Smoky Wintertide Breakfast


So far, we’ve been experiencing an unseasonably mild winter. Those despondent and frigid days are my motives to cook low and slow BBQ. Even more, to BBQ in inclement weather is a right of passage. I enjoy the task of shoveling a foot of snow that trails from the back patio door to the smokers, then fire it up only to watch the clouds of smoke bellowing from the vents as if to peeve Old Man Winter with my BBQ mettle. Unfortunately, that day has yet to reveal itself. However, the cold evenings and mornings proved a formidable challenge when a precipitous urge for an early hot meal on the grill overwhelmed me.

My inspiration came to me when I discovered a tasty pancake recipe using squash. What surprised me wasn’t the savoriness of squash hotcakes, it was the fact that my kids ate it all up! Furthermore, the spongy flapjacks didn’t ruin my wife’s diet as each pancake had about 80 calories. The same can’t be said for the sausage fattie. While my boys loved this, a fattie is way too much flavor for any dieter to understand.

Roasted Butternut Squash Pancakes
Adapted from:

 2 cups all purpose flour
2 tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. cinnamon
⅛ tsp. nutmeg
½ tsp. salt
¾ cup cooked butternut squash (see below)
1 ¼ cup milk
¼ tsp. cider vinegar
2 eggs
½ tsp. vanilla
Canola oil cooking spray

  1. Cut the butternut squash lengthwise. Wrap both halves in plastic wrap and cook in the microwave for 8 minutes.
  2. Set up the 2-zone method on the grill.
  3. When the squash is cooled, unwrap the plastic and coat the flesh of the squash with cooking spray.
  4. Place squash on grill using direct heat and with the lid on, vents wide open.
  5. Cook until tender or about 45 minutes.
  6. Scoop out ¾ cup cooked butternut squash and add it to the rest of the ingredients listed.
  7. Use a ladle to pour batter onto a cast iron skillet on medium-low heat.
  8. Makes about 18 pancakes.


While the grill is still going, replenish it with more charcoal. The fattie will be smoked on the grill. Once you place the sausage on, don’t open the lid for the first 45 minutes. You want to let that smoke penetrate the meat.

Naked Fattie

1lb Jimmy Dean Regular Pork Sausage
KC Butt Spice (or your favorite BBQ rub)
Peach wood

  1. Remove the packaging from the sausage while keeping the shape intact.
  2. Apply BBQ rub all over the sausage.
  3. Place sausage on grill and cook using indirect heat, add the wood to the coals. Close the lid, the vents are wide open.
  4. When the internal temp of the fattie hits 165 degrees (about an hour), it’s done.
  5. Slice ¼” thickness rounds and serve immediately.


A homerun this spread turned out to be, a perfect winter breakfast. The meal was topped off with a sunny side up egg that brought more sunshine to the plate. Unfortunately, I would have liked to garnish my plate with fruit and herbs, but had none on hand… envision it with me. Winter is far from over, but I know that when OMW arrives, I’ll be prepared with breakfast.

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