Breakfast

Steak & Bacon Breakfast Tacos

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Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!


Steak & Bacon Breakfast Tacos





6 servings



Ingredients



For the crema:




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Instructions



Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.


Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.


To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.


Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.


Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before liking thin across the grain.


At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until the begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.



You might also enjoy: Chorizo Breakfast Burrito

On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.


Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.

Sausage Egg & Cheese Biscuit

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This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!


Sausage Egg & Cheese Biscuit





4 servings



Ingredients


For the biscuits:




  • 2 cups self rising flour

  • 1 stick (1/2 cup) frozen butter

  • 1/2 cup sour cream

  • 1/2 cup whole milk

  • 1 egg for egg wash, optional


For the breakfast sausage: (yields 10 servings)




For the sandwich:




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Instructions



To make the sausage, combine all sausage ingredients in the bowl of a stand mixer. Using the paddle attachment, whip the sausage over medium speed for about one minute to achieve the “primary bind.” The sausage should be tacky and hold together.


Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF.


To make the biscuits, first grate frozen butter with box grater. Mix into flour.


Add sour cream and milk. Mix with a fork until a shaggy dough starts to form.


Turn out onto a work surface. Knead until the dough holds together. Slice into 4 biscuits.


Place the biscuits on a parchment lined sheet pan. You can prepare an egg wash to brush on top of the biscuits, if desired. This will help the biscuits brown and give them a shine. Simply whisk an egg and brush on top of the biscuits.


Bake the biscuits at 425ºF until golden brown on top and bottom, about 20-30 minutes. You may want to rotate the pan from the top shelf to the bottom for even browning.


To make the sandwich, set up your Yoder Smokers YS640s Pellet Grill for direct grilling (diffuser or diffuser door removed) with GrillGrates in place over the fire box. Leave the temperature set at 425ºF.


Form the breakfast sausage into four (1/4 lb) patties. You may freeze the rest for later use.


Place a Lodge 12” Cast Iron Skillet on the right side of the main cooking surface to preheat.


Grill the sausage patties like burgers on the GrillGrates. Cook to an internal temperature of 160ºF.


While the sausage patties are grilling, crack four eggs into the skillet. Season with Killer Hogs TX Brisket Rub. Cover with a lid and cook until the whites are set, but the yolks are still liquid. Just before removing from the grill, sprinkle your cheese on top of the eggs to melt.


Split your biscuits for sandwiches. Add the grilled sausage patty, egg and cheese.


Serve the Sausage Egg & Cheese Biscuits topped with Killer Hogs Hot Sauce.

Homemade Bialys

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Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.


Bialys with Caramelized Onion Filling






Makes 9 bialys

Ingredients


For the dough:

For the caramelized onion filling:

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Instructions


To make the dough:

  • In a large bowl, whisk together the dry ingredients. Add water and oil to dry mixture, and mix with a spatula or by hand until no dry patches of flour are present.

  • Transfer dough to an oiled container, seal, and then place it in the fridge for 16-36 hours, depending on your schedule. 24 hours is ideal.

  • After the bulk fermentation in the fridge, scale 100-gram dough pieces (9 total pieces).

  • Using a good wooden surface, shape the dough balls into rounds. Try handling this dough as little as possible to get a better crumb structure in the end.

  • On an 18”x13” sheet pan, place a good amount of coarse-ground cornmeal or semolina over the entire sheet pan. Place dough balls evenly spaced on the prepped sheet pan, cover with plastic wrap and allow to “bench rest” for approximately 4 hours. This time allotted can vary depending on the temperature of your kitchen or environment. The dough balls will roughly grow ⅔ in size, and relax into the pan slightly.


To make the caramelized onion filling:

  • In a Lodge 10” Cast Iron Skillet place the butter, diced onions, about a tablespoon of Noble Saltworks Hickory Smoked Salt, and a small amount of water and cook over high heat. Once the onions are translucent, lower the heat to medium/medium-high heat and stir frequently.

  • Continually stir and add water to deglaze the pan as necessary until the onions take on a caramelized color.

  • Transfer the onion mixture to the fridge to cool before filling bialys.


To assemble and bake the bialys:

  • About an hour or two before the dough will be ready is when you will need to get your fire prepped on your Pizza Oven. Sweep out any ash that may have accumulated from previous fires, and build a new one.

  • Once your logs have burned down to a pile of embers, use the grate to shove all the embers to the side of the oven and sweep out any extra ash that may have accumulated. Keep the fire rolling by adding wood as necessary.

  • Ideal baking temperatures on the deck are between 650-750 F°, check with an infrared thermometer.

  • Once the dough is ready to bake, fill the bialy dough with your caramelized onion filling. Do this by dipping your hands in flour, then making an indention with your thumb in the center of each bialy dough ball. Carefully, stretch out the center (without tearing the dough) to make pockets for your filling. (In the video, chef Britt carefully stretches her bialys into an oblong shape, but you can keep them in rounds if that is better for you.)

  • Fill each bialy with about 2-3 tablespoons of filling, and transfer 2-3 bialys to the peel.

  • Slide the bialys into the hot oven and bake until they have risen and accumulated a nice color on the outside. The filling should also be bubbling when you remove the bialys. This takes roughly 5-6 minutes.

  • Work in batches and rotate the bialys as needed.






Brisket Quiche

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Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.


Brisket Quiche






Ingredients



For the custard:




  • 4 eggs

  • 2 cups heavy cream

  • 1 tbsp prepared horseradish


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Instructions



Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.


Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.


Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.


Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.


While the crust bakes, make the filling.


Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.


Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.



You might also enjoy: Umami Bomb Brisket

Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.


Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.


Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.


Turkey Fried Rice

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Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!



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Turkey Fried Rice






Yield 4 servings



Ingredients




  • 3 cups (2 - 8.5 oz packages) of parboiled Jasmine Rice

  • Canola Oil, as needed

  • 1 small white onion, finely chopped

  • 1 zucchini, medium dice

  • 2 scallions, sliced thin

  • 1 tablespoon minced garlic

  • 2 tablespoons, plus more as needed Smoke on Wheels Pork Marinade & Injection

  • 2 tablespoons gochujang

  • 3 eggs

  • 1-2 cups leftover smoked turkey, cubed


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Instructions



Preheat your Le Griddle flattop grill or wok to high heat. Prepare your vegetables and sauce. To create the sauce, combine gochujang and Smoke On Wheels Pork Marinade & Injection.  It's important to have all of your vegetables, sauce and protein ready to cook, because it will call come together in about 8 minutes, with constant interaction on the grill.

Season your grill with a little canola oil and sop up any extra oil with a paper towel. Break up your rice in the package before placing it all on to the flattop grill. While continuously stirring and tossing the rice, cook until it is pale brown and lightly toasted.

Next to the rice, put about a tablespoon of canola oil on the griddle and place your vegetables on to stir-fry. Cook until onions begin to sweat and add your gochujang sauce to the vegetables and rice. Stir rice and toss in vegetables to combine.

In a separate part of the griddle, put a little more oil down and crack the eggs over the oil. Quickly scramble the egg and break it up into small bits. Toss the egg and the rice mixture together.

Place cubed turkey onto the griddle until just heated through, adding a splash of Smoke On Wheels Pork Marinade & Injections as needed. Add heated turkey into your rice mixture. Serve immediately.

You might also enjoy: Quesadilla Burger


A bowl of flavorful turkey fried rice!

Dutch Baby, Two Ways

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Perfect for breakfast or brunch, Chef Britt shows you how to make two different Dutch Baby recipes on the Yoder Smokers YS640 Pellet Grill. Enjoy!


Dutch Babies Recipes






Ingredients for the Batter




  • 4 large eggs

  • 3/4 cup of milk

  • 3/4 cup of all-purpose flour

  • 2 tbsp cornstarch

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 4 tbsp unsalted butter, divided



Batter Instructions:



Preheat YS640s smoker to 420° F.

Prepare batter in Ankarsrum mixer with whip attachments. Mix eggs, milk, salt, and pepper until smooth. Add all of the dry ingredients at once and mix until no lumps remain.

While you mix the batter, heat two tablespoons of butter in each 8” cast iron skillet over medium heat. When butter is completely melted in both pans and batter is finished mixing, pour half of the batter in each pan.


Move both pans directly into the preheated smoker. Placement ideal with indirect heat (top or right side). Cook for 30 minutes. Edges should be golden brown and puffed on the sides, the center should be set when finished.

While the dutch babies are baking, prepare your ingredients.

Plum & Prosciutto Dutch Baby - (Sweet)



Ingredients





Instructions:



Melt butter over medium-high heat, add plums and begin to cook down. Once the fruit is softened, add one tablespoon of sugar and two tablespoons of water and continue to cook until the fruit begins to caramelize.

Add one tablespoon of House of Q Apple Butter BBQ Sauce to finish. Reserve and set aside.

Build dutch baby with cooked plums, garnish with prosciutto, pea shoots, and a drizzle of Reida Farm Raw Wildflower Honey.

Crisping up prosciutto is optional; if preferred.

Grilled Shrimp, Egg, & Watercress Dutch Baby - (Savory)



Ingredients




  • 5 medium shrimp, peeled & deveined

  • As needed, Oakridge BBQ Smokey Chile Lime seasoning

  • 1 small bunch watercress

  • 1 egg

  • 2 tbsp Sour Cream

  • 1 tbsp Heavy Cream

  • 1/2 tbsp chives, sliced thin

  • Freshly cracked black pepper



Instructions:



Skewer shrimp and season with Oakridge BBQ Smokey Chile Lime seasoning, reserve.

Make chive dressing. Mix sour cream, heavy cream, and chives together.

Heat well-oiled cast iron skillet over medium heat. Crack the egg directly into the oil. Carefully break inner egg white and pull away from the surface of the yolk. Fry egg until the white is completely cooked through.

Once the dutch baby is finished baking, place skewered shrimp directly on the grill close to the heat source. Cook until opaque, about two minutes on each side.

Assemble dutch baby. Place fried egg in the center, then continue to build with grilled shrimp, watercress, chive dressing, and fresh-cracked pepper.
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Biscuits & Gravy

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Scratch-made comfort food that is made with love and care is a hard thing to pass up. This week we bring you Biscuits & Gravy, featuring all scratch-made breakfast sausage, ground from spare rib tips and pork butt, buttermilk biscuits cooked on the grill and creamy sausage gravy. Is your mouth watering yet?



Biscuits & Gravy Recipe






Ingredients



For the Breakfast Sausage:





For the Buttermilk Biscuits:





For the Gravy:




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Instructions



To make the Breakfast Sausage, set up the Ankarsrum Mixer with the Meat Grinder Attachment and grind the pork using a medium sized die while the meat is very cold. Add all of the seasonings to the pork and quickly mix. Grind the ground pork mixture again. Transfer the mixture to a stand mixer. Using the paddle attachment, beat the mixture on medium until the sausage holds together well and becomes tacky to the touch. Transfer the sausage to a storage container and refrigerate until ready to use.

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF set up for indirect grilling.

You might also enjoy: Chorizo Breakfast Burrito


To make the Buttermilk Biscuits, combine the flour and sugar in a medium mixing bowl and whisk well.

Grate the frozen butter with a box grater, using the larger sized grate.

Add the butter to the dry ingredients. Quickly toss the butter in the dry ingredients to coat and distribute evenly. Using a fork, form a well in the center of the mixture. Pour the buttermilk into the well. Mix the butter milk into the flour and butter with a fork until the dough starts to clump together. Dump the mixture out onto a floured work surface. Knead and press into a square. Cut the square into quarters. Stack the quarters. Press down and roll out into a rectangle. Cut the biscuits into 6 equal sized squares. Brush with melted butter. Bake at 450 until cooked through and browning around the edges, about 25 minutes.

To make the gravy, brown the sausage in a Lodge 12” Cast Iron Skillet. Remove the sausage from the skillet and set aside. Add the butter to the skillet and let melt. Add the flour and stir constantly until the flour puts off an nutty aroma and has just slightly darkened in color. Slowly add the milk, whisking constantly until all 4 cups are incorporated. Add a shake of Oakridge BBQ SPOGOS Seasoning (a little at first, then taste and adjust). Add the browned sausage back to the skillet. Let the gravy simmer until it reaches your desire consistency.

Serve the Biscuits topped with the Sausage Gravy.

Cinnamon Rolls with Smoked Candied Nuts

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Ring in the new year in comfort and style! These scratch-made Cinnamon Rolls with Smoked Candied Nuts are absolutely worth the effort and the wait. You just can't beat homemade!



Cinnamon Rolls with Candied Smoked Nuts Recipe



Ingredients





    For the Cinnamon Roll Filling:


  • 3/4 cup brown sugar, packed

  • 1/4 cup maple syrup

  • 1/2 cup unsalted butter, softened

  • 3 tbsp ground cinnamon



    For the Cream Cheese Glaze:


  • 1/2 cup (4 oz) cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 1 tbsp bourbon

  • 2 cups powdered sugar

  • 2 tbsp whole milk




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Instructions



Place the milk in a small sauce pan. Bring to a boil. When the milk begins to boil remove the pan from the heat. Pour the hot milk into the bowl of an KitchenAid Stand Mixer. Add the 1/2 cup butter and stir to melt. When the butter is melt, stir in the sugar and whisk to dissolve. When the temperature of the milk has cooled to 110ºF, add the yeast. Stir and let sit for 10 minutes, letting the yeast begin to foam. Add the eggs, salt and flour. Using the dough hook attachment, mix for 10 minutes. Transfer to an oiled bowl. Cover with plastic wrap and allow the dough to rise until double in size.



To make the Cinnamon Roll Filling, mix the brown sugar, maple syrup, butter and cinnamon until smooth. Keep at room temperature until ready to use.



Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.



Place the pecan and hazelnut pieces in a quart sized container. Pour the maple syrup over the nuts. Soak for 30 minutes. Strain the nuts. Discard or reserve the maple syrup. Place the the nuts in a bowl. Add the remaining ingredients. Toss to coat the nuts in the sugars. Spread the nuts out on a parchment lined sheet pan. Place the pan on the second shelf of the grill. Fill an A-MAZE-N Tube Smoker with Cherry Pellets, place on the main cooking grate and light with a torch. Let the flame burn back for about 30 second, then blow out the flame. Smoke until the mixture is mostly dried out and the nuts are tender, about 1 hour. Remove from the grill. 



When the sweet dough has doubled in size, remove from the bowl and place on a floured work surface. Fold the dough into thirds and press flat. Then turn 90º and fold into thirds again and press the dough into a rectangle shape. Using a rollin pin, roll the rectangle out to approximately 16” X 20”.



Spread the cinnamon filling over the dough, in a thin layer. Leave a 1.5” border of bare dough on one long edge. Starting at the cinnamon-covered long edge, roll the dough tightly toward the bare edge, forming a long tight cinnamon roll log. Cut the log into 12 equal sized rolls. Tuck the loose end of each roll underneath to secure it, and place 6 rolls in a greased Lodge 8” Cast Iron Skillet.



You might also enjoy: Pulled Pork Waffles with Bourbon Maple Syrup


Increase the temperature of the grill to 350ºF.

Allow the rolls to rise until they have risen above the rim of the skilled and have proofed into each other. The cinnamon rolls should be touching each other. Bake until the edges are just golden and the centers of are cooked through, about 40 minutes.



To make the cream cheese glaze, combine the room temperature cream cheese, butter, bourbon and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, mix until completely smooth. Add the milk and whisk until incorporated.



Immediately after the cinnamon rolls come off the grill, cover in the cream cheese glaze. Serve warm, topped with the Smoked Candied Nuts.



This recipe makes 12 cinnamon rolls. You can fit 6 rolls into each 8” skillet, so when preparing your cinnamon rolls, work in batches, use two skillets or save and freeze half for later.



Cooking with Fire Episode 22: Chicken Fried Steak


Pitmaster Josh Cary and Chef Tom Jackson cook up some Chicken Fried Steak and Eggs and ask you about your favorite breakfast foods to cook on the grill.





Chicken Fried Steak Recipe



Ingredients





  • 4 beef cube steaks

  • 1 quart buttermilk

  • 2 tbsp hot sauce

  • 4 cups all purpose flour

  • 2 tbsp kosher salt

  • 1 tbsp fresh ground black pepper

  • 2 tsp granulated garlic



Directions




Place the cube steaks in a gallon zip top bag. Add the butter milk and hot sauce. Place in the fridge and let sit for three hours.

Remove the steaks and place in a shallow pan. Place the flour and seasonings in another shallow pan, and mix well. Set up a cooling rack over a third pan.

Remove the excess buttermilk from the outside of the steak. Dredge in the seasoned flour. Shake off the excess, and place on the cooling rack. Repeat the process with the remaining steaks. Allow the steaks to sit for about twenty minutes, until the flour is all moistened.

Preheat a 12” cast iron skillet over medium heat. Fill the skillet with 1/2” of canola oil. Using an instant read digital thermometer, monitor the temperature of the oil and adjust the heat to keep the oil around 350ºF.

Fry the steaks on each side until golden brown. Remove from the oil and place on a clean cooling rack to allow the excess oil to drip off of the surface. Serve hot.

Breakfast Sausage from Scratch Recipe

Breakfast Sausage from Scratch Recipe

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get ahold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.


Breakfast Sausage from Scratch






Ingredients




  • 5lb pork (Boston butt, sparerib tips or already ground)

  • 1/4 C fresh sage, minced

  • 1/4 C black pepper, coarse fresh ground

  • 1/3 C salt

  • 2 T brown sugar

  • 2 t cayenne

  • 1/2 t nutmeg



Instructions



Combine the chunks of pork shoulder and seasonings and toss to distribute.

Grind the mixture, while the meat is very cold, with a 10mm (3/8”) grinder plate. Grind the ground mixture again. This can be adjusted according to your preference. Transfer mixture to a stand mixer. Working in batches, with the paddle attachment, beat the mixture on medium for about a minute, until the sausage holds together well and becomes tacky to the touch.

Divide the sausage into desired portions, or form into patties. Freeze until ready to use.

To cook the sausage patties, heat a 12" Lodge Cast Iron Skillet over medium heat, place a small amount of grape seed oil in the pan and brown sausage on both sides. Cook until the internal temperature reaches 165ºF (check the temperature using an instant read thermometer like the Maverick PT-75).

Breakfast Sausage from Scratch Recipe

Breakfast Sausage from Scratch Recipe

Fresh sage and black pepper are the flavors that really define breakfast sausage. It's a simple combination, but works so well!

Breakfast Sausage from Scratch Recipe

Breakfast Sausage from Scratch Recipe

If you're grinding your own pork, be sure to use something with a high fat content, like pork shoulder or spare rib tips.

Breakfast Sausage from Scratch Recipe

One really important step in the sausage making process is creating the primary bind. As you'll see in the recipe below, this is where the sausage is mixed until it becomes tacky and really holds together. This is an integral part of creating that signature sausage texture.

Breakfast Sausage from Scratch Recipe

Breakfast Sausage from Scratch






Ingredients




  • 5lb pork (Boston butt, sparerib tips or already ground)

  • 1/4 C fresh sage, minced

  • 1/4 C black pepper, coarse fresh ground

  • 1/3 C salt

  • 2 T brown sugar

  • 2 t cayenne

  • 1/2 t nutmeg



Instructions



Combine the chunks of pork shoulder and seasonings and toss to distribute.

Grind the mixture, while the meat is very cold, with a 10mm (3/8”) grinder plate. Grind the ground mixture again. This can be adjusted according to your preference. Transfer mixture to a stand mixer. Working in batches, with the paddle attachment, beat the mixture on medium for about a minute, until the sausage holds together well and becomes tacky to the touch.

Divide the sausage into desired portions, or form into patties. Freeze until ready to use.

To cook the sausage patties, heat a 12" Lodge Cast Iron Skillet over medium heat, place a small amount of grape seed oil in the pan and brown sausage on both sides. Cook until the internal temperature reaches 165ºF (check the temperature using an instant read thermometer like the Maverick PT-75).



 
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