Tonight we did breakfast for dinner on the Weber Performer after I looked through the fridge and pantry and decided Huevos Rancheros would go nice with homemade salsa I made for the fourth.
I used the gas assist to light two baskets of charcoal while prepping onion, a red bell pepper, and a couple cloves of garlic.
Then a pound of local bacon got cut up and tossed in the cast iron Dutch oven.
I ended up separating the pound into two batches for better cooking. Once the bacon was done, a couple tablespoons of the rendered fat went into the cast iron skillet with the peppers and onions.
The finished veggies.
The garlic and then 2 cans of black beans went into the Dutch oven where rest of the bacon drippings were. They were seasoned with cumin, chili powder, and a few splashes of Crystal hot sauce. Water was added and they cooked until everything reduced.
While the beans were cooking, I fried up a half dozen eggs seasoned with Aldi brand Steak seasoning, which is similar to Chicago or Montreal seasoning. I found it was really good on eggs over the winter when I did a chuck eye steak on cast iron and then fried a couple eggs for breakfast.
I need to level out the grass where I keep my grills.
Everything was assembled. Tortillas were topped with a couple eggs, beans, bacon, peppers and onions, and the home made salsa. I tossed a couple hash browns in the toaster oven and ate everything with a fork. Here's your plate.
Only thing I would do differently is have a 26er to better fit the Dutch oven and skillet.
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Topic: .: 2015 WKC Summer eCook :: DAY SIX :: July 6th, 2015 :. (Read 8861 times)