A BBQ Breakfast Recipe (aka The BBQ Breakfast Favorito)...

Dear BBQ Friend:

This is a recipe that one of my newsletter readers was kind enough to send me...

Thought you might like this. You know sometimes we forget or make last minute decisions. I know you've been on those multiple day competitions, and I love to do a spectacular breakfast on Saturday morning to get the team up and running so I thought I'd share my teams favorite breakfast... bbq breakfast biscuit

  • I do a pan of buttermilk biscuits bright and early.
  • I always take my vitamix blender on every excursion. Smoke a pound or two of cherry tomatoes. Takes about 5 to 8 min. Throw them in the blender for the acid base of an amazing hollandaise sauce.
  • Crack a dozen or so eggs with some cooked chopped bacon in a cast iron skillet and set it on the pit till set.
  • Cut biscuits into square, toast with butter slightly over direct heat then assemble.
  • Cut eggs into squares equal to biscuit size, place on split biscuits and top with hollandaise sauce and left over brisket.
  • Don't run out or there will be a fork fight.

Just thought I'd share this with you. Maybe you'd like to give it a try. Let me know what you think.

Frank Favorito

P.S.   ....The reason I have the time is we sleep in shifts and take turns on fire watch. So I get up at 4am, relieve my team mate, check the pit temp and the brisket then usually start breakfast. Making biscuits on a pit is a bit of a challenge. I usually use 2 or 3 12" Dutch ovens and watch the temp with a non contact thermometer. At home I'll just use a sheet pan and pop them in the oven, I tried doing that on the pit with some tin foil, boy did that suck. So I did what all smart guys do, I listened to my wife. The eggs are easy, scramble in a bowl, pour into a well greased cast iron skillet and set it in the pit. I put the tomatoes in a grill basket at the cool end for about 3 min. Just enough to pick up some smoke. Then blend up the hollandaise sauce. We always have leftover meats from the party from the night before in the warmer so I let everybody choose what they want. Try this out yourself and let me know what you think. Thanks for all the great info you've provided. Keep up the great work.

Frank Favorito

For those of you who don't know what a hollandaise sauce is, here's a basic recipe....


  • 6 large egg yolks
  • 2 tablespoon lemon juice
  • Don't forget the smoked & blended cherry tomatoes
  • 1 cup firm butter


  • In 2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/2 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/2 cup butter and smoked tomatoes. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 2 tablespoons boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
  • Serve immediately.

I honestly don't know when Frank gets the time on a Saturday morning to do this! I was always lucky to get a cold, dry bowl of cereal or a pop tart or two at a BBQ contest. Sometimes I would sneak into a competitor's site and get a plate of breakfast. If I was lucky enough to be at a contest with Dana Hillis (Big Poppa's Country Kitchen) down in Florida, they would cook up a breakfast for ALL the competitors. 


Bill Anderson