Breakfast Bacon Weave Fatty

BBQ foods are hearty, fulfilling, and leave a satisfying knot in your stomach that defy hunger pangs until your next meal. I humbly submit that it’s as sophisticated as any culinary craft can be and its genuine gastronomic art in the eyes of the beholder. 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. 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. It’s easy to prepare and you and your guests will be filled with tasteful satisfaction of this heart-attack-on-a-plate. If you’re going to go, best to go happy . . . BBQ allows me to affirm my soul and the preciousness of simple things in life. 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. 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. 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. For animals, eating is survival. 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. I’ve done some mundane and some imaginative (read, strange) bacon fatty concoctions so this one is pretty tame. 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 found some eggs and some ground pork, so I decided to make a Bacon Weave Breakfast Fatty. Regular ground pork is fine but the best sausage comes from boneless shoulder hand ground by your butcher. If you’re too busy, regular store-bought breakfast sausage is fine.
Use your imagination with anything you can find in your kitchen and fridge to make fatties