Campfire Breakfast Burritos

Full on breakfast burrito fail up front: I forgot the damn eggs. I hope you read that, take some time to yourself.. maybe consult with a family member or close friend.. and then come back and read what I did. Last year, I forgot the hash browns.. this year, the eggs. What am I even doing over here.

ANYWAY, add some eggs to my recipe below – I’d say a good 4-6 eggs because I ended up with like 8+ burritos. It won’t ration correctly as you’ll ended up with probably a dozen or so, but damn if I didn’t forget the eggs. Let’s get past that, and see what breakfast meat bomb burritos I made in its place.

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Recipe

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For those new to the blog, every year around July, we head north for our annual SMOKEfest. The last two years, we’ve done a combined camping trip and Smokefest where MrsForensicBBQ gets me out into the woods – we tent camp, we hike, I pretend like I know what I’m doing in the wilderness, it’s a blast.

No really, it’s been the time of my life. Even if it’s just her and I reading books by the fire, it’s a welcome calm in the middle of a hectic world. Sure, she reads murder books when we’re in the middle of nowhere (concerning) and I usually read American history (America) – but a mental reset is necessary.

But I also need to make some burritos. Let’s make some burritos.

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The Prep Table

It sure does. Let’s fire up that bacon and grease the Blackstone for the rest of the ingredients. We’re going Bacon, Hash Browns, Sausage, Green Chiles and hot sauce. Because that’s what I do. I bought two packs of bacon – one thick cut grandiose bacon for the Smokefest cook (spoiler) and then some shit thin bacon for these burritos. The crappiest bacon is still bacon. Cook it up until your desired done-ness, and then chop it up. I like this long spatula with a bladed edge as it accomplishes my tasks.

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The Process

The Blackstone is coated up with bacon grease – not the healthiest, but the tastiest. When that bacon is good and cooked, I took her off the Blackstone onto a paper toweled plate and let it set. It was time to throw on the hash browns and sausage. I think I made a point (every Blackstone cook I think) that I do my gradual heated griddle. I didn’t for the start of this cook – we stayed medium hot on both dials until the end. The bacon graced every part of the Blackstone, so the grease helped the browns and the sausage cook for this one.

I think it was called the “ocho” when I bought the full pack of Meat Church seasonings years ago, and I keep them in the ForensicBBQ garage now. When I put on them naked browns, they needed some pepper for sure. We busted out the “Holy Cow” and gave the browns a heavy, heavy dusting. Potatoes on the left, hot sausage on the right and we cooked them until done.

I reintroduced the bacon and chopped it up on the griddle and mixed it all up. I dialed down the left side to LOW, scraped away the greasy residue that was ever present from this cook. We’re going to put a little toast on our flour tortillas when we roll, so this artist needed a clean canvas. Now we got them bacons, sausages, and taters mixed up – I had a small can of hatch green chiles that needed to be present. Emptied them on top, mixed it up and we’re good to go.

Almost good to go. Y’all know I need my hot sauce. I’ve had a LOT of hot sauce in my life. My favorite for breakfast items is the original Cholula. If you make a hot sauce and want to make a play at the championship, let me know and I’ll put it to the test. But until then, Cholula gets the crown. I threw a heavy drizzle on there and we’re ready to go.

My workshop was the Blackstone front and center. Right side of the griddle had the mix. The left side was a lightly oiled surface ready for the tortilla. When I gave it a 1-2 minute toast, I’d throw it on the cutting board and turn around to my workstation behind me (the hopper lid of my RecTeq). Here I had my shredded cheese and my foil. When the tort had some color, I’d throw some mix on there, turn around and go to work. Sprinkle cheese, wrap, foil wrap.. and repeat.

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The Result

My burrito wrap after all these years has never been great. I watch those Qdoba, Chipotle, Big Ten Burrito (anyone?) “artists” do their wraps – but I’ve never been spot on with it. Until today. Nearly everyone of my burritos were knock out spot on wraps. I’m pretty sure it’s because I didn’t overload the damn things. I was respectful to the flour wrap – treated them nicely so I didn’t pack ’em heavy.

I went in thinking I’d throw them on the morning fire like I did last year, but I didn’t. I brought the RecTeq Trailblazer, so I used it every morning at our campsite and made a crispy burrito that was to die for. Let’s get into a parody look of the finished product.

I mean, c’mon now. Could I have painted this picture any better for you?

Okay, let’s put the dog in there… is that better? Seriously though – Pound of bacon, pack of browns, pound of sausage.. mini tin of hatch green chiles and shredded cheese and I packed away 8 small-ish burritos for a week long camping venture. I planned this pretty alright. This specific burrito was the leftover and it got the front-and-center treatment. My cholula intake for this week was embarrassing. I have the giant bottles at the ready – and for this trip, I dumped it into a mini-mason jar and used it generously.

The Campfire Breakfast Burrito (without egg) – give it a try!

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The Recipe