The trick is to smoke the meat and not make the meat smoke
Date:January 25, 2014 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:ClickHERE to jump to additional Info about this recipe.
One of the beauty’s of this panning is everything can be done outdoors. The ingredients have beeb assembled & the BGE has been preheated to 375 degrees with a pair of the Half-Moon CI Griddle Grates.
To start the griddles were installed smooth side up. The bacon is cooking on one griddle while I am toasting some English muffins on the other.
The bacon is finishing up on the one griddle. The muffins are toasted & the eggs are now frying in egg rings on the other.
The finished bacon.
The eggs are done on one side…
…they get removed from the egg rings & are flipped & cooked for a minute on the second side.
This particular day had air temps in the single digits, so I brought everything inside the warm Kitchen for final assembly.
Here are the finished eggs.
The cheddar cheese get placed on the bottom half of the English muffin.
The fried egg goes on next..
…& gets topped with some bacon…
…and some more cheddar cheese.
Here we are back out at the Egg which is still at 375. The griddle grates get flipped so their ridged sides are in contact with the English muffin top & bottom.
The upper griddle grate is on & I have two foil wrapped fire bricks helping to weight them down. Next time for two sandwiches I will use only one fire brick.
The weight of two bricks squeezed out a bit more of the cheese than I might have liked, but a quick trim with some Kitchen shears cleaned things up.
These paninis were great in so many respects. They are simple to make, everything can be done at the grill (weather permitting) & they have great flavor.
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This panini from Perfect Panini appealed to me on many levels. First of all it was a BREAKFAST panini and I haven't run across too many of those. Having said that, it is also a panini you can eat any time of the day, not just breakfast. It also occurred to me that the entire panini could me grilled and assembled out at the grill. I would be heating the BGE Half Moon Cast Iron griddle grate to 375. This was the same temperature as the recipe called for the bacon and eggs to be cooked at in the frying pan. I could do everything on the Egg and simple flip the griddle grates over from the flat sides to the ridged side when it came time make the panini. Everything could be held out at the grill and the sandwich assembled right there. The day I chose to do it was in the single digits for air temperature and the winds were gusting over 20 MPH. So I decided to bring the eggs, bacon & muffins inside when it came time to assemble the sandwich. I didn't want the sandwich to cool off too much. The other reason I made it this day is I was home alone and I could experiment and not worry about any problems that might crop up. This would let me get my timings down and see how much multitasking/simulataneous cooking I could do at once. I liked the idea of having the two griddles when it came time to make the bacon and eggs. I was able to keep the bacon on its own griddle while I made the eggs and toasted the English muffins. I found I was able to overlap much of the cooking and I got my times down correctly first time out. The resulting panini was excellent, far better than an Egg McMuffin. I used better bacon, a nice sharp N.Y. cheddar cheese and added some Tabasco sauce to spice things up.
Perfect Panini: Breakfast Panini - Page 41
Using the Big Green Egg Kamado Cooker
BGE Plate Setter (Legs Up)
BGE S-S Grill Grid
BGE Half Moon Cast Iron Grill Griddle (Flat Sides up to start & Ridged Sides In for the panini) x2