BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!

Pulled Pork Waffles with Bourbon Maple Syrup Recipe

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Yield: 4-6 large waffles

Ingredients

For the Waffles

• 2 1/2 cups Bisquick


• 1 1/4 cups whole milk


• 3 tbsp melted butter


• 1 egg


• 2 tbsp maple syrup


• leftover pulled pork

For the Syrup

• 2 cups maple syrup


• 1/4 cup bourbon


• 1/4 tsp red chile flakes

Instructions

Whisk together all waffle ingredients, except the pork, until the batter is smooth. Place some of the leftover pulled pork on the waffle iron. Pour an appropriate amount of batter (varies depending on your waffle iron) over the pulled pork. Cook to desired doneness. Remove and hold warm.

Combine the syrup ingredients in a skillet and bring to a simmer. Simmer for two minutes.

You may also like: Pulled Pork Cornbread Waffle Sandwich

Serve the waffles topped with more pulled pork and the bourbon maple syrup.

Cooking the pork with the waffle gives it a fantastic texture!



The amount of batter you'll need depends on the size of your waffle maker. Use your first waffle to figure out how much batter you'll need.



Brown to the desired doneness, and admire your good work!

There is never a bad time for tacos. Never! We're taking some of the classic breakfast burrito fillings and preparing them taco style, on the grill.

Grilled Breakfast Tacos

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Ingredients

• 1 lb bacon, cooked, diced


• 3 tbsp vegetable oil


• 1 poblano pepper, diced


• 1/2 yellow onion, diced


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1/2 cup 505 Southwestern Flame Roasted Green Chiles


• 6 eggs


• 4 oz pepper jack cheese, shredded


• 12 small flour tortillas


• sour cream, for serving


• Y'et Yet Jalapeno Salsa, for serving

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF, set up for direct grilling. Preheat a Lodge 12” Cast Iron Skillet directly over the firebox.

When the skillet is hot add the oil, then the peppers, onions and one tablespoon Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Cook until softened and onions are translucent. Add the 505 Southwestern Flame Roasted Green Chiles and cook another 1-2 minutes, stirring. Remove and set aside.

Whisk together the eggs. Put some oil in the skillet. Add the eggs and a shake of Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and a pinch of salt to the skillet. Cook the eggs until almost done. It’s ok if they’re slightly soft, as they will be cooked again.

Combine the cooked diced bacon, veggies and eggs in a mixing bowl. Add the pepper jack cheese. Mix well. Scoop 1/4 cup of the filling onto a tortilla. Fold the tortilla in half around the filling and press closed. Repeat until filling is gone.

Grill the tacos on both sides, directly on the grates, until lightly crisped and cheese is melted. Serve with sour cream and Y'et Yet Jalapeno Salsa.


Gotta love the griddle! Such a versatile tool for your grill. It's great for everything from breakfast to burgers to fajitas to bulgogi.



Some peppers and onion to join the bacon in our scramble.





We're preparing these similar to how we would quesadillas, but with less cheese. This will allow all of the other ingredients to shine!

You may have noticed that we love our cast iron. That's because you can cook just about anything you'd prepare in your oven or on your stovetop in cast iron. That includes baked goods. Today we're repurposing canned biscuits to make one big cinnamon roll!

Skillet Cinnamon Roll Recipe

Yield: 12 servings

Ingredients

• 2 (16 oz) tubes biscuits


• 1 cup butter, melted


• 2 cups white sugar


• 4 tsp ground cinnamon

For the frosting:

• 1 lb cream cheese, room temperature


• 2 cups powdered sugar


• 3 tbsp unsalted butter, room temperature


• 2 tbsp half and half or milk


• 1 tbsp bourbon (or vanilla extract)

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.

Mix the sugar and cinnamon in a small bowl. Melt the butter in a separate small bowl. Remove the biscuits from the packages. Using a rolling pin, roll each one flat. Dip each biscuit in the melted butter, let the excess drip off then dip the biscuit in the cinnamon sugar mixture coating both sides. Shake off the excess.

Roll each biscuit and place along the perimeter of a Lodge Logic 12” cast iron skillet. Repeat the process and lay the next rolled biscuit next to the previous one, spiraling toward the center of the skillet, forming one big cinnamon roll. Transfer to the second shelf of the grill.

Bake until biscuits in the center are cooked through, about 40-50 minutes.

While the cinnamon roll bakes, prepare the frosting. In the bowl of a stand mixer, combine the cream cheese, powdered sugar and butter. Using the paddle attachment, beat until all lumps are gone. Add the half and half and bourbon. Continue mixing until incorporated.

Pipe or spread the frosting over the cake and slice to serve.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

We start by flattening the biscuits...



Then a butter bath!



Dredged in cinnamon sugar and rolled up. Then into the skillet.



A cinnamon roll make of cinnamon rolls. Dude.





A little cream cheese. A little powdered sugar. A little cream and a little bourbon. Cream cheese deliciousness!

Biscuits and Gravy just got a whole lot better!! Chef Tom uses chorizo to take this simple recipe to the next level of delicious!

Biscuits and Chorizo Sausage Gravy Recipe

Yield: about 4 servings

Ingredients

Biscuits

• 5 Cups flour


• 5 Tablespoon sugar


• 1 Tablespoon kosher salt


• 1 Tablespoon baking powder


• 2 Tablespoon Cattleman’s Grill Smoky Chipotle Seasoning


• 1 1/2 Cups buttermilk


• 1 jalapeño, diced


• 10 Tablespoon butter, frozen


• 8 Tablespoon butter, divided


• 2 Tablespoon Reida Honey Farm Wildflower Honey

Chorizo Cream Gravy

• 1 lb Mexican Chorizo


• 2 Tablespoon butter


• 2 Tablespoon flour


• 2 Cup milk


• 1 teaspoon black pepper


• salt to taste

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Instructions

Biscuits

Preheat your Yoder Smokers YS640 (or other grill) to 400ºF. Whisk together the flour, sugar, salt, baking powder and Cattleman’s Grill Smoky Chipotle Seasoning in a bowl.

Using a box grater, grate 10 T of frozen butter into the dry ingredients. Gently mix with your hands. Add buttermilk and jalapeños and gently fold mixture until a soft dough is formed. Turn dough out onto a floured surface. Pat dough out until it is about 2” high. Use a 3 ½“ cookie cutter to cut out biscuits.

Coat a Lodge Logic 12" Cast Iron Skillet with 2 T of the remaining butter. Space biscuits evenly in the skillet. Bake at 400ºF for about 20 minutes, until the biscuits are cooked through. While the biscuits are baking, melt the remaining 6 T of butter in a small saucepan, and stir in the Reida Honey Farm Wildflower Honey. Brush the tops of the baked biscuits with the butter mixture, and return to the cooker. Bake about 10 minutes more, until the tops are golden brown in color.

Creamy Chorizo Gravy

Brown the chorizo in a skillet over medium heat. Remove browned chorizo, and drain fat. In the same skillet, melt the butter. Add the flour to the melted butter, to form a roux, and cook about 2 minutes over medium-low heat, whisking to keep the roux from burning.

While continuously whisking, slowly add all of the milk. Return the chorizo to the pan, and add the black pepper. Continue cooking to allow gravy to thicken. Taste and adjust seasoning, as needed. If the gravy becomes too thick, add more liquid to thin.