and I did not take time to correct them.....
I was thinking about a teriakied salmon and proscutto fattie stuffed witha white cheese...I am trying to plot that one out right now...I am thinking the flavor of Boursin - but a harder cheese would hold up to the cook better....Ideas?

T
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