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Found 20 results

  1. Hello folks, Not new to the smoking and grilling game but new to the Kamado. Set up my new Joe last night and had my first cook this morning for Mother’s Day breakfast. The subtle hint of wood and the unbelievable crispy ness of the pancake from the soap stone was something I had never experienced before. The family agreed they were the best they ever had. Looking forward to many more cooks!
  2. Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros. Started out making the sauce by sautéing some onions and bell pepper. Once they had started to wilt, I added a can of diced tomato. After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes. After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside) Grilled up some tortillas. And finally cooked up some eggs. (these were for the wife’s dish) With everything ready, I plated it up. Here are these pics served up with some orange juice and coffee. Thanks for looking.
  3. Growing up on a decent sized dairy farm, this was one of my favorite breakfasts as a boy. Coming into the house after all the chores were done, and sitting down to what my Mom always called "corn fritters", but I think technically it is more like a corn pancake. I got an urge to try making them on the grill. I added one chunk hickory wood, since that is what we use for fresh sweet corn. Threw on some breakfast links on the other side just because I could. The "corn fritters" were fantastic, better than I had expected. The touch of hickory smoke really added.
  4. So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven. Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
  5. Another breakfast ( I LOVE making breakfast on the Joe) with a Southern PA specialty; scrapple (or PonHaus) as the old timers say; fresh onions, zucchini, and peppers, and fresh eggs from our neighbors chickens. Prepped for the grill....... On the grill..... Zucchini seasoned with Old Bay and on the direct side (loving the two zone system)..... And finally the eggs...... Really good, and a fun way to start a lazy weekend. And finally, just to prove I CAN do other things beside chicken and breakfasts.....
  6. My wife got me the griddle for Christmas. I've always wanted to try breakfast on the grill, and now I can. This is a super simple breakfast I cooked up this morning just as the ice storm was moving in. Eggs, onions, and scrapple. I think this CI griddle is going to get used WAY more than I thought.
  7. This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of brisket or beef ribs the day before. You will need: Eggs to scramble. (How many is determined by the mouths you'll need to feed) Leftover brisket thinly sliced and cut up. Your favorite rub (The wife likes Montreal Steak seasoning on this recipe) Cheese (optional) Anything else you serve with a usual breakfast. What you do: Preheat pan to med. Beat the eggs normally and pour into preheated pan. Scatter the brisket through out the eggs. Not too much tho as the brisket and smoke flavor are more pervasive than you might imagine. Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily. Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this. I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places. Cheers
  8. As I did my research on Fatty ideas to try, I kept thinking about "What goes good with sausage?". This one is a combination of some of those ideas and a couple of my own. I dub this the “Breakfast Fatty Croissant”. Started out rolling 1 lb. of breakfast sausage in a gallon ziplock. (There are 2 because I made a second, different, fatty) I put these in the fridge and proceeded to make up the other items. I started out by roasting some poblano peppers. Put them on the side burner to help speed things along. Placed them in a plastic bag to steam for 10 to 15 minutes. While I waited on them I cooked up some hash browns. I then skinned and seeded the poblanos and lined an 8” x 8” pan with them. I then poured in 5 beaten eggs and placed them on the kamado Once it was all done I took one of my gallon Ziplocs out and cut the top off and placed everything on it and proceeded to roll it up. I then rolled out some Puff Pastry and wrapped up my fatty in it with egg wash. I scored the top (a little to deep) and egg washed the entire thing. I cooked these at 350 for 1 hour. I cooked on the upper rack because I wanted the dome to radiate heat onto the tops. (The bottom of the Breakfast Croissant got a little dark so next time I’ll adjust to a shorter time) Here it is done and sliced. Here it is plated Delicious!
  9. Buckboard Bacon Breakfast This is one good way to do breakfast. Get out from the fridge the slab of homemade buckboard bacon from my last batch and slice up some. Oil the Pan and Fry It Up Add some sunny side up eggs and homemade biscuits. Then savor and enjoy with New Orleans style cup of coffee & chicory with warm milk. Yummmmm!
  10. Breakfast is my favorite meal and as I joined the forum after the breakfast challenge I figured why not try a breakfast pie for this one. Ingredients: Ham, pie crust, puff pastry, eggs, cheese. Layer ingredients in pie crust. Top with pastry and brush with egg wash. Pre-heat Kamado @ 400 using indirect set up. Bake for approximately 30 mins or until crust is golden brown. Money Shot. Thanks for looking.
  11. Cochinita? Yeah I’ve got lots of it. How do I use it for leftover? One way is Breakfast Burritos. Here are some onions, potatoes, bell pepper and cochinita all cooked up and ready to go. Add the huevos, stir, and roll them up in a warm tortilla with some cheese and Tapatio. Muy bueno!
  12. This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauce 3/4 tsp hot sauce (I used Sriracha) 3 eggs, lightly beaten Directions: Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma. In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken. Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs. Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes. Serve HOT! Enjoy!!
  13. For this I tried to somewhat replicate an IHOP breakfast. They make a Big Steak Omelette and currently are making a Cinnamon Swirl Brioche French Toast. Well I already some awesome Tip-Tip I just cooked earlier this week so I substituted some Tri-Tip for the Steak. (See Link: http://www.kamadoguru.com/topic/20397-tri-tip/) I also had already just baked up some awesome Cinnamon Raisin Honey Oatmeal Bread so I substituted some of this for the Brioche. (See Link: http://www.kamadoguru.com/topic/20352-cinnamon-raisin-oatmeal-honey-bread/) Started out by getting the potatoes going. I then got the French Toast going. Mixed up some batter and sliced the bread. Got my C.I. griddle oiled and heated up. Dunked the bread in the batter. And put these on the C.I. griddle to brown. After browning them I put them on a baking sheet and put them in the kamado for 10 minute at 350 to finish cooking the insides. I now I get the Omelette going by beating up 5 eggs with a little bit of milk and a few drops of hot sauce. Took out my 10” C.I. skillet and heated it up with some oil. Diced up some onion, tomato, green onion and some jalapeno. And sautéed them. And then added the Tr-Tip. In a separate omelette pan I had cooked up the omelette and now added the sautéed items and then some cheese on top. I folded the omelette over, sprinkled on more cheese and then covered and continued to cook for another 3 minutes. Here I’ve taken it out of the pan and placed it on the plate. I then placed on some jalapeno slices and then the some more Tri-Tip for the final product. Here are the plated photos with everything together along with some O.J. and coffee. Close up on the yummy French Toast. Here’s my Money Shot below. It was delicious!
  14. I wanted to post this cook as I am noticing a lot of chatter as far as the cast iron is concerned. I absolutely love mine and even though this cook is not in the spectacular category, it really showcases the cast iron and its uses! After watching John's videos on cast iron care when I first picked up my cast, the seasoning process was a snap. This was a simple breakfast for dinner where I grilled the bacon and sausages, awesome by the way, using the cast iron grate, and put one piece of bacon on the griddle to provide a little something for the griddle before the pancakes went on. Not that it was necessary, but man the pancakes I cooked on it did not need anything to keep them from sticking. I was so impressed that I decided to cook some eggs on the griddle to see how they would turn out. Without adding any oil to the griddle, I did the eggs... Can I say that those were some of the best eggs I had ever had? After cooking them on the griddle, I flipped them over to the cast iron grate side and gave them some sear marks along with the finishing cook of the egg. All I can say is Yummy! Cast iron grates and griddles are the way to go! My question now is I wonder how the functionality would be of two cast iron griddles side by side? Because if that is a feasible set up, and functional, then I am all in! Thanks for looking.
  15. Here's a really healthy breakfast dish you can cook on your grill! Hey JOE fans! It's time for a breakfast cook on your Kamado Joe that happens to be rather healthy compared to most breakfasts! Try out this Frittata next time you need a low calorie and high protein breakfast for four people! Here's the recipe: Kamado Joe Breakfast Frittata: Ingredients: 16 ounces (2 cups) Egg Beaters Original Style 4 strips of center cut bacon, cooked and chopped 1 onion, chopped 1 green bell pepper, chopped 1 teaspoon minced garlic 1 can petite cut diced tomatoes, completely drained 1/4 cup shredded parmesan cheese 1/4 to 1/2 teaspoon ground black pepper Directions: Preheat your grill to around 425°F and set up for indirect cooking. Sautee the onions, green pepper, and garlic in the pan you cooked your bacon in. Place the sauteed onions, green pepper and garlic in a pie dish or a 10" cast iron pan. Add the chopped bacon and diced tomatoes. Pour in the 16 ounces of Egg Beaters and then add the black pepper and the shredded parmesan cheese. Mix it all up fairly evenly. Place the pan or dish on the grill at 425°F and cook until the egg is set in the middle. This took about 35-40 minutes on my grill... Let it cool for 10 minutes or so and serve!
  16. My family loves breakfast for dinner. This was more of a cleaning out the fridge dinner. We always have shredded cheese, but I found some chorizo sausage, onions and mushrooms hiding in there. I used matching 8" cast iron skillets and mixed up a couple egg bakes. One was chorizo & cheddar and the other was mushroom and onion. I cooked these indirect at 350F for approx 25 minutes Disclaimer: Yes, I cheated and used frozen biscuits. I was missing some ingredients to do them homemade...
  17. I’ll bet you all thought I was going to make something like Huevos Rancheros or Manchaca con Huevos for the Breakfast Challenge. Ha, fooled you! I went with Steak & Eggs with Biscuits & Gravy. I started out smoking a Jimmy Dean Breakfast sausage at 225 with some peach wood chunks. Purchased some nice USDA Prime steaks. Rubbed one down with some Worcestershire sauce, garlic sea salt and fresh ground black pepper. Wrapped that up and let it rest in the fridge for a few hours while I continued making the biscuits & gravy. Made up a batch of Bisquick biscuit dough and formed it into 2 1/2 inch biscuits. (mostly) Here are the ingredients for the sausage gravy. I purchased 1/2 lb. of regular sausage to go with a little over half of the Jimmy Dean smoke sausage. (I had to sample the smoked Jimmy Dean stuff ) Brown up the sausage in a skillet While the gravy was cooking I put the steak on the kamado. Add the crumbled up smoked sausage Add 1/4 cup plus 1 tbsp. of AP flour and stir well and let simmer for 2 minutes. Now add 1 cup of whole milk and stir well and let simmer until it thickens. Now add another cup of whole milk and stir well and let simmer until it thickens and then another cup of whole milk and stir well and let simmer until it thickens. Now it’s time to season the gravy. I added 1 tbsp. of Worcestershire sauce, 1 tsp. of salt and 1 tbsp. of black pepper. Now for the eggs. I got them out and then went to stir the gravy and my wife thought it would be funny to draw some faces on them. Plated shots with some Grapefruit juice and some toast and Boysenberry jam. Money shot.
  18. Because @ckreef wouldn't let me slack, this breakfast is dedicated to him! I was all about the huevos rancheros that were suggested, but I didn't have all the ingredients and I was too exhausted after the rehearsal last night to hit the grocery store. (I'd also thought about french toast casserole with blueberries, but again, ingredients, store, tired! ) I started out with some thinly sliced onion on my griddle: As they browned I threw on one of the Hatch green chiles that came in my shipment yesterday: When the onions were mostly done I poured my scrambled eggs into the griddle: Stirred them around some and then took them off the grill to let residual heat cook them: Threw on a couple of flour tortillas (and took the green chile to be sliced and diced): I also sprinkled some cheese on the eggs to let it get good and melty: And voila! Eggs and green chile on a flour tortilla: (H had his with leftover red salsa and more cheese! ) I wouldn't have taken the time to do this if it weren't for you guys - normally I run get an Egg McMuffin before a wedding. So ... thanks! This was delicious.
  19. Ok, ok, ok, some of you might consider pizza two days in a row to be cheating, but I've been wanting to try this for a while now, and what better time than a lazy Sunday brunch when I already have leftover pizza dough? Right? Got the grill fired up with a cup of coffee in hand and prepped the pizza ... more of an oval shape ... a little mixed cheddar cheese on the bottom, some thinly sliced salted-and-drained campari tomatoes, some partially cooked bacon, and a sprinkle of pepper: Mr. Grill was fascinated by the idea - maybe a little skeptical, but willing to try: On the riser, kamado at 550° and holding. After 4 mins I added the eggs (one of which promptly slid off onto the griddle): After 4 more minutes, I had this (I used a spatula to relocate the runaway egg as soon as it firmed up): By the time the eggs were done (runny yolk, firm white), the crust was getting a little burnt on the back end. Time to take it off the grill. Slice, and serve with icy cold watermelon and your beverages of choice. A nice brunch out on the patio on a surprisingly cool summer Sunday. It was fantastic and we'll definitely make it again, but I also took away a few lessons: Put the eggs on earlier. They take longer to cook than you think. Right at the 2 mins mark would have been perfect. Make little wells or depressions in the pizza to break the eggs into so they don't slide off the pizza. The pizza wound up being cut into 8 squares and it would have been nice if each square had an egg. Next time, I'll make the depressions and add more eggs. Precook the bacon a little less so that it doesn't get overcooked on the ends. H said either using a thick picante sauce on the bottom or a drizzle of it over the top would have made it 100% perfect. I'll post bacon candy as soon as it cools enough to touch.
  20. So, you know when you go to Costco they have the carts and booths giving out samples? Well we went to Costco and came back with a couple of the products they were doing samples of. The first was some freeze dried hash browns. Normally I like use whole potatoes but sometimes they go soft and start sprouting numerous appendages. I purchased these for just this type of occasion. The next item was some soy chorizo. This is very tasty and not nearly as greasy as regular chorizo. This is the thing my wife hates about chorizo and she liked this stuff so I figured what the heck. The next day I decided to use both my new food products and make chorizo and eggs breakfast burritos with potatoes. First I sautéed some onion and bell pepper. I then added the chorizo, cooked them and let them melt together. Now add the eggs, mix and cook. Next I cooked up the hash browns. And now we assemble the burritos starting with some sour cream. Add some hash browns. And the chorizo and eggs mixture. Mexican cheese and some pico de gallo. (Not pictures is a finishing touch of some Tapatio hot sauce) And it’s a wrap! Buenos Dias!
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