Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Taking care of that half a pastrami sandwich from the Jewish Food Festival that I didn’t finish the other day, I turned it into a pastrami and egg breakfast sandwich.
I baptized it with some shredded Gruyere, and added half of a left over stuffed cabbage roll as well.
This was a pretty freakin’ excellent change of pace from the tacos and salsas.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Here is a re-do on the poblano pepper. This time I cooked some jalapeño, green onion, diced poblano then added chopped bacon and some tomato. When the poblano boats were nearly done steaming, I added the filling and broiled them for a few minutes. When everything looked nice and hot, I added an egg to each. When the egg looked about done, added some cheese.
This worked well and the egg had a runny yolk like I wanted. Next time I think we’ll do the pepper as a separate item and add a poached egg at the end. A little more straight forward as far as timing the degree of doneness for the stuffed pepper and the egg.
One thing I like about this dish is it works another pepper into our diets that we don’t use a lot. Also helps use up some miscellaneous vegetables from the refrigerator.
Over-shot with the Crystal hot sauce a bit but the egg you was nice:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
This experience is what I love to remember when the snow is flying outside. Summer breakfast.
I walked into the backyard, picked a fresh green onion, walked over to the other part where the peppers grow. I roasted a cayenne and a jalapeno pepper and made scrambled eggs with toast.
Had a bit of leftover hanger steak from last night.
diced it together with a fresh chili from my garden and folded it into an omelet.
Sode of fresh watermelon to help temper the heat of the chili
Today it's corned beef hash with sautéed onions, green peppers, corn and mushrooms. Spices include, black pepper, garlic, cilantro and Mexican oregano. Toasted sourdough sandwich rounds from the Seattle Sourdough Baking Company, topped with whipped cream cheese.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I'd say this qualifies as a late brunch eating at 11am and all but it had egg in it, so there. Breakfast tacos with homemade chorizo (recipe below). I think I had a little too much chrorizo on there as it overpowered most everything, even the habanero hot sauce, but it was mighty tasty anyway. Next time I think this deserves the homemade tortilla treatment.
You inspired me…I saw this and my stomach was growling from riding this morning. So…leftover chicken adobo with scrambled eggs on the last two blue corn tortillas for brunch
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