Breakfast Bagels

Whilst not really a recipe, it serves as a great reminder how versatile a BBQ can be. Nothing better than sitting outside with an early morning coffee whilst your breakfast cooks

Breakfast Bagels

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield2 Servings

Ingredients

  • 4 slices of back bacon, (We cure our own and this one had a lovely flavour of maple smoke with bay, pink peppercorns and rosemary in with the cure)
  • 2 sausage patties, these can be bought or skin sausages and make into patties
  • 4 eggs lightly beaten and seasoned with salt and pepper
  • 50gms of grated mature cheddar added to beaten eggs.
  • 1 Tbs butter
  • 2 bagels

Method

1

Cook the bacon and sausage on the grill, set aside but keep warm

2

Heat the butter in a small pan until foaming, pour in the egg and cheese mixture and stir until lightly scrambled, they will continue to cook in the residual heat so don’t over scramble.

3

Toast the bagels

4

place eggs on bagels, top with sausage and bacon and the sauce of choice  (in our house its red)

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Breakfast Bagels

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Susan Stoneman – Hot Cross Buns

Susan Stoneman – Hot Cross Buns

  • YieldMakes 12 (depending on size)

Ingredients

  • 300ml milk
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 7g sachet fast-action or easy-blend yeast
  • 1 egg, beaten
  • 75g sultanas
  • 50g mixed peel
  • (or 125g dried mixed fruit for the dried fruit ie. Sultanas & mixed peel)
  • zest 1 orange
  • 1 apple, peeled, cored and finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • For the crosses - 75g plain flour, plus extra for dusting
  • For the glaze - 3 tbsp apricot jam or orange marmalade

Method

1

Gently warm the milk and add the butter. Stir to help it melt. Leave to cool until it reaches hand temperature.

2

Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.

3

Add in the dried mixed fruit, apple, orange zest, ground cinnamon and mixed spice.

4

Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

5

Tip on to a lightly floured surface and knead for about five minutes until smooth and elastic.

6

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size.

7

Divide the dough into 12 even pieces the roll each piece into a smooth ball on a lightly floured work surface.

8

Cover with more oiled cling film, or a clean tea towel, then set aside to prove for an hour (or until doubled in size).

9

To make the crosses on the buns, mix the 75g flour with about 5 tbsp water to make a paste – add the water 1 tbsp at a time, so you add just enough for a thick paste.

10

Spoon into a piping bag with a small nozzle and then pipe crosses on the buns.

11

I cooked the buns in the Kamado Joe for about 30 mins at 150°C (using the deflector plates and cooking on the top grill). Usual bake test, brown on top and sounding hollow when tapped on the base of the buns.

12

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

13

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

14

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Susan Stoneman

Hot Cross Buns

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McMuffin

McMuffin

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

  • Spray Oil for the Plancha
  • 4 Muffins
  • 8 Pork Sausages
  • 8 rashers Streaky Bacon
  • 4 Eggs
  • 4 slices of processed cheese (I know that’s sacrilege but it is the best type for these)
  • (You can add other things such as hashbrowns or grilled tomato )

Method

1

Take the skin of the sausages and make four patties each containing two sausages. Squirt some oil on the plancha or griddle pan and put the patties on to cook. Add the bacon after about 10 mins.

2

You can do one of two things with the eggs you can cook them in a silicone ring, just like they do at McDonalds or you can scramble them.

3

Once you are happy that the sausages are cooked, toast the muffins and add the cheese to the top of the sausage patties and melt.

4

Pile up your sausage patties, bacon, egg and if desired a big splodge of ketchup

Recipe by Mark Cole :Twitter @Coleybbq, Instagram coleybbq

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McMuffin

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Two for One Breakfast (Part 1)

Two for One Breakfast (Part 1)

  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • 3 Large Jacket Potatoes
  • 6 Pork Sausages (3 for Part 1)
  • 6 rashers Streaky Bacon
  • 3 Eggs
  • 1 Onion sliced

Method

1

Bake the potatoes the night before and allow to cool.

2

Once cool, cut off the top and bottom and scoop out most of the potato, leaving 0.5/1cm inside. Reserve the potato for Two for One Breakfast (Part 2)

3

Take the skin off the sausages. At this stage you can flavour up the sausage meat if desired. I used a little bit of salt and pepper and some hot sauce. Mix together and split the mixture in to six, reserving 3 for part two. Use the sausage meat to plug the bottom half of each of the potatoes. Wrap two slices of bacon around each potato. You may need to pin them with a cocktail stick.

4

Stand the potatoes on the plancha or in a cast iron pan for approximately 20 minutes.

5

Once the sausage is cooked drop an egg in to the top of each and start frying your onion. The egg will take approximately 10 minutes, but cook it to your desired outcome. Sprinkle the onions over the top and you are good to go

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

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Two for One Breakfast (Part 1)

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Two for One Breakfast (Part 2)

Two for One Breakfast (Part 2)

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • Potato reserved from Part 1
  • Sausages reserved from Part 1
  • 1 Eggs
  • 1 Onion diced
  • 3 Rolls

Method

1

Form the remaining sausage in to 3 patties. Cook on the plancha for about 10 minutes a side or until internal temp reaches 70c.

2

Mash the potato and mix with the onion and egg. Form the potato in to 3 patties and put on the plancha with the sausage patties, these will probably take about 10 minutes a side. You might want to put a pat of butter under each to help with the browning.

3

Toast the buns cut side down on the plancha for a minute or two and assemble. If you are like me you will liberally lash with hot sauce. As with most breakfast dishes you can stack this with whatever you want!

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

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Two for One Breakfast (Part 2)

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Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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