Well, I've thought about it sister. But I haven't figured out how to keep the eggs from falling through the grates.
Well, I have a method for that lemon’.
If you got a hanker’ for a scab of smoke for breakfast, take your omelet, trailcake, biscuit or such and layer it on one of Vinn’s greased pizza pans with the tiny holes in the bottom. Get your smoke started in the grill, and then indirect heat your breakfast up with all that flavor. It tastes a whole lot like the campfire breakfasts we have fond memories of. It don’t hurt much to add a pinch of chicory to your coffee grind. The memory of breakfast on the range comes flooding back.
Bon a’tite,
Paddy
Sis;
Once was a time when what you call cuein is the only means I had to cook, period.
Now mind you I don't squat on the ground any more, the joint's arn't as limber as they used to be, and getting down to fire pit level is now avoided as the getting back to my feet is some fete to do these days.
Now days I prefere to use a Braizer, a fire pit set on legs to raise the cooking surface to a decent hight so I can pull my chair up and sip on something whilts sipping on something cold and frosty.
For cooking I choose to let the fire burn down to coals and if I'm in mind for some smoke I will lay in a chunk of wood to smolder.
To better impart a smoke flavor to what I got in the skillet, pot or pan, I lay a foil tent that overlaps the edge of the pan to sort of catch some of the rising smoke from below.
Now I told you what I did, and how here is where I tell you what.
Most generally any kind of breakfast food can be cooked in this manner, fried eggs may take on a bit of rubbery chew if given too much smoke, hash browns cook real good so long as they have oil and moisture else they dry out pretty bad. Sausage, bacon, and ham cook up nicely as this is their way of being.
I have a spice mixture I use, I call it camp spice, quite simply it is just a BBQ dry rub, used like pepper will add a new demention to hashbrowns and eggs!
Take your spuds, run them through your grater, put maybe 2-3 Tbsp. oil or lard in your skillit, heat till the oil starts to shimmer, add the grated spuds, if you like fine slice some onion, and mix it in with the spuds for an added flavor kick. Salt, and apply your BBQ dry rub to taste, and fit a lid over all to have the vaporized moisture further cook the spuds. Now is a good time to put on another pot of coffee. Spuds take the longest to cook, next goe the meat, lay a pan lid over the meat so to catch any rising smoke, and to trap heat. By the time the spuds have developed a beautifyl brown crust, turn them over and begin to develop a nice brown scab on the other side. The eggs are the quickest to cook, I like to have plenty of oil in the skillet, and to prevent the development of a leather back to the egg I will put 3 Tbsp. of water in the skillit just before I add the eggs, the water is jumping on the heated metal, the oil is trying to float on top of the water, and the egg is on top of both of them, there is less sticking this way, and by putting a lid on the skillet the trapped steam will cook the top part of the egg, thusly the end of snotty eggs. As the eggs are cooking I like to season them with salt and curry, this serves a good contrast to the BBQ dry rub.
My BBQ Dry rub is made of Mace, chili, cayenne, paprika, sage, and cumin.
Rusty a you sure know how to sweet talk a girl. And you can cook.
Sis
