Man Cave Cuisine

It’s November!  Fall is upon us in Central Kentucky, leaves are changing colors and quickly falling to the ground;  Mornings are crisp with spots of frost; Football is on several nights a week and everyone is talking about basketball!  Halloween just ended and kicked off Food Season with a sugary bang!  In honor of this annual event, ManCaveCuisine would like to announce   Pork-A-Palooza 2011!!  We honor “the other white meat” and its versatility with a full day of Pork Recipes (Breakfast, Lunch, and Dinner, but not necessarily on in the same day).

For Breakfast, we decided on Bacon Cups.  These delectable little meals-in-a-bite had BIG FLAVOR!

Look at the full post here: Breakfast Bacon Cups

Lunch consisted of a hot bowl of Bacon and Cheddar Potato Soup with Kentucky Country Ham Sliders!  Alex’s recipe for the soup was a perfect compliment for Brian’s KY Ham Sliders, or is it the other way around?  Regardless, the two married in perfect harmony on our plate and joined in infamy in our bellies!  Crazy how that works, right?!

Bacon and Cheddar Potato Soup

Kentucky Country Ham Sliders

For Dinner tonight we are featuring Hickory Smoked Breakfast Fatties (cause breakfast for dinner is AWESOME!)!  It is the primordial essence of man to showcase his prowess and worth by delivering a gut-filling meal of culinary satisfaction!  This “Carnivour Cannon”, this “Hog Howitzer“, this “Pork Pontoon” is not for the faint of heart and is the culmination of eras of man’s quest to prepare his prey for consumption.  Warning: if you are against eating insane amounts of meat, you may want to skip to the dessert section now!

We made 2 versions:

Italian Sausage Breakfast Fatty

First the ingredients:

1 lbs Peppered Bacon (we used bacon from Browning’s Country Ham)
1 lbs ground Italian sausage
Tater Tots
Diced Onions
Diced Red Peppers
Diced Green Peppers
Pepper Jack Cheese
BBQ Sauce (your choice, we used Sweet Baby Rays)
Sausage Gravy
1 Egg

Bob Evans Mild Breakfast Sausage Fatty

1 lbs Applewood Bacon (we used bacon from Browning’s Country Ham)
1 lbs Bob Evans Mild Breakfast Sausage
3 eggs, scrambled
Red Bell Peppers, diced
Green Bell Peppers, diced
Onions, diced
Velveeta Cheese

Now here’s how to do it:

Put the sausage in a 1 gallon zip-lock freezer bag and roll flat and even for the entire bag.  Place this in the fridge to set for about and hour.  Prepare your other ingredients (we let the scrambled eggs cool for a while too).

Open the zip lock bag and slice down each side, peeling the top of the bag back from the sausage.  Then sprinkle the ingredients you want in the middle of the square.  Once you have what you want for the inside, start by rolling up the sausage around the goodness!  Pinch and fold up the ends to seal everything in.

Next we create a basket weave with the bacon as seen below.  Interweave the bacon to create a blanket large enough to wrap around the fatty.

Place the stuffed sausage log on a corner of the bacon blanket and roll up tightly, again tucking in the corners.  Rest the fatty on the seam.

Smoke for about 2-3 hours at 225 deg occasionally applying your choice of BBQ sauce on the top until the internal temperature is 165 degrees.

Remove the fatties from the smoker, mop BBQ sauce once more on the top and wrap in aluminum foil, let rest for 20 minutes.

Cut into slices, put on top of Thomas English Muffins.

Thanks to Browning’s Country Ham for their donations to Pork-A-Palooza 2011!

Brian

Love cooking, love eating even more! Favorite foods are Cajun and Italian! One of these days Cavan and Alex will be able to cook as good as me!

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