Barbecue 29: Our First Breakfast Barbecue!

Despite having been a big barbecue fan for many years, we’ve never done breakfast on the barbecue before. Admittedly, this was partly down to a mix of never being bothered, having a perfectly good frying pan, and preferring cereal for breakfast 😉 But, boy, we were missing out. Barbecue breakfasts are fantastic, and you need to try one now!

This was also the earliest barbecue we’ve ever done (about 9am), and we weren’t convinced the weather would hold. Luckily, the barbecue god (I like to call him Grillor) was smiling down on us.


We’d been planning for about a week to hold our 30th barbecue on September 11, and invite our local friends over. This would have been fine, except for persistent rain for most of the week. So, we weren’t hopeful that we’d be able to do this breakfast thing at all. Luckily, as you can see, despite a few spots of rain we had no problems.

Well, I say “no problems”. It was really windy, and (as mentioned in barbecue 28’s post) we had no firelighters, so had to bank on the chimney working with newspaper. Thankfully it did, else we would have been moving our final barbecue past the mid-September point! It was strangely challenging to light a barbecue at 9am, though – perhaps it was just in my head 😉


It’s an English Breakfast – what do you think?

There were some interesting challenges here. Foremost was the fried egg (we’ll get to that). Otherwise, bacon, sausage, and half a beef tomato each, all piled onto a lovely sandwich.

So anyway, back to that egg. Gemma had requested that her egg be poached (!). Having been informed that the addition of water to the barbecue could have adversely affected cooking, she declined to have an egg. I went for the standard fried option. “But didn’t the egg fall through the grate, Matt?” I hear you cry. “No!” I defiantly return, “thanks to my trusty barbecue egg pan!”

I know you're impressed. But don't get too egg-cited.
Really it was just some foil, raised and folded over into an oblong pan shape, doubled at the bottom, and oiled to allow the egg to come out. I cracked the egg in, seasoned it and it was done in 5 minutes. Of course, given the difficulty of turning such a fried egg, this only really works if you like yours over easy.

So anyway. That was the only difficulty really – the bacon was fine, and took about the same time as the egg, being turned once. The sausage and tomato took a little longer (7-8) minutes to be cooked through.

And then, piled onto a sandwich… oh, piled onto a sandwich. The best breakfast sandwich you could imagine. Seriously, try it. If you’ve put your barbecue away for the year, resurrect it just for this. Go on! I mean, look!

YES. It's that good.

Go on. It reaches the parts other breakfasts can’t reach (TM) :) See you at barbecue 30! Woo!

Pico de Gallo

For the Mexican barbecue (ole!) I came up with a number of suitable dishes. This particular one is a staple of Mexican food. Pronounced “pico de gaio”, meaning “Rooster’s Beak”, it’s like a salsa, but less saucy. Spicy and delicious, and really good with white meat, or burgers.

Simple, and tasty.


  • Two ripe plum tomatoes, chopped into small chunks
  • Half a red onion, chopped finely
  • One to two large red chillies or jalapeño chillies, chopped finely
  • Juice and zest of one lime
  • A handful of coriander (cilantro), roughly chopped
  • 1tsp rock salt


Combine the ingredients! I’d start with just one chilli before tasting and adding more – it’s meant to be spicy, but if you can’t eat it because it’s too hot, there’s no point. You’ll need to leave this in the fridge for 3-4 hours so the flavours combine. Yum.

Garlic Tomatoes and Garlic Mushrooms

“More recipes!”, I hear you cry? Why, sure. This is something that I’ve been doing for a long time, which works just as well in an oven. I actually poached a similar recipe from Jez some nine or so years ago, and made it my own (thanks Jez).

The idea is that you put some cherry tomatoes (or mushrooms) in a tight little foil bag, and steam the whole thing on the barbecue with some garlic. It’s bloody good, I’ll tell you.


For Garlic Tomatoes For Garlic Mushrooms
  • A pack/punnet of cherry tomatoes. Grape tomatoes, etc. would work too.
  • 2-3 cloves of garlic, finely chopped
  • 1/2tsp salt, 1/2tsp black pepper
  • 5-6 basil leaves, fresh and chopped
  • A good glug of virgin olive oil
  • Five to six medium-sized white mushrooms. These are just the common sort you can find in supermarkets, farm shops, etc. Use whatever mushrooms you prefer, but slice them to about 1/2cm thick.
  • 2-3 cloves of garlic, finely chopped
  • 1/2tsp salt, 1/2tsp black pepper
  • Half a red onion chopped finely
  • A good glug of virgin olive oil


This couldn’t really be much simpler. But first, you need to make a foil bag. You’ll need about a metre of aluminium kitchen foil. Fold it in half (vertically) and then in half again. Now, with the open edges, fold in about a centimetre each side, twice. You should end up with an open bag/pouch that is 2-ply.

Okay, so that was hard to describe. Put your ingredients of choice in – all of them, then seal the open end of the bag in the same way as the sides. Shake gently. Put on a warm part of the barbecue (best not the searing hot part) and leave for 20 minutes or so. The tomatoes (/mushrooms) will have taken on a lovely flavour, and should have released a lot of juice, with broken skin, if they’re done.

P.S.: you can equally do this in a conventional oven – just make the bag in the same way, and cook at 180 celsius for about 20 minutes. The tomatoes go really well with chicken, fish and pork. Yum.