Breakfast

Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!

This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!

Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.

Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!

Perfect for breakfast or brunch, Chef Britt shows you how to make two different Dutch Baby recipes on the Yoder Smokers YS640 Pellet Grill. Enjoy!

Scratch-made comfort food that is made with love and care is a hard thing to pass up. This week we bring you Biscuits & Gravy, featuring all scratch-made breakfast sausage, ground from spare rib tips and pork butt, buttermilk biscuits cooked on the grill and creamy sausage gravy. Is your mouth watering yet?

Ring in the new year in comfort and style! These scratch-made Cinnamon Rolls with Smoked Candied Nuts are absolutely worth the effort and the wait. You just can’t beat homemade!

Pitmaster Josh Cary and Chef Tom Jackson cook up some Chicken Fried Steak and Eggs and ask you about your favorite breakfast foods to cook on the grill.

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get ahold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.

BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!

There is never a bad time for tacos. Never! We're taking some of the classic breakfast burrito fillings and preparing them taco style, on the grill.

You may have noticed that we love our cast iron. That's because you can cook just about anything you'd prepare in your oven or on your stovetop in cast iron. That includes baked goods. Today we're repurposing canned biscuits to make one big cinnamon roll!

You will love the pillowy crust of this pizza. Use a Detroit style pan to add that delicious fried bottom you will use everywhere.

For a taste of the Southwest, these breakfast tacos are at the top of our list!

Biscuits and Gravy just got a whole lot better!! Chef Tom uses chorizo to take this simple recipe to the next level of delicious!

This roulade is great for a Thanksgiving breakfast and is perfect to prepare the night before.