I'm excited to give you some bitterness that you don't need. We're going to preheat that smoker to about 300° and that's probably our Target Temp that we want to cook. I've been waiting on this opportunity right here, everything is put together now we get to check out this Pro Temp Plus to see what's really happening. It doesn't run on batteries, it's rechargeable, there ain't no batteries there so this stand is going to also register your ambient temperature of what your Smoker's running over there. Because when I tried it out the other day, it made me realize I have never even cleaned that temperature probe inside that little smoker, it was like 65° different. So it was good to have this now.

If this was a big old piece of prime rib or something like that, you could just stick this straight down in there. See how I've got this PO in there, but we want to just stay pretty close to right to the top of this, you see this line that it's got on it right here that has to be the depth of your probe to get in there. Well it is time to go on it, it is we're laying it right dead center in the middle of that smoker, get this lid shut now we're going to cook this to about 160 and bring it out, and then we're going to Tin it let it come to about 1605 but I am going to keep eye on it, but I don't have to do like I did before and come out here like every 30 minutes lift the lid stick that probe in there. Because when you're opening that lid shutting it open shutting open shutting open shutting what are you doing losing smoke losing heat, I can go in the house because this is programmed to the phone.

And me and the Beagle can sit there and watch Andy Griffith, and when it gets close I can come back out here. This is pretty easy or a cowboy couldn't have done it, you get this set up on your phone and I was talking to a cooking buddy of mine and he said what you he really liked about this and what I like about it now after I used it, you get in there and you get at that app and you look at what are you cooking pork okay is it ground is it ribs but what I like about it too is you can change your Dess it's got from rare to well done. But I'm just going with indirect temperature today and I'm going to get to about 160 ought to take about 55 minutes we're just going to let the smoke roll and let breakfast get closer to us.

Oh 160 and the little beeper went off, 1 hour and 2 minutes is what it took, and you can see that we got us a pretty good smokering going there on that bacon some on that sausage but I'm just go ahead and take this first bite Mai if you don't mind, don't forget your toothpicks. I want you to look in there, I mean that cheese the hash browns spam, this is breakfast dinner and lunch, and like I say it's so easy to make you make it ahead of time put it in the ice box bring it out let it come to room temp and then get that smoker fired up but there is no end to what you can put in here to this goodness.

It is good, come on oh big you're about 15 years old people have blessed you a lot and said a lot of prayers for you I thank you for showing up today Oldtimer, I do Mage you're a good little turd you are there you go buddy. You know be sure and check out that Pro Temp Plus, Chef's temp's always been good to do and I really endorse their brand it uh makes me a better cook it'll make you a better cook don't forget that 25% off listed down there below.

And be sure and keep up with that, I need you to be sure and check out our events page, we'll have wagons for warriors up there in Lebanon Missouri Memorial Day weekend. And then the next following weekend on a Saturday will be at Tulsa with Hasty bait Grill's doing an event there it is with great pride and honor and privilege that I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over Camp get in on here close, I do love a hug at two remember being a better neighbor starts with me and starts with you so let's not forget that.

God bless you each and everyone and I'll see you down the breakfast fatty Trail but hey I'm even more excited because what are we going to get to try out today the chef's temp Cru but I'm really excited because they just come out with this new product, product, this is why we need hair and makeup. You've got a smudgy no up on your nose no it's still all black up here

"WEBVTTKind: captionsLanguage: enhey we're talking about a breakfast fatty no I'm not talking about that one I'm talking about the all inclusive breakfast got everything you need in it meat cheese eggs all covered up with bacon it's going to be fine dining hey thank y'all for stopping by and what are we talking about today a breakfast fatty this is a dish that you can put together even the night before four it is bacon sausage eggs cheese green chilies green onions I mean this is goodness right here I'm pretty excited about this episode too as we used to say when I was little I done got a new Gadget in the mail to play with and y'all know I am so proud of them Chef's temp meat probes that I use and they always make me a better cook you know we want to thank Chef's temp again for sponsoring this video as they just came out with this new product Pro Temp plus I've been pretty old school most of my life and I'll go by touch feel something like that but hey even I make mistakes this thing will guarantee you to be the master of the grill the smoker you know this is not only set it and forget it but it's monitoring that meat temperature that you can have look right there on your phone it's going to give you the ambient temperature of your smoker but you're not having to open that smoker door all the time and lose that heat we're going to talk about this more as we go through the cooking process but hey for our fans right now they are giving us what a 25% discount but enough of this talking let's get to cooking well first we thing we got to do is start this what a bacon weave yeah this is sort of like one of them basket weaving contest you go to you know Shanda where it takes all your stress away and I'm really excited to see your basket weaving skills well the thing that I hate about any more than that is having to use this but it's all windy today well don't say nothing because it'll start we're going to see if we can get this out here somewhere to where it'll stay put praise the Lord and pass the biscuits big we got it on there and didn't even nothing mess up much so we're just going to start right at the end of this cutting board lay it out there try to keep most of it on the Saran Wrap and you can space these I usually try to put them I'd say maybe 3/4 of an inch apart something like that and if one drops at your house do you have somebody there to pick it up cuz we sure do so we're starting out with six pieces running Southwest to Northeast okay okay so if you're doing this at the house make sure you got a compass cuz that's the only way it's going to work and here's the fun part now this one needs to be on top and you need to let it overhang just a little but this one needs to be on the bottom so we got an over under over under over under all the time and you can see where this one come out at it's not long enough but that's where this comes out go ahead and take your knife slice her across there now remember over under over under so back on top of that one under this one and I'm going tell you right now six one way five the other that makes 11 in Oklahoma but I want to go you to go ahead raise your hands up high you have completed and got a merit badge from Cowboy Kent Rollins bacon basket weaving class give yourself a hand I think you did a great job you did so let's move this off to the other side and while that's going on if you got help in the kitchen it' be a good time for somebody to be heating you a cast iron skillet on some medium low heat stretch this over here one pound of your favorite breakfast sausage I don't care what kind it is Shan has got us on the Jimmy Dean she does I like Jimmy Dean we how much you got there we I just going to tell you what we yeah anytime you get a camera a fishing pole or Saran Wrap out guarantee you the wind is going to start ain't it big he said I know these things number one tip right here wet your hands that way it ain't going to stick to your hands as bad and we need to Pat this out pretty thin let's see if we can get this mashed out there sort of like making pie dough it is I guess if Kent was really smart Shen yeah he would have put another piece of Saran wrap on here and then you could have rolled it with a rolling you can see the thickness of that I wouldn't call it no more than an eighth of an inch at the most we need to grab this get a hold of that saran wrap and I want you to not put it right on the edge but put it more in the center and then you can see what's happening here look at that wasn't that a stroke of Genius Lu so the next thing comes along is hash browns now I like to use these little Frozen patties they are thawed out they are you could use them shredded hash browns and just sprinkle them on but I really think this sort of holds up better to me it takes about three so we're going to see what happens see what we can get in here and we're going to slide this aside just a little bit and I'll meet y'all over here at the skillet well I got my Stargazer over here heating it up put me 1 tspoon of butter in there and about a tablespoon of avocado oil went and got me 4 oz of that spam and diced it up pretty good I did we're going to fry it up just a little because I really think that it needs a little color but a little bit more flavor is going to come out of that frying too so we're just going to fry it till it begins to Brown up a little well our spam is browned up it is and we just going to sprinkle some of it right along them ters get a little that butter and avocado oil in there it ain't going to hurt nothing I I got me four caco berries here sort of whisk together and now I'm going to take me about 2 tablespoons of red and green chili that the fresh chili company makes for us and to that some green onion give that a little stir in the same Skillet you fried that spam in it won't take them eggs long hear that sound that's a good sound we're just going to get them scrambled up and they'll end up right on top we're going to add a cup of cheddar cheese and on top of that we're just going to layer them eggs out evenly before we close the door on it we need to give it just a little seasoning here remember it don't take a lot that span has got some salt content to it so it won't take much and we will see now this feels a little intimidating do you have any words of wisdom for this roll up try to get it on there and not let it fall off the table where the Beagle can get it so just take this first edge of this San wrap as you're coming around and then just you're going to lose some of that but try not to lose too much just keep mashing it pull that saran wrap up a little as you go keep tucking it under for all you people that's been making and Sushi y'all are probably one day ahead of the rest of us that's not too B rolling and rolling pulling that saran wrap up big says if some drops off Dad don't you worry about it I think we got it rolled up pretty good I don't think it's going to get away from us now y'all have all completed and got two merit badges today you have got a new one here the rolling up of the bacon weave around all that conglomeration that we had in it I want to show you right here some of this would be trying to escape out the other end so let's see if we can get it crimped down in there and like I say you may lose a little of it again but just pull that bacon around there to the outside we're going to take us a toothpick pin in here pin one there now let's go ahead and peel the rain coat off as we get to the other end here see if we can get all this stuff oh try to get some of that goodness back in there big just keep stuffing her back in there roll it around with your fingers to where you can get that bacon to seal it up pull this and down pull that up it's like a wrapp in a Christmas present time for us to put a little seasoning on it I like to use our rib rub you can use your favorite barbecue seasoning on this but it's got a little brown sugar to it a little bit of chili powder cumin mustard and it's not just for ribs folks we use this stuff on shrimp we use it it on fish you be sure to check it out I guarantee you're going to like it you won't be disappointed coming to you we're going to just roll it right over here let's go ahead and season this side let me turn it around this way to you so you can see you can see these ends of bacon that are loose and that's going to happen on some of them so just go ahead and give them a pinning so they don't run off then we're going to finish seasoning and we'll be hitting the smoker well the rough neck smoker is fired up over here don't thank the folks at Smoky Woods too because I started off with some cherry and some apple now you use whatever fruit wood you'd like to pair with pork I've used Alder Wood I've used Cherry I've used Oak but don't get something that's really bitter just a solid oak or a solid mosquite because I think it's going to give you some bitterness that you don't need we're going to preheat that smoker to about 300° and that's probably our Target Temp that we want to cook I've been waiting on this opportunity right here everything is put together now we get to check out this Pro Temp plus to see what's really happening it doesn't run on batteries it's rechargeable there ain't no batteries there so this stand is going to also register you ambient temperature of what your Smoker's running over there because when I tried it out the other day it made me realize I have never even cleaned that temperature probe inside that little smoker it was like 65° different so it was good to have this now if this was a big old piece of prime rib or something like that you could just stick this straight down in there see how I've got this PO in there but we want to just stay pretty close to right to the top of this you see this line that it's got on it right here that has to be the depth of your probe to get in there well it is time to go on it is we're laying it right dead center in the middle of that smoker get this lid shut now we're going to cook this to about 160 and bring it out and then we're going to Tin it let it come to about 160 5 but I am going to keep eyee on it but I don't have to do like I did before and come out here like every 30 minutes lift the lid stick that probe in there because when you're opening that lid shutting it open shutting open shutting open shutting open shutting what are you doing losing smoke losing heat I can go in the house because this is programmed to the phone and me and the Beagle can sit there and watch Andy Griffith and when it gets close I can come back out here this is pretty easy or a cowboy couldn't have done it you get this set up on your phone and I was talking to a cooking buddy of mine and he said what you he really liked about this and what I like about it now after I used it you get in there and you get at that app and you look at what are you cooking pork okay is it ground is it ribs but what I like about it too is you can change your Dess it's got from rare to well done but I'm just going with indirect temperature today and I'm going to get to about 160 ought to take about 55 minutes we're just going to let the smoke roll and let breakfast get closer to us oh 160 and the little beeper went off 1 hour and 2 minutes is what it took and you can see that we got us a pretty good smokering going there on that bacon some on that sausage but I'm just go ahead and take this first bite Mai if you don't mind don't forget your toothpicks I want you to look in there I mean that cheese the hash browns spam this is breakfast dinner and lunch and like I say it's so easy to make you make it ahead of time put it in the ice box bring it out let it come to room temp and then get that smoker fired up but there is no end to what you can put in here to this goodness it is good come on oh big you're about 15 years old people have blessed you a lot and said a lot of prayers for you I thank you for showing up today Oldtimer I do Mage you're a good little turd you are there you go buddy you know be sure and check out that Pro Temp plus Chef's temp's always been good to do and I I really endorse their brand it uh makes me a better cook it'll make you a better cook don't forget that 25% off listed down there below and be sure and keep up with that I need you to be sure and check out our events page we'll have wagons for warriors up there in Lebanon Missouri Memorial Day weekend and then the next following weekend on a Saturday will be at Tulsa with Hasty bait Grill's doing an event th but it is with great pride and honor and privilege that I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over Camp get in on here close I do love a hug at two remember being a better neighbor starts with me and starts with you so let's not forget that God bless you each and everyone and I'll see you down the breakfast fatty Trail but hey I'm even more excited because what are we going to get to try out today the chef's temp Cru but I'm really excited because they just come out with this new product product this is why we need hair and makeup you've got a smudgy no up on your nose no it's still all black up herehey we're talking about a breakfast fatty no I'm not talking about that one I'm talking about the all inclusive breakfast got everything you need in it meat cheese eggs all covered up with bacon it's going to be fine dining hey thank y'all for stopping by and what are we talking about today a breakfast fatty this is a dish that you can put together even the night before four it is bacon sausage eggs cheese green chilies green onions I mean this is goodness right here I'm pretty excited about this episode too as we used to say when I was little I done got a new Gadget in the mail to play with and y'all know I am so proud of them Chef's temp meat probes that I use and they always make me a better cook you know we want to thank Chef's temp again for sponsoring this video as they just came out with this new product Pro Temp plus I've been pretty old school most of my life and I'll go by touch feel something like that but hey even I make mistakes this thing will guarantee you to be the master of the grill the smoker you know this is not only set it and forget it but it's monitoring that meat temperature that you can have look right there on your phone it's going to give you the ambient temperature of your smoker but you're not having to open that smoker door all the time and lose that heat we're going to talk about this more as we go through the cooking process but hey for our fans right now they are giving us what a 25% discount but enough of this talking let's get to cooking well first we thing we got to do is start this what a bacon weave yeah this is sort of like one of them basket weaving contest you go to you know Shanda where it takes all your stress away and I'm really excited to see your basket weaving skills well the thing that I hate about any more than that is having to use this but it's all windy today well don't say nothing because it'll start we're going to see if we can get this out here somewhere to where it'll stay put praise the Lord and pass the biscuits big we got it on there and didn't even nothing mess up much so we're just going to start right at the end of this cutting board lay it out there try to keep most of it on the Saran Wrap and you can space these I usually try to put them I'd say maybe 3/4 of an inch apart something like that and if one drops at your house do you have somebody there to pick it up cuz we sure do so we're starting out with six pieces running Southwest to Northeast okay okay so if you're doing this at the house make sure you got a compass cuz that's the only way it's going to work and here's the fun part now this one needs to be on top and you need to let it overhang just a little but this one needs to be on the bottom so we got an over under over under over under all the time and you can see where this one come out at it's not long enough but that's where this comes out go ahead and take your knife slice her across there now remember over under over under so back on top of that one under this one and I'm going tell you right now six one way five the other that makes 11 in Oklahoma but I want to go you to go ahead raise your hands up high you have completed and got a merit badge from Cowboy Kent Rollins bacon basket weaving class give yourself a hand I think you did a great job you did so let's move this off to the other side and while that's going on if you got help in the kitchen it' be a good time for somebody to be heating you a cast iron skillet on some medium low heat stretch this over here one pound of your favorite breakfast sausage I don't care what kind it is Shan has got us on the Jimmy Dean she does I like Jimmy Dean we how much you got there we I just going to tell you what we yeah anytime you get a camera a fishing pole or Saran Wrap out guarantee you the wind is going to start ain't it big he said I know these things number one tip right here wet your hands that way it ain't going to stick to your hands as bad and we need to Pat this out pretty thin let's see if we can get this mashed out there sort of like making pie dough it is I guess if Kent was really smart Shen yeah he would have put another piece of Saran wrap on here and then you could have rolled it with a rolling you can see the thickness of that I wouldn't call it no more than an eighth of an inch at the most we need to grab this get a hold of that saran wrap and I want you to not put it right on the edge but put it more in the center and then you can see what's happening here look at that wasn't that a stroke of Genius Lu so the next thing comes along is hash browns now I like to use these little Frozen patties they are thawed out they are you could use them shredded hash browns and just sprinkle them on but I really think this sort of holds up better to me it takes about three so we're going to see what happens see what we can get in here and we're going to slide this aside just a little bit and I'll meet y'all over here at the skillet well I got my Stargazer over here heating it up put me 1 tspoon of butter in there and about a tablespoon of avocado oil went and got me 4 oz of that spam and diced it up pretty good I did we're going to fry it up just a little because I really think that it needs a little color but a little bit more flavor is going to come out of that frying too so we're just going to fry it till it begins to Brown up a little well our spam is browned up it is and we just going to sprinkle some of it right along them ters get a little that butter and avocado oil in there it ain't going to hurt nothing I I got me four caco berries here sort of whisk together and now I'm going to take me about 2 tablespoons of red and green chili that the fresh chili company makes for us and to that some green onion give that a little stir in the same Skillet you fried that spam in it won't take them eggs long hear that sound that's a good sound we're just going to get them scrambled up and they'll end up right on top we're going to add a cup of cheddar cheese and on top of that we're just going to layer them eggs out evenly before we close the door on it we need to give it just a little seasoning here remember it don't take a lot that span has got some salt content to it so it won't take much and we will see now this feels a little intimidating do you have any words of wisdom for this roll up try to get it on there and not let it fall off the table where the Beagle can get it so just take this first edge of this San wrap as you're coming around and then just you're going to lose some of that but try not to lose too much just keep mashing it pull that saran wrap up a little as you go keep tucking it under for all you people that's been making and Sushi y'all are probably one day ahead of the rest of us that's not too B rolling and rolling pulling that saran wrap up big says if some drops off Dad don't you worry about it I think we got it rolled up pretty good I don't think it's going to get away from us now y'all have all completed and got two merit badges today you have got a new one here the rolling up of the bacon weave around all that conglomeration that we had in it I want to show you right here some of this would be trying to escape out the other end so let's see if we can get it crimped down in there and like I say you may lose a little of it again but just pull that bacon around there to the outside we're going to take us a toothpick pin in here pin one there now let's go ahead and peel the rain coat off as we get to the other end here see if we can get all this stuff oh try to get some of that goodness back in there big just keep stuffing her back in there roll it around with your fingers to where you can get that bacon to seal it up pull this and down pull that up it's like a wrapp in a Christmas present time for us to put a little seasoning on it I like to use our rib rub you can use your favorite barbecue seasoning on this but it's got a little brown sugar to it a little bit of chili powder cumin mustard and it's not just for ribs folks we use this stuff on shrimp we use it it on fish you be sure to check it out I guarantee you're going to like it you won't be disappointed coming to you we're going to just roll it right over here let's go ahead and season this side let me turn it around this way to you so you can see you can see these ends of bacon that are loose and that's going to happen on some of them so just go ahead and give them a pinning so they don't run off then we're going to finish seasoning and we'll be hitting the smoker well the rough neck smoker is fired up over here don't thank the folks at Smoky Woods too because I started off with some cherry and some apple now you use whatever fruit wood you'd like to pair with pork I've used Alder Wood I've used Cherry I've used Oak but don't get something that's really bitter just a solid oak or a solid mosquite because I think it's going to give you some bitterness that you don't need we're going to preheat that smoker to about 300° and that's probably our Target Temp that we want to cook I've been waiting on this opportunity right here everything is put together now we get to check out this Pro Temp plus to see what's really happening it doesn't run on batteries it's rechargeable there ain't no batteries there so this stand is going to also register you ambient temperature of what your Smoker's running over there because when I tried it out the other day it made me realize I have never even cleaned that temperature probe inside that little smoker it was like 65° different so it was good to have this now if this was a big old piece of prime rib or something like that you could just stick this straight down in there see how I've got this PO in there but we want to just stay pretty close to right to the top of this you see this line that it's got on it right here that has to be the depth of your probe to get in there well it is time to go on it is we're laying it right dead center in the middle of that smoker get this lid shut now we're going to cook this to about 160 and bring it out and then we're going to Tin it let it come to about 160 5 but I am going to keep eyee on it but I don't have to do like I did before and come out here like every 30 minutes lift the lid stick that probe in there because when you're opening that lid shutting it open shutting open shutting open shutting open shutting what are you doing losing smoke losing heat I can go in the house because this is programmed to the phone and me and the Beagle can sit there and watch Andy Griffith and when it gets close I can come back out here this is pretty easy or a cowboy couldn't have done it you get this set up on your phone and I was talking to a cooking buddy of mine and he said what you he really liked about this and what I like about it now after I used it you get in there and you get at that app and you look at what are you cooking pork okay is it ground is it ribs but what I like about it too is you can change your Dess it's got from rare to well done but I'm just going with indirect temperature today and I'm going to get to about 160 ought to take about 55 minutes we're just going to let the smoke roll and let breakfast get closer to us oh 160 and the little beeper went off 1 hour and 2 minutes is what it took and you can see that we got us a pretty good smokering going there on that bacon some on that sausage but I'm just go ahead and take this first bite Mai if you don't mind don't forget your toothpicks I want you to look in there I mean that cheese the hash browns spam this is breakfast dinner and lunch and like I say it's so easy to make you make it ahead of time put it in the ice box bring it out let it come to room temp and then get that smoker fired up but there is no end to what you can put in here to this goodness it is good come on oh big you're about 15 years old people have blessed you a lot and said a lot of prayers for you I thank you for showing up today Oldtimer I do Mage you're a good little turd you are there you go buddy you know be sure and check out that Pro Temp plus Chef's temp's always been good to do and I I really endorse their brand it uh makes me a better cook it'll make you a better cook don't forget that 25% off listed down there below and be sure and keep up with that I need you to be sure and check out our events page we'll have wagons for warriors up there in Lebanon Missouri Memorial Day weekend and then the next following weekend on a Saturday will be at Tulsa with Hasty bait Grill's doing an event th but it is with great pride and honor and privilege that I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over Camp get in on here close I do love a hug at two remember being a better neighbor starts with me and starts with you so let's not forget that God bless you each and everyone and I'll see you down the breakfast fatty Trail but hey I'm even more excited because what are we going to get to try out today the chef's temp Cru but I'm really excited because they just come out with this new product product this is why we need hair and makeup you've got a smudgy no up on your nose no it's still all black up herehey we're talking about a breakfast fatty no I'm not talking about that one I'm talking about the all inclusive breakfast got everything you need in it meat cheese eggs all covered up with bacon it's going to be fine dining hey thank y'all for stopping by and what are we talking about today a breakfast fatty this is a dish that you can put together even the night before four it is bacon sausage eggs cheese green chilies green onions I mean this is goodness right here I'm pretty excited about this episode too as we used to say when I was little I done got a new Gadget in the mail to play with and y'all know I am so proud of them Chef's temp meat probes that I use and they always make me a better cook you know we want to thank Chef's temp again for sponsoring this video as they just came out with this new product Pro Temp plus I've been pretty old school most of my life and I'll go by touch feel something like that but hey even I make mistakes this thing will guarantee you to be the master of the grill the smoker you know this is not only set it and forget it but it's monitoring that meat temperature that you can have look right there on your phone it's going to give you the ambient temperature of your smoker but you're not having to open that smoker door all the time and lose that heat we're going to talk about this more as we go through the cooking process but hey for our fans right now they are giving us what a 25% discount but enough of this talking let's get to cooking well first we thing we got to do is start this what a bacon weave yeah this is sort of like one of them basket weaving contest you go to you know Shanda where it takes all your stress away and I'm really excited to see your basket weaving skills well the thing that I hate about any more than that is having to use this but it's all windy today well don't say nothing because it'll start we're going to see if we can get this out here somewhere to where it'll stay put praise the Lord and pass the biscuits big we got it on there and didn't even nothing mess up much so we're just going to start right at the end of this cutting board lay it out there try to keep most of it on the Saran Wrap and you can space these I usually try to put them I'd say maybe 3/4 of an inch apart something like that and if one drops at your house do you have somebody there to pick it up cuz we sure do so we're starting out with six pieces running Southwest to Northeast okay okay so if you're doing this at the house make sure you got a compass cuz that's the only way it's going to work and here's the fun part now this one needs to be on top and you need to let it overhang just a little but this one needs to be on the bottom so we got an over under over under over under all the time and you can see where this one come out at it's not long enough but that's where this comes out go ahead and take your knife slice her across there now remember over under over under so back on top of that one under this one and I'm going tell you right now six one way five the other that makes 11 in Oklahoma but I want to go you to go ahead raise your hands up high you have completed and got a merit badge from Cowboy Kent Rollins bacon basket weaving class give yourself a hand I think you did a great job you did so let's move this off to the other side and while that's going on if you got help in the kitchen it' be a good time for somebody to be heating you a cast iron skillet on some medium low heat stretch this over here one pound of your favorite breakfast sausage I don't care what kind it is Shan has got us on the Jimmy Dean she does I like Jimmy Dean we how much you got there we I just going to tell you what we yeah anytime you get a camera a fishing pole or Saran Wrap out guarantee you the wind is going to start ain't it big he said I know these things number one tip right here wet your hands that way it ain't going to stick to your hands as bad and we need to Pat this out pretty thin let's see if we can get this mashed out there sort of like making pie dough it is I guess if Kent was really smart Shen yeah he would have put another piece of Saran wrap on here and then you could have rolled it with a rolling you can see the thickness of that I wouldn't call it no more than an eighth of an inch at the most we need to grab this get a hold of that saran wrap and I want you to not put it right on the edge but put it more in the center and then you can see what's happening here look at that wasn't that a stroke of Genius Lu so the next thing comes along is hash browns now I like to use these little Frozen patties they are thawed out they are you could use them shredded hash browns and just sprinkle them on but I really think this sort of holds up better to me it takes about three so we're going to see what happens see what we can get in here and we're going to slide this aside just a little bit and I'll meet y'all over here at the skillet well I got my Stargazer over here heating it up put me 1 tspoon of butter in there and about a tablespoon of avocado oil went and got me 4 oz of that spam and diced it up pretty good I did we're going to fry it up just a little because I really think that it needs a little color but a little bit more flavor is going to come out of that frying too so we're just going to fry it till it begins to Brown up a little well our spam is browned up it is and we just going to sprinkle some of it right along them ters get a little that butter and avocado oil in there it ain't going to hurt nothing I I got me four caco berries here sort of whisk together and now I'm going to take me about 2 tablespoons of red and green chili that the fresh chili company makes for us and to that some green onion give that a little stir in the same Skillet you fried that spam in it won't take them eggs long hear that sound that's a good sound we're just going to get them scrambled up and they'll end up right on top we're going to add a cup of cheddar cheese and on top of that we're just going to layer them eggs out evenly before we close the door on it we need to give it just a little seasoning here remember it don't take a lot that span has got some salt content to it so it won't take much and we will see now this feels a little intimidating do you have any words of wisdom for this roll up try to get it on there and not let it fall off the table where the Beagle can get it so just take this first edge of this San wrap as you're coming around and then just you're going to lose some of that but try not to lose too much just keep mashing it pull that saran wrap up a little as you go keep tucking it under for all you people that's been making and Sushi y'all are probably one day ahead of the rest of us that's not too B rolling and rolling pulling that saran wrap up big says if some drops off Dad don't you worry about it I think we got it rolled up pretty good I don't think it's going to get away from us now y'all have all completed and got two merit badges today you have got a new one here the rolling up of the bacon weave around all that conglomeration that we had in it I want to show you right here some of this would be trying to escape out the other end so let's see if we can get it crimped down in there and like I say you may lose a little of it again but just pull that bacon around there to the outside we're going to take us a toothpick pin in here pin one there now let's go ahead and peel the rain coat off as we get to the other end here see if we can get all this stuff oh try to get some of that goodness back in there big just keep stuffing her back in there roll it around with your fingers to where you can get that bacon to seal it up pull this and down pull that up it's like a wrapp in a Christmas present time for us to put a little seasoning on it I like to use our rib rub you can use your favorite barbecue seasoning on this but it's got a little brown sugar to it a little bit of chili powder cumin mustard and it's not just for ribs folks we use this stuff on shrimp we use it it on fish you be sure to check it out I guarantee you're going to like it you won't be disappointed coming to you we're going to just roll it right over here let's go ahead and season this side let me turn it around this way to you so you can see you can see these ends of bacon that are loose and that's going to happen on some of them so just go ahead and give them a pinning so they don't run off then we're going to finish seasoning and we'll be hitting the smoker well the rough neck smoker is fired up over here don't thank the folks at Smoky Woods too because I started off with some cherry and some apple now you use whatever fruit wood you'd like to pair with pork I've used Alder Wood I've used Cherry I've used Oak but don't get something that's really bitter just a solid oak or a solid mosquite because I think it's going to give you some bitterness that you don't need we're going to preheat that smoker to about 300° and that's probably our Target Temp that we want to cook I've been waiting on this opportunity right here everything is put together now we get to check out this Pro Temp plus to see what's really happening it doesn't run on batteries it's rechargeable there ain't no batteries there so this stand is going to also register you ambient temperature of what your Smoker's running over there because when I tried it out the other day it made me realize I have never even cleaned that temperature probe inside that little smoker it was like 65° different so it was good to have this now if this was a big old piece of prime rib or something like that you could just stick this straight down in there see how I've got this PO in there but we want to just stay pretty close to right to the top of this you see this line that it's got on it right here that has to be the depth of your probe to get in there well it is time to go on it is we're laying it right dead center in the middle of that smoker get this lid shut now we're going to cook this to about 160 and bring it out and then we're going to Tin it let it come to about 160 5 but I am going to keep eyee on it but I don't have to do like I did before and come out here like every 30 minutes lift the lid stick that probe in there because when you're opening that lid shutting it open shutting open shutting open shutting open shutting what are you doing losing smoke losing heat I can go in the house because this is programmed to the phone and me and the Beagle can sit there and watch Andy Griffith and when it gets close I can come back out here this is pretty easy or a cowboy couldn't have done it you get this set up on your phone and I was talking to a cooking buddy of mine and he said what you he really liked about this and what I like about it now after I used it you get in there and you get at that app and you look at what are you cooking pork okay is it ground is it ribs but what I like about it too is you can change your Dess it's got from rare to well done but I'm just going with indirect temperature today and I'm going to get to about 160 ought to take about 55 minutes we're just going to let the smoke roll and let breakfast get closer to us oh 160 and the little beeper went off 1 hour and 2 minutes is what it took and you can see that we got us a pretty good smokering going there on that bacon some on that sausage but I'm just go ahead and take this first bite Mai if you don't mind don't forget your toothpicks I want you to look in there I mean that cheese the hash browns spam this is breakfast dinner and lunch and like I say it's so easy to make you make it ahead of time put it in the ice box bring it out let it come to room temp and then get that smoker fired up but there is no end to what you can put in here to this goodness it is good come on oh big you're about 15 years old people have blessed you a lot and said a lot of prayers for you I thank you for showing up today Oldtimer I do Mage you're a good little turd you are there you go buddy you know be sure and check out that Pro Temp plus Chef's temp's always been good to do and I I really endorse their brand it uh makes me a better cook it'll make you a better cook don't forget that 25% off listed down there below and be sure and keep up with that I need you to be sure and check out our events page we'll have wagons for warriors up there in Lebanon Missouri Memorial Day weekend and then the next following weekend on a Saturday will be at Tulsa with Hasty bait Grill's doing an event th but it is with great pride and honor and privilege that I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over Camp get in on here close I do love a hug at two remember being a better neighbor starts with me and starts with you so let's not forget that God bless you each and everyone and I'll see you down the breakfast fatty Trail but hey I'm even more excited because what are we going to get to try out today the chef's temp Cru but I'm really excited because they just come out with this new product product this is why we need hair and makeup you've got a smudgy no up on your nose no it's still all black up here\n"