Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Kim has put my name in the pot, pun intended, to make a breakfast casserole, for next weekend. She also suggested I get some ideas from the fine folks at AR.
Nothing too elaborate. Do not wanna risk something the family is going to eat, for the first time. I have done the French toast one and the basic sausage egg n cheese.
Any thoughts? Thinking Mosca might chime in here. TIA
1/2 lb butter, melted
1 can cream of mushroom
6 cups shredded cheddar cheese
2 1/2 tsp Cajun seasoning
2 cups of sour cream
1 can of rotel
1 cup white onion, diced
1 cup bacon, diced, rendered
1 bag frozen tater tots
Bake tater tots per directions and mix with all ingredients and four cups of cheese.
Pour into a casserole dish and bake at 350 degrees until bubbly. (About 30-40 minutes).
Top with remaining cheese and cook an additional 15 minutes, using the broiler for the last five minutes or so to get a nice browned top.
Let cool slightly before serving in order to let the casserole set up a bit.
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.
Wow. I don’t do a lot of breakfast casseroles, because I only cook breakfast for me. (Mrs eats Honey Nut Cheerios for breakfast.) But that doesn’t mean I don’t have any ideas.
Eggs, bacon, cheese, onions, potatoes, and green and red peppers is where I’d start. Salt, pepper, garlic. Or an AP rub. Do the cheese as a cheese sauce, with shredded cheese melted on top at the end. If you stopped right there, you’ll get raves, I’m sure.
You can choose texture by choosing hash browns, sliced, or diced, for the potatoes. You can add breakfast sausage, that would be great. You can change the flavor profile by subbing taco seasoning for the SPG, or Italian, or Creole/Cajun, etc. If you wanted Creole/Cajun, you could swap in andouille for the breakfast sausage; if you went Tex/Mex, you could sub in some Texas sausage.
No hot peppers: casseroles are for everyone. Have the hot stuff on the side. If you are using live peppers, sauté them first (so they match the casserole), and serve them to the side.
Both the above sound great to me, but I'd be tempted to add some breakfast sausage to LA Pork Butt 's recipe ' cause it's almost impossible to get too much meat in it.
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