Blackstone Breakfast Scramble

Finally, a breakfast post! I don’t do too much in the way of breakfast on a normal basis. I’ll toast a bagel, grab a Minutemen coffee and that will usually set the trajectory for the day. But this particular weekend, I was feeling some breakfast wraps. When MrsForensicBBQ and I did some camping, I made about a weeks worth of breakfast burritos to throw on the fire for sustenance. I was kind of breakfast burrito’d out since then – with good reason.

But I had a can of corned beef hash in the cupboard that needed used, so it was time for a breakfast scramble – Blackstone style. (and smoked bacon, because it’s what I do).

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Recipe

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The Prep Table

The first step was to get the bacon smoked. 225 for 2 hours is my go to. I was going to end up crumbling or dicing up the bacon, so I didn’t much care if I burned it up. I was also going to give it a heavy dusting of my Cajun blend. Spice up that Thick Cut bacon. Put the strips on a frogmat and to the smoker we went.

As we’re nearing the end of the summer, these smokers really got some work in this year. About time for another scrub. I think I’m going to put away the Trailblazer for year and just go with the Bull over winter. But anyway, you can see below that the seasoning is going to be ever-present once we get that color to it.

2+ hours later, we’re done with the bacon. That was about all for the prep on this one. Everything else is accomplished during the process. We’re going to chop up this bacon, add some onion, corned beef hash, some hot sauce and wrap it up.

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The Process

Chopped most of this bacon up, but also kept a strip or two to make sure it tasted okay. It did – a little over salty.. no surprise after that cajun bomb I threw on there – but overall, it was a tasty meaty strip. Now let’s get to the least appetizing picture of the day:

Threw down a coat of oil and unleashed the can of corned beef hash. No, I didn’t cook it like this, but the picture is hilarious in itself. I spread it thin, and got some serious crisp on this. Did the flip and crisped the hell out of that too. The Blackstone was put on medium on one side, low on the other. Once I got done crisping up the hash, pushed it to the side and went with the next ingredient. This time – it was onion.

Another splash of oil and put that saute on them onion. After about 5 minutes, I threw the chopped bacon on and put a little heat on there. Pushed it off to the side and here’s where we’re at so far:

Starting to look like the meat bomb burrito I was hoping for. I forgot to mention when I was cooking up the corned beef hash – I also cooked it with a heavy dose of that Crystal hot sauce (Stay tuned – I may have made my own cayenne pepper sauce). I actually ran out and had to go to Cholula. I like the Crystal on my cajun dishes – and Cholula on just about anything. Let’s crack some eggs.

If you couldn’t tell from my Swordfish Steak post – with my tater tot side – I’m still a kid at heart. And my egg preference shows that. Have never been a big fan of a runny yolk, so I usually go egg whites or scrambled eggs. Cracked four, mixed ’em up, salt and pepper and cooked it real quick. Threw it into the pile and we’re about ready to roll.

I couldn’t wait to get eating. I bought a 5-pack of some little wraps – so these were going to be wrapped for the week. The last large burrito wrap I had was going to me today – this morning – as I was going to put a hurtin’ on it.

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The Result

A quick 20-30 seconds on each side for the tortilla/wrap, and threw it on a piece of foil. The foil was largely for the ones I made for the week – but also does a great job to keep it’s form. For my large burrito – I put it right on the paper plate like the classy fella I am. Again, splash some oil and give the tortilla some heat and let it move without cracking.

Oh! Forgot to mention I put cheese on there after everything was cooked. Threw a heaping handful on there and mixed it up. I used Mexican cheese, because it’s a constant cheese blend that’s always in my fridge. Give it another splash of that Cholula and wrap it up. You can see above I had the previous wraps ready to go.

Because this one was going to be my special “today” burrito, I put it back for another toasting on each side to make sure it was perfect. And it was. Super simple cook, quick post – and my meals are good for the week. This is a Sunday, I have a lot of yard work to accomplish today – and hopefully put a good scrub on the smokers/blackstone. Thanks for flying through this one with me – see you on the next one!

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The Recipe