But you ain’t taking the country out of this boy.
I told the Wifely Unit that I would make breakfast on the grill a couple weeks ago but the weather has been less than cooperative.
I woke up and had a cup of coffee and a smoke out back and saw a window in the weather so I jumped up and got after it.
Let me tell ya, cooking on cast iron over a grill or an open fire is most definitely a learned skill, you don’t just wake up some random morning and say to yourself, yeah, I’m gonna go do that today.
I have literally been at it off and on for over fifty years now.
I will be the first to admit that I am a bit rusty, like some of my old fucked up skillets but it comes back to me every time just like riding a bike.
Notice the Secret Weapon there?
Pork Lard baby. It’s the shit.
That’s how you are supposed to do it if for some reason you don’t have any Bacon grease handy. The stuff is cheap but surprisingly hard to find in stores around here. You have to look in the Mexican Food aisle and it’s called Manteca if you can’t find it anywhere else.
It’s even printed on the other side of the container because that’s how I wound up finding it
The one on the left up above just got cleaned up and pressed back into service after several years of sitting out in the garage. Yet another reason I fucking love Cast Iron cookware.
It will eventually re-season again and be better than new.
Of course things would be a whole lot easier if the ingredients weren’t frozen solid before I started.
That above is an entire 24pack of link sausage that was basically a frozen brick when I started.
Just for fun, I was almost half way done with those when I went in and took a freshly brewed cup of coffee in to the Wife to get her woke up and let her know what was going on. The first thing she asked was what I was cooking for meat. When I told her she said NO, I want Bacon.
Do we even have any?
Yeah we do, it’s in the freezer, in brick form also.
So I dug that out and didn’t have any room for it yet. I had to finish cooking most of the links, move them up onto the tin foil I had put over the upper grill just for that purpose and then slap that brick of frozen bacon in the bigger pan and start in on that.
Then there was a whole bunch of flipping and moving shit around until I had room on the griddle to start moving thawed out strips of bacon onto it it one at a time.
This is where the experience comes in because as you are doing all this, the coals start really coming on and you have to be able to figure out where your hot spots are and move things around fast enough so that nothing starts burning.
As you can see, it’s not like cooking on a stove with 4 burners either. You only have so much room for your cast iron.
Eventually I got enough of the bacon done so I could start in on the frozen Potatoes O’Brien.
This is where the picture taking stopped.
I got busier than a cat trying to bury shit on a hot tin roof.
Because of the delay in having to start frying the frozen bacon, I started losing my heat. You only have so much of a window with coals and I was using real charcoal, not Briquettes.
After I got enough of the bacon done to get a bit of room, I started frying eggs on the griddle too.
Then the race was on because the heat really started going away in a hurry.
Of course just as I was about ten minutes from being done, I had a few rain drops hit me just to make things interesting.
I barely, barely had just enough heat left to get the eggs done, get everything plated up and inside the house.
It took just about two hours from start to finish.
I forgot to take a picture of the finished product because quite frankly, I was pretty dang hungry at that point so I dished up and devoured a large serving.
I can say the Wifely Unit was impressed and even said there was no way she could do that.
I can also say it was freakin’ delicious. My favorite breakfast pretty much.
So when the power goes out, I hope all the Little Snowflakes really enjoy all their soggy Soy patties.
All I need is enough material to build a fire and I’m good to go.
I highly recommend getting good at this for obvious reasons.
Start small and work your way up.
You will be glad to have this skill some day.