The trick is to smoke the meat and not make the meat smoke

PANCETTA FRITTATA

  Date: May 02, 2015
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This second recipe I made from Fred. Thompson’s new Kamado Cookbook was also a breakfast themed recipe, like the BISCUIT BREAKFAST PUDDING. This time it was for frittata with some Italian influenced ingredients. For those of you unfamiliar with a frittata think of it as an omelette baked open-faced in a casserole dish. As for pancetta, it is an Italian bacon that is cured but not smoked. The fillings were sautéed in butter before being mixed in with the eggs. The mixture was stirred and poured into a casserole dish. This was placed on the Big Green Egg which had been heated to 400 degrees under the watchful eye of the DigiQ DX2 pit controller. The frittata was baked for about 25 minutes until the top was starting to brown. It is allowed to cool for 5 minutes before serving.
Recipe Source:
Alt image
Wicked Good Burgers

The Kamado Grill Cookbook:

Italian Frittata - (eBook)
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid (Level 6)
  • BBG-Digi Q Pit Controller
  • 9” x 13" Glass Casserole Dish
  • Ranch-T Lump Charcoal