Directions

1. Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF with the Yoder Smokers Cast Iron Griddle installed on the left side of the grill.
   
2. Warm your tortillas on the griddle just long enough to make them pliable and get a little color. Don’t cook them until they’re crispy.
   
3. Melt the duck fat on the griddle. Cook the potatoes O’brien in the duck fat until softened inside and beginning to form a crust on the outside, tossing occasionally to cook evenly.
   
4. While the potatoes cook, make the Sausage Cream Gravy. Heat a Lodge 8” Steel Skillet over medium heat. Add the bacon breakfast sausage and cook to brown and form a crust on the bottom. Mash with a hand/potato masher to break up the pieces very small. When the sausage is thoroughly browned add the flour and chicken base. Cook, stirring frequently for about one minute. Slowly pour the milk into the skillet, stirring constantly. Bring to a simmer and let thicken to desired consistency. Season with Cattleman’s Grill Lone Star Brisket Rub, to taste. Turn heat to very low or cover and turn off heat completely.
   
5. Place the sausage balls on the griddle. Press to slightly flatten. Add onions on top. Smash each sausage ball with Finex flat grill press until the patty is very thin and roughly the size of your tortillas. When the bottom of the sausage patty is browned and has formed a nice crust flip it over and place a slice of cheese on top, then a tortilla on top of the cheese.
   
6. Arrange the smash burger tacos to make room for cooking four eggs, moving them mostly to the left side of the griddle. Crack your eggs into the pork fat on the griddle. Cook eggs sunny side up until the whites are mostly set.
   
7. Remove tacos form the griddle when the onions are cooked and browning. Flip over and begin building tacos. Spread about 1/4 cup gravy on top of each patty. Potatoes on top of gravy. Egg on top of potatoes. Finish with Cattleman’s Grill Pit Fire Hot Sauce and minced chives.