What Are Top 5 Brunch Recipes for Kamado Style Grilling?
Are you looking for better brunch food ideas for your Sunday morning? Have you considered BBQ breakfast? Barbecuing doesn’t have to stay within the confines of a Friday or Saturday night. With the right recipe, you can enjoy a Sunday BBQ brunch that will keep your family in line for seconds.
Here are 5 of our favorite BBQ brunch recipes for kamado style grilling!
Delicious BBQ Brunch Recipes
1. Grilled French Toast - BBQ flavor in a classic breakfast.
Raw materials:
•vegetable oil
•1 quart quarter strawberries
•2 tablespoons aged balsamic vinegar
•1 orange juice
•2 teaspoons orange peel
•1 sprig fresh rosemary
•3 eggs
•¾ cup heavy cream
•2 tablespoons honey
•1 teaspoon vanilla extract
•6 slices brioche or salad bread
•Salt
•powdered sugar
Directions:
1. Preheat cast iron skillet on grill to medium heat and brush with oil.
2. After placing the strawberries on a large piece of foil, top with the balsamic vinegar, orange zest, and rosemary.
3. Fold the edges of the foil so you have an airtight packet and place it in the corner of the grill.
4. Roast on the grill for 3 to 5 minutes, or until the strawberries are warm and tender.
5. Add eggs, cream, honey, vanilla, and a pinch of salt to a shallow baking pan and whisk until well combined.
6. Dip both sides of the bread into the egg mixture and place on the grill.
7. After about 2 minutes (or until the first side of the French toast is golden brown), gently flip the bread and cook the other side for 1 to 2 minutes.
8. Remove from the grill and place on a plate or plate.
9. Cover with warm strawberries and sprinkle with a little powdered sugar.
Pro tip: If you want to save time and cook strawberries next to your French toast, consider using one of our adjustable dividers. It allows you to cook French toast with direct heat while heating strawberries with indirect heat.
2. BBQ Shakshuka - The most popular style of BBQ in the Middle East
Raw material:
•1 tablespoon olive oil
•½ white or yellow onion
•1 chopped garlic clove
•1 chopped bell pepper
•4 cups fresh diced tomatoes or 2 cans diced tomatoes (14 oz)
•2 tablespoons tomato paste
•1 teaspoon paprika
•2 teaspoons cumin
•1 teaspoon paprika
•1 pinch pepper
•1 pinch sugar
•salt and pepper to taste
•6 eggs
•½ tablespoon chopped fresh parsley
•pita bread or bread of your choice
Directions:
1. Heat olive oil in a deep cast iron skillet over medium heat.
2. Add the onion and fry for a few minutes or until the onion starts to soften.
3. Add garlic and continue to sauté until fragrant.
4. Add the bell peppers and sauté another 5 to 7 minutes.
5. Stir in tomatoes and tomato paste.
6. Add the spices and sugar, stir well, and let the mixture simmer for 5 to 7 minutes, or until it starts to reduce.
7. Beat the eggs directly on top of the sauce, evenly spaced.
8. Cover the pot and let the eggs cook. For runny eggs, let the sauce reduce for a few minutes before adding the eggs and cook to your liking.
9. Meanwhile, brush toast or pita bread with olive oil and place directly on the grill. Cook on both sides for 1 to 2 minutes (or until lines form) and the bread is crispy.
10. Serve the egg and tomato mixture as a toast or dip.
3. Eggs and Ribs Hash - Best use of leftovers from last night's barbecue.
Raw material:
•3 tablespoons vegetable oil
•12 ounces potatoes, diced into ½-inch cubes (peeling is optional)
•1 small red bell pepper diced
•1 small yellow onion diced
•salt and pepper
•8 ounces cooked, minced, or shredded pork or beef rib
•4 trimmed and roasted onions
•1 cup brewed coffee
•2 ounces veal or high-quality beef broth
•2 large eggs
Directions:
1. Preheat grill to medium heat.
2. Heat 1 tablespoon vegetable oil in a large cast iron skillet.
3. Add potatoes and cook until golden brown.
4. Add 1 tablespoon oil, bell pepper and yellow onion to the mixture and sauté until softened.
5. Season with salt and pepper.
6. Stir in the rib meat and keep warm by moving it to the indirectly heated side of the grill divider.
7. In a small saucepan, heat coffee over medium-high heat and stir in half syrup or beef stock.
8. Add the mixture to the hash to moisten it.
9. Using the last tablespoon of vegetable oil, fry the eggs in a nonstick or cast iron skillet, season with salt and pepper.
10. Divide hash between two plates and top with fried eggs.
Garnish with green onions.
4. Eggs Benedict Burger - New edition brunch all-stars.
Hollandaise Sauce Ingredients:
•3 large egg yolks
•1 tablespoon water
•1 stick unsalted butter cut into 8 pieces
•1/2 lemon juice
•salt and pepper
Burger Ingredients:
•1 pound lean beef
•Worcestershire sauce
•salt and pepper
•3 fried or hard boiled eggs
•3 slices crispy cooked bacon
•English muffin or hamburger
Directions:
1. Preheat grill to medium-high heat.
2. Heat water in a saucepan to a boil.
3. Place a heatproof bowl over a pot of water, add egg yolks and 1 tablespoon water and whisk for about 5 minutes or until mixture thickens.
4. Remove from heat and add lemon juice.
5. Season with salt and pepper.
6. Keep sauce warm on double boiler, stirring occasionally. If the sauce is too thick, you may need to add a teaspoon of water.
7. Season ground beef with salt, black pepper, and a few drops of Worcestershire sauce.
8. Form beef into 3 equal patties.
9. Roast on the grill for 4 to 5 minutes per side, or until cooked to desired doneness.
10. Assemble patties on buns or muffins. Then, top with bacon, an egg, and a spoonful of hollandaise sauce.
5. Roasted Espresso Glazed Doughnuts - For a sweet tooth, caffeine devil
Donut Ingredients:
•1 and 1/8 cup warm canned coconut milk
•¼ cup white sugar
•2¼ teaspoons instant yeast
•2 large eggs
•1¼ sticks melted unsalted butter
•4 cups all-purpose flour
•¼ teaspoon salt
Espresso Coconut Glaze Ingredients
•¼ cup coconut water
•1 cup powdered sugar
•2 tablespoons black coffee
•2 tablespoons unsweetened shredded coconut
Mocha Coconut Ganache Dip Ingredients:
•5 ounces milk chocolate
•7 tablespoons coconut milk
•2 teaspoons vanilla extract
•2 teaspoons instant espresso powder
Directions:
1. Mix sugar and coconut milk in a bowl until sugar dissolves.
2. Add yeast and stir gently. Let it rest for 10 minutes.
3. Melt butter in a separate bowl.
4. Beat the eggs and whisk constantly to add to the butter, then to the yeast mixture.
5. Stir for a few minutes to ensure the mixture is well mixed.
6. Add salt.
7. Add flour ½ cup at a time until all flour is incorporated.
8. Transfer the dough to a lightly greased bowl and let the oil coat the dough.
9. Cover the bowl with plastic wrap and refrigerate for at least 8 hours.
10. Remove the dough from the refrigerator and place on a lightly floured surface.
11. Roll out the dough to 1/4 to 1/3 inch thick.
12. Use a 3-inch knife to cut the dough, then use a 1-inch knife to make the doughnut holes.
13. Place the doughnuts on a lightly floured baking sheet and let rise in a warm place in the kitchen for about 50 minutes.
14. Combine coconut water, powdered sugar, and coffee in a medium bowl and set aside.
15. Heat a few inches of oil in a large saucepan over medium heat until it reaches 350º F.
16. Add donuts 2 or 3 at a time until golden brown on both sides.
17. Transfer donuts to paper towels.
18. Once the excess oil has drained, dip each doughnut into the espresso glaze, then sprinkle with shredded coconut. Let the glaze harden on a wire rack.
19. Preheat grill to medium heat.
20. Put the milk chocolate and coconut milk in a saucepan and heat over low heat until the chocolate is melted.
21. Add the espresso powder and stir until completely dissolved.
22. Add vanilla extract.
23. Coat each donut with cooking spray and place on the grill for 30 seconds to 1 minute on each side.
24. Serve the donuts with a warm mocha coconut ganache dip.
Breakfast BBQ Recipes
When you throw the grill into the equation, the possibilities for delicious breakfast and brunch recipes are endless. They can make your camping or your average weekend morning extra special. Take it a step further and add your own flavor to these BBQ recipes by adding your signature hot sauce, fresh local fruit, or other unique flavors your family loves. You’ll be creating amazing breakfasts for years to come.