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...
Just thought I'd share this with you. Maybe you'd like to give it a try. Let me know what you think.
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.
For those of you who don't know what a hollandaise sauce is, here's a basic recipe....
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.