Hello! If you are linking to this page from Griffin’s Grub, don’t run off yet….There is another “Breakfast on the BBQ” recipe at the end of this post–a cinnamon roll cooked on the grill–and you can’t see it anywhere but here! I think.
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Well, Y’all, I am doing it. Breaking a vow. I told myself I would never do a guest post. But here I am.
What brought me to this, you ask? Well, Texanism. Yep. I am sure that’s a word, don’t bother looking it up. The reason I wouldn’t consider guest posting before is because I hadn’t found any blogs close enough to my style and taste that I would allow them to gust post on mine. And if I couldn’t reciprocate, I wanted to avoid a one-sided relationship. Those suck.
Then I wound up meeting this trio of other Texas bloggers, Jason being one, and found we all had the same outlooks on many things. Our tastes, our attitudes towards food and blogging etiquette. Our appreciation for meat and alcohol. I am proud to call them friends, and have a blast with them.
And truly, I am honored that Jason trusted me with his blog, Griffin’s Grub, while he is pounding brews and eating schnitzel in Germany. I hope Mrs. G gets a few pictures of him in Liederhosen—she can really use it to her advantage if she needs some extra honey-do’s done around the house.
Jason and I grew up in the same town, but I went to the AWESOME high school, and he went to the other one. We might have even crossed paths at some point—like maybe when some of the boys from my school stole the tiger head from the front of his school and hung it from the Harbor Bridge. Mustangs rule, Tigers drool. I’m just sayin’.
Regardless, I was glad to discover Jason and his blog, because Jason is a HOSS at the grill. I dabble in BBQ, but Jason plays at it like Picasso played in oils–a true pitmaster extraordinaire.
I love his meat-centric focus—because we live in Texas, by God, and a vegan in Texas is like a fur coat in Miami. He also seems to share my appreciation of bacon, which in my humble opinion makes everything better. Yes, yes, I know. Bacon IS meat. But, bacon is such a provocateur, that there are vegetarians out there that make an exception for bacon. Vegetarians. That eat. Bacon. Doesn’t that sound sort of the same as someone saying, “I don’t do drugs, except for heroine”?
So I figured the best way to honor the spirit of Griffin’s Grub while Jason is away would be to cook something made of meat. And bacon. On a grill.
I don’t lead a charmed life, grill-wise, so my crappy BBQ pit will be the vessel. If, like Jason, you own a Big Green Egg, then I have two words for you. But I can’t say them on someone else’s blog. Personally, I think it should be called the Avocado, but whatever—I don’t have one and I am jealous. “Bitter, party of one, your table is now ready.”
Bacon Wrapped Breakfast Fatty
serves 6-8
- 1 large bell pepper, diced
- 1 medium-sized onion, diced
- 3 tablespoons butter
- 18 slices good quality bacon
- 1 pound bulk breakfast sausage (I use Owens)
- ½ can refrigerated crescent roll dough (the bigger rolls)
- 8 ounces shredded cheddar jack cheese blend
- 8 large eggs (optional)
In a large skillet over medium heat, saute peppers and onions in butter until softened. Set aside.
Weave the bacon into a lattice on a square of foil. Make sure the weave is nice and tight, eliminating gaps as much as possible. Place in the refrigerator on a baking sheet
Warm and cozy….a handwoven bacon blanket
On a large piece of plastic wrap, press sausage into a square about 1 inch smaller in diameter than the bacon square. Top with a square of crescent roll dough (4 rolls), carefully pressing the sides. Top with cheese and onion/pepper mixture.
The layered look……
Using the plastic wrap to assist you, roll up jelly roll style, starting with a long edge. Massage the sausage into place to cover the seam, and the edges. Very carefully roll the sausage roll onto the center of the bacon lattice. Using the foil under the bacon, lift each side of bacon up to the top of the roll, peeling the foil back and away. Carefully stretch the bacon so that the ends of it overlap on each other, and the ends too. Cover with plastic wrap. Place refrigerator on baking sheet overnight.
Double your pleasure
On a medium hot grill (not over direct flame), or in a 400 degree oven (set on a rack roaster), cook the bacon roll for about 45 minutes, or until bacon is nicely browned and crisped up.
Remove to a serving platter, and let sit for 10 minutes while you prepare the eggs. Either poached or fried.
Slice roll into 1 inch thick slices, and serve with an egg on top.
Top with an egg, if you wish, and enjoy!
Okay, but that’s not all…….If you prefer your bacon and sausage covered in maple syrup and served alongside something sweet…Check this one out..
Cinnamon Roll on The Bar-B
Cinnamon Roll Fatty
Serves 6-8
- 18 slices good quality bacon
- 1 pound bulk breakfast sausage (I use Owens)
- ½ can refrigerated french bread loaf
- 1 stick softened butter
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Follow the directions above for preparing the bacon and sausage portions. Roll and stretch the french bread dough into a size about the same size as the sausage.
Mix together the butter, sugar and cinnamon. Spread on the dough, and roll up jelly roll style. Place in the center of the sausage, and using the above described process, bring the sausage around to cover the cinnamon roll dough. Then, carefully cover the roll with the bacon, as described above. Place seam side down on the grill or in your oven, and follow the same cook times and directions as above. The roll WILL split open on top–this is okay.
Slice and serve with maple syrup!
Texana's Kitchen 
By the beard of Zeus…. that bacon fatty looks spectacular!
I think bacon was the true food of the gods…not that ambrosia stuff. Zeus is more of a bacon man.
This sounds insanely good (if not the heart healthy breakfast I SHOULD be opting for.) Oh, well, one can dream…
Thanks for posting.
Christing you are a genius with words! You make me laugh! Thank you for making my morning bright despite not being able to have my morning coffee outside-North Texas Mosquitos are killing everyone around here and the thought of mixing deet with my cup of joe make me want to hurl…crap…YOU MUST INVEST in a smoker girl…you will NOT regret it. Got my husband one for Christmas and he is becoming an animal on it…or at least cooking up one or two! Thanks for the post…they say kelloggs is a great way to start your morning but I’m thinking your blog and BACON!!!!!
Kellogg’s doesn’t smell nearly as good frying up with onions as bacon does….
Looks yummy! And I haven’t had breakfast yet!
Girl! That’s crazy. And probably crazy good, too. I salute your creativity and wild disregard for calories–that’s my kind of cooking.
calories, schmalories!
That is amazing!… BACON!
That looks so good!
Maybe just a few fat calories there-
But so yummy!
We do Bacon Explosion inspired dinner parties to celebrate the spring Equinox every year, and make different versions. If you can get your hands on it, try Stonewall Kitchen’s Vidalia Onion and Fig sauce to baste it with, every half hour, while your Explosion or Bacon Fatty bakes in the oven. It comes out caramelized and the bacon will come out like candy.
This is amazing!
Ohmagooooodness!
Wow. That’s all I can say. Wow.
Oh My!
That looks amazing 🙂
Could you scramble the eggs, put them inside on top of the cheese and under the onions? That way, it’s just a slice and serve deal . . . I dunno if I’m asking for too much, though. LOL!
You could. Undercook them a bit, and pull it off as soon as the sausage is cooked. Or else the eggs would dry out.
Cinnamon roll fatty! Holy chipotle that is genius!
Man, you are doing Jason proud. This looks so awesome I might try to weave a bacon blanket. Now all it needs is the perfect drink to go with it. For brunch, of course. 😉
You had me at handwoven bacon blanket. Yup.
Weaving bacon. Now that’s a craft I hadn’t thought of trying but I think I would be really good at!
Love the bacon blanket
OMG, bacon…yum…looks delicious and very interesting presentation 🙂 thumbs up
Can I just say I bow to your creativeness and bacon expertise? I am not generally impressed by recipe posts but in this case (the bacon blanket) I make an exception! Love it!! I Google+ it, Retwittered it, and Pinned it too!
Awe. Thanks! I am not worthy. I am not worthy. Sch_wing.
I’ve done the bacon weave with only cheese in it and some friends of mine were talking about how to do a breakfast burrito. This is PERFECT. I love it. This is a great guest post.
Thank you. The more you can cram into a Bacon fatty the better.
Seriously, that woven bacon fabric is great. What could be better? Not much, in my opinion!
My mouth is watering……
Gosh, I don’t even eat bacon and I’m all over this. It’s beautiful! Saving for company.
Good God, this looks unbelievable – thank you so much!
That looks amazing!
OOOH! I wish I had seen this earlier! I was on vacation and putting in 4 mile kayak sprints! I would have burned these calories off with the morning dew! Sigh… I’m delayed at the airport in a winebar drooling for bacon…. double that sigh!
I looks delicious and that weave is a work of art !! 🙂
Just looking at it made my stomach growl in anticipation! 😀 And would you agree if I say: life is better with bacons? 😀
and thanks for following my blog! 🙂
Everything IS better with bacon.
OMG I have to try this!!!
Def! It was killer.