![]() ![]() Roll the sausage and stuffing into a log roll.Arrange scrambled eggs, bacon, and frozen French toast in the middle.Spread out pork sausage into a large piece of cling wrap big enough to shape sausage into a log.Taste and then adjust the seasonings to your liking. Charcuterie tip: Scoop 1 teaspoon of the sausage you made and cook on a hot saucepan.Mix the ground pork with the rest of the sausage ingredients.Make sure he grinds up the fat from the fat cap into the ground pork Have your butcher grind up 2 lbs of boneless pork shoulder.Use your imagination with anything you can find in your kitchen and fridge to make fatties If you’re too busy, regular store bought breakfast sausage is fine. Regular ground pork is fine but the best sausage comes from boneless shoulder hand ground by your butcher. I found some eggs and some ground pork so I decided to make a Bacon Weave Breakfast Fatty. I wanted something to perk up my students in my Saturday BBQ class so I scoured my freezer and found some bacon and leftover frozen Apple Fritter donuts. I’ve done some mundane and some imaginative (read, strange) bacon fatty concoctions so this one is pretty tame. For me, eating is a rite of renewal and great art that I’m going to make accessible to you with some imagination and helpful hints. You can tell it’s been a tough workweek for me as I unwind by writing this article and shift my focus from the world of IT into the world of smoke, fire, and meat. It’s a rite of renewal and a triumph of the daily abrasions from the demands of a job, the Dogbert bureaucracy, and being the first in line for the rolled up newspaper when things don’t go right. It’s a celebration of my survival of another busy week at work trying to oversee project managers that build the IT infrastructure of datacenters, networks, microwave system, servers, workstations, and devices that bring water to 18 million persons across 300 cities and 5,000 square miles. BBQ allows me to affirm my soul and the preciousness of simple things in life. It’s easy to prepare and you and your guests will be filled with tasteful satisfaction of this heart-attack-on-a-plate. There are countless ways to make a BBQ Fatty which is essentially a flavorful sausage wrapped around anything you fancy eating from pork loin to shrimp to polenta. Since September is my designated Bacon Month (see previous week’s post), I’m up living up to my calling to create something with bacon that’s suffused with the character and tradition of true American BBQ. I humbly submit that it’s as sophisticated as any culinary craft can be and it’s genuine gastronomic art in the eyes of the beholder. BBQ foods are hearty, fulfilling, and leave a satisfying knot in your stomach that defy hunger pangs until your next meal. ![]()
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