Dog Walkers' Breakfast
- Smoked Breakfast Bacon
- Brioche French Toast
- Eggs in Ham Cups
- Potato and Sausage Hash
SMOKED BREAKFAST BACON 1 Slab Pork Belly cured with sugar about 3 pounds (1.36 kg) Rub 9 cups apple wood chips (2.2 litres) |
In a medium bowl, combine rub ingredients. Rub onto the pork belly, coating the meat. Massage the rub vigorously into flesh slightly tearing the micro fibers of the meat.
Place the pork belly in a large sealable plastic bag and seal. Place in the refrigerator to marinate overnight.
Place 6 cups of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for smoking. Preheat the barbecue to 400°F/204°C or high-heat on one side, leaving the other side off. Remove barbeque grate under heat source.
Build 3 smoke pouches. If using a gas grill, squeeze the excess water from the wood chips and place in the center of three large pieces of foil. Add the remaining dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out of barbecue, reduce temperature to 220°F/104°C or low-heat. Remove pork belly from the plastic bag and place on the cool side of the grill. Smoke for 2 ½ hours, changing the smoke pouch when smoke dissipates (about every 40 minutes).
Once pork is smoked and has a beautiful dark colour remove from heat. Place pork on a tray and tent loosely with foil. Let meat rest 15 minutes before carving into thin slices against the grain of the meat.
Serve with toast and tomatoes.
BRIOCHE FRENCH TOAST 12 1” thick Brioche bread slices (8mm) |
Apple Topping
2 tablespoons melted butter (30ml)
3 Granny Smith apples, peeled and sliced into ½” slices (6mm)
3 tablespoons brown sugar (45ml)
1 teaspoon cinnamon (5ml)
10 inch by 8 inch baking pan (64 cm by 20 cm)
1 tablespoon of unsalted butter for greasing pan (15ml)
In a small saucepan melt butter over low heat let cool slightly.
In a medium bowl whisk together sugar and eggs. Gradually add milk and cream, cinnamon, nutmeg, orange zest and melted butter stirring constantly to achieve an evenly mixed batter.
Soak the sliced bread in egg and cream mixture for about 2 minutes and gently squeeze out excess (like a sponge being careful not to tear the bread). Place bread slices in a prepared buttered pan.
Cover bread pan with plastic wrap and refrigerate overnight.
Take bread out of the refrigerator and unwrap.
Preheat barbecue to 375°F/190°C or medium-high heat, leaving the right side of the barbecue off to prepare for indirect cooking.
Meanwhile prepare apple topping. Heat butter in a medium skillet set over high heat. Add the sliced peeled apples, sugar and cinnamon and sauté until apples are tender crisp about 3 minutes.
Pour the warm apple mixture evenly over the bread.
Place the pan over the no heat side of the preheated grill. Cook until bread is puffed and golden, approximately 35 minutes.
Remove bread let cool slightly and cut into desired portions.
Serve warm with maple syrup.
EGGS IN HAM CUPS 12 Slices of 1/16” thickness and 4 inch in diameter of maple cured ham (1.6 mm thickness x 25 cm diameter) Place ham on a flat surface and cut a small “pie shape” 1 inch in width (6cm) slice from the center to outer edge of each ham piece. This helps create an even bottom for the ham cup. |
Place one slice of ham evenly into each muffin cup of the baking tray, ensuring the bottom is covered completely with ham. Place the cut out pie shaped ham on the bottom to cover any holes. Repeat until all muffin cups are evenly lined with ham.
Preheat grill to 400°F/204°C or medium-high heat,
Place muffin tray on the barbecue and grill until crisp – approximately 4 minutes or until crisp and golden around edges of ham. Remove from barbeque.
Carefully add 1 cracked egg to each ham cup. Cover the entire tray with a sheet of aluminum foil. Do not press down on foil leave loose but tightly sealed around edges.
Turn the temperature down to 200°F/100°C or low-heat.
Once temperature is reached place eggs on grill.
Cook eggs for 2-3 minutes or until desired doneness.
When desired doneness of eggs is achieved, remove from grill. Using a small off set spatula remove eggs on to serving platter.
POTATO & SAUSAGE HASH 1 Coil wheel of Sausage, 8” in diameter (51cm) available by special order from butcher 3 tablespoons unsalted butter (45ml) |
Melt butter in a skillet over medium heat. Add onion and sauté until golden and caramelized about 5 minutes. Add potatoes salt and pepper and cook for 15 minutes or until golden brown. Reduce heat to low and keep warm while you prepare your sausage.
Preheat barbecue to 375°F/190°C or medium-high heat.
Insert 3 metal skewers into the ring of sausage. This will secure the sausage and provide even handling. Place on to a tray and using a wooden skewer or fork gently poke threw casing of sausage all over the surface (this will stop sausage from busting out of casing while on the grill).
Oil preheated grill.
Place sausage wheel directly over heat source on the grill and cook for 15 minutes per side or until golden brown. Flip sausage with a large hamburger spatula or using oven mitts lift the metal skewers at the same time and flip. Remove and let rest cover loosely in tin foil before slicing.
Chop a section of the sausage and add to hash mixture. Mix well and transfer to a serving platter. Sprinkle with chopped fresh basil.
Enjoy the remaining sausage with bread and mustard.
Yield: 8 servings---
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