For a long time I would have said brisket tacos or maybe pulled pork tacos...leftover meat+ scrambled eggs, salsa and cheese in a corn tortilla.
Then I went through my sausage fatie for breakfast phase.
Clearly my favorite BBQ ite for breakfast is St. Louis style ribs. I have finally learned to add two rack to however I many I think I need so I have leftovers. They are excellent reheated (or even cold) for breakfast.
I still prefer sausages as well as corn beef hash cooked with a crust. Fry up a couple of sunny sides, drop them over the hash and I'm in breakfast nirvana.
As a backup to that, when I moved to Texas I discovered the street food version of the greasy chorizo and huevos taco. OMG after a rough night at the bars, they always made life better the next day !!
Not long, they don't develop the best bark either.
Not a breakfast person, may grab a yogurt thru the week, on weekends the wife insists on bacon and eggs.
There's usually nothing I've smoked left to augment the meal.
Pulled pork. Easy to reheat when I'm in a hurry in the morning. I've never been a have-to-have breakfast food for breakfast sort of guy, so really anything. But if it's something incorporated into a more traditional breakfast food, I'm with the chorizo contingent.
Since I do them in Spartacus (my WSCG), breakfast pizza is by far our favorite. I make an extra dough ball on pizza night, then get up early the next morning and fire up the grill. Nothing like smoking out the neighborhood at 6:00 AM, especially during fire season! It's my contribution to community safety as it keeps the neighbors sharp and ready to go. You can take the boy out of the firehouse....
Don't do breakfast, actually only eat 1 meal a day in the evening but if I did it would be poached egg, bacon, pork bangers and some more bacon.and some smoked pork belly rashers on the side.
My favorite BBQ breakfast is a Zing-Zang (is there really an other mix worth a flip)bloody mary with gin. Smoked sausage burritos, must be conecuh sausage, eggs, smoked green chili peppers (no clue what type), jack cheese and homemade salsa from my grandmothers garden. Sadly, Nana has gone on to glory, but Mateo's salsa will do. My cooking buddy cooks this entire meal in a cast iron on his green egg. It is wonderful. Oh yeah, he uses corn tortillas, gets them just charred on the outside but still foldable. The conecuh is diced and sauteed to where they are almost crispy little nuggets of gold....
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