In today's recipe I'm making a Smoked Breakfast Fatty (a variant of what many call the Bacon Bomb) on the Pit Boss Pellet Grill. Of course you can make this recipe using the indirect heating method on any grill.
2 lbs ground pork sausauge
1 lb bacon
Slap's BBQ The Perfect Rub to taste
1/4 mushrooms diced
1 small Jalapeno Pepper diced
1/2 medium yellow onion diced
6 lightly scrambled eggs (can't still be a bit damp; will continue cooking on the smoker).
1/4 tsp dried garlic powder
Heat 2-3 tablespoons of vegetable oil in a pan over medium high heat.
Add the onion and cook until the onions become almost translucent (about 3-4 minutes), then add the mushrooms, garlic powder and jalapeno. Continue cooking until the mushrooms and jalapeno become a soft.
Drain the onion ingredients on a paper towel.
Lay a piece of wax paper down on your work space about 2 feet x 2 feet. Make the bacon weave. You can watch the video below to learn how to do this. If you don't want to use wax paper, you can use 2 spatulas to roll up the fatty when ready.
Spread the sausage evenly over the bacon weave, leaving about 1 inch of space around the edges.
Add the scrambled eggs and onion mixture.
Season the top of the mixture with the Slap's BBQ Rub and then roll up. Discard the wax paper.
Close the ends of the fatty with your fingers by making sure the bacon overlaps the ends. Using the Slap's BBQ rub, apply another layer of seasoning on the top and sides of the fatty.
Set your Pit Boss Pellet Grill between 225 and 250 degrees F and place the fatty on the grates with the seasoning side down. Now you can apply BBQ rub to top side of the fatty.
Cook until the fatty reaches 158-160.
Apply BBQ sauce and continue smoking until the fatty reaches an internal temperature of 163-165. It needs to be 165 when done, but if you remove at 163 and let rest for 15 minutes the temperature should continue to rise to 165.
Remove the fatty from the Pit Boss and let rest 15 minutes. Slice and serve!