Shawn W
TVWBB Emerald Member
Cooked this on my keg but I thought I'd share here. Really good. I woke up just before 8 and went shopping this morning. On my way home from the market I came up with this idea.
Browned pork sausage meat (skins removed), browned hashbrowns, eggs, tomato, parsley, jalapeno jack and garlic stuffed bell pepper halves topped with panko and keg baked indirect at 350ºF for an hour and a bit with hickory and apple woods.
3 eggs whisked with a bit of sriracha, aoili and some grated parmesan. I then mixed the two bowls together and let it sit for 30 minutes or so and it sucked up most of the egg mixture.
Browned the top briefly under the broiler before serving, served with radler:
You can see the filling was quiche like which is what I was going for:
Browned pork sausage meat (skins removed), browned hashbrowns, eggs, tomato, parsley, jalapeno jack and garlic stuffed bell pepper halves topped with panko and keg baked indirect at 350ºF for an hour and a bit with hickory and apple woods.
3 eggs whisked with a bit of sriracha, aoili and some grated parmesan. I then mixed the two bowls together and let it sit for 30 minutes or so and it sucked up most of the egg mixture.
Browned the top briefly under the broiler before serving, served with radler:
You can see the filling was quiche like which is what I was going for:
