Day 2 of the Quarter Finals
The second quarter-final day of the 2018 World Cup sees the World Cup of BBQ moved back to England for the 2nd time. This could be the last game England play in the world cup this year, so I thought I would take the opportunity to do a good old English Fry-up.
I set the BBQ up for an indirect cook, using Big K charcoal, banking the charcoal to one side. I started all the food off cooking indirectly, with the exception of the black pudding. I cooked that directly in a cast iron sizzle dish, which I also used for the fried eggs towards the end of the cook. As I started to cook I added a couple of Alder wood chunks.
With the beans I put them in a ceramic pot and also stated them in the indirect area of the BBQ, gradually moving towards the direct zone.
Setting the BBQ up for indirect cooking allows you to control the speed your food cooks at. I did put the bacon on a little early so that was slightly overcooked.
It’s been a while since we have had fry-up. The sausages and bacon came from my local butcher and the black pudding was from Turner & George. The quality is so much better than buying from supermarkets. I really enjoyed cooking this on the BBQ, and using some added wood chunks gives a slight smokiness to all the ingredients.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Serving Size2
For the Fry Up
- 4 Pork Sausages
- 4 Slices Smoked Bacon
- Black Pudding
- 2 Medium Size Mushrooms
- 4 Hash Browns
- 6 Tbsp Baked Beans
- 2 Eggs
Once your BBQ has come up to speed and you have set it up for indirect cooking, place the sausages and hash browns on the indirect part of the BBQ. Also place the cast-iron sizzle on the direct portion of the BBQ and drizzle a little oil over the surface. Place the lid on the BBQ and cook for 5 minutes.
Place the beans, mushrooms, and bacon on the indirect portion of the BBQ. At the same time place the black pudding on the sizzle dish. Place the lid on the BBQ and cook for 5 minutes. After 5 minutes, flip / turn all the food over. Place the lid back on the BBQ and cook for another 5 minutes.
Take the black pudding out of the sizzle dish and place them in the indirect area of the BBQ. In turn, move the sausages, hash browns and bacon to the direct area of the BBQ. Watch them carefully so they don’t burn and then flip after a couple of minutes.
Move all the food to the indirect area. Add a couple of cake rings to the sizzle dish and then crack an egg in each. Place the lid back on the BBQ and cook for around 2 minutes or until the egg white is cooked.
Remove all the food from the BBQ and plate up. Serve with either toast or fried bread.