December 12, 2021, was still early days for my rebranded YouTube channel. I had just switched from JB Cooks — where I cooked just about anything on the Cast Iron — to Okie Smokin’, focusing more on outdoor cooking, grilling, and smoking. This was only my second video under the new name, and I decided to keep it classic with a hearty breakfast cooked outside on a chilly winter morning.
The Plan: Bacon, Sausage, Hash Browns & Eggs
On the menu: crispy bacon, sizzling sausage, golden-brown hash browns, and fluffy eggs — all cooked on my 28-inch Blackstone griddle.
It was in the 30s that morning, so I started with the griddle on medium-low heat to avoid burning anything. After preheating, I laid out the bacon and listened for that first satisfying sizzle. Next came the sausage, leaving space for the hash browns later.
The hash browns were simple — a bag of frozen ones thawed in the fridge overnight. A little olive oil on the griddle, spread them out, and let them cook slowly. Cold-weather cooking calls for patience. The wind was up that day, but the griddle lid helped block some of it from the back.
Low and Slow Wins the Race
Keeping the heat low meant no burning and even cooking. As the hash browns started to get that golden-brown color, I moved them around to hit the Blackstone’s hot spots. Cold mornings like this do burn a bit more propane, but it’s worth it.
Time for the Eggs
Once the hash browns were nearly done, I slid them to a cooler area and cracked four eggs — well, three and a half after one mishap — onto the griddle with olive oil and butter. A pinch of salt, some pepper, and the burners turned down low kept them cooking gently without overcooking.
The Best Part: Plating Up
With the bacon browned, sausage sizzling, hash browns crispy, and eggs just right, it was time to plate. Hash browns, a slice of sausage, an egg, and of course, a few strips of bacon.
There’s just something about breakfast cooked outside — it tastes better, smells better, and feels more satisfying. Even with the chill in the air, the warmth of the griddle and the aroma of breakfast made it worth it.
Looking Back
This wasn’t just another breakfast — it was part of the beginning of Okie Smokin’. The second video after rebranding, it set the tone for what was to come: simple, delicious outdoor cooks in all kinds of weather. From here, the channel would see everything from smoked meats to griddle favorites, but this cold morning breakfast will always stand out.