18 hours ago Casey Barber
TODAY

Sure, you're a pro at flipping burgers, sizzling up some hot dogs, and even roasting whole ears of corn on the grill. But have you ever decided to truly take your breakfast al fresco and cook your entire brunch menu outside?

Casey Barber

Your grill is ready and waiting to be the venue for your first meal of the day, so get the coffee going and fire it up! All you need is one inexpensive add-on a cast iron griddle and you're all set to be playing with fire. Look for inexpensive versions, such as the Lodge griddle available in many stores and online from Walmart and Amazon, and just make sure the heavy-duty one you buy has a lip or rimmed edge to catch runny eggs or hold onto bacon drippings. (If you already own a cast iron skillet, guess what? That works great on the grill too.)

Related: Cook a whole dinner from salad to dessert on the grill

It's hard to say what the best part of cooking brunch outdoors might be the pleasant surroundings, the tasty grilled flavors, or the fact that your house won't smell like bacon grease when you're done. Maybe all of the above?


Grilled Fruit Compote

Cook time: 20 Minutes
Prep time: 15 Minutes
Servings:
6

Ingredients


    • 1 pound plums, peaches, nectarines, or a mix of such fruits, pitted and chopped into bite-size pieces
    • 1 pound pitted and halved sweet cherries
    • 1/4 cup packed light brown sugar
    • 1 teaspoon vanilla extract



Preparation

Preheat a gas or charcoal grill to 450-500 degrees F or medium-high direct heat.
Toss the fruit, sugar and vanilla together in a bowl.

Criss-cross 2 large pieces of heavy-duty foil and pour the fruit into the center of the foil. Tightly crimp the foil edges together to make a sealed packet.

Place the packet on the grill and cook for 20 minutes.

Carefully open the packet, watching for steam that might escape. Pour the cooked fruit and its juices into a serving bowl.

Serve warm with the French toast (recipe follows), or cover and refrigerate overnight and bring to room temperature before serving.


Grill-Griddled French Toast

Cook time: 25 Minutes
Prep time: 10 Minutes
Servings:
6

Ingredients


    • 2 cups half and half
    • 4 large eggs
    • 2 tablespoons packed light or dark brown sugar
    • 1/4 teaspoon cinnamon
    • 1 loaf crusty Italian bread, cut into 12 slices
    • grilled fruit compote for serving (see separate recipe)
    • maple syrup and/or powdered sugar for serving (optional)



Casey Barber

Preparation

Preheat a gas or charcoal grill to 450-500 degrees F or medium-high direct heat. Place a cast iron griddle on the grates to preheat.

Whisk the half and half, eggs, sugar and cinnamon together in a wide, shallow bowl such as a pie plate until the sugar dissolves.

One at a time, dip the slices of bread in the half and half mixture to fully coat the slice. Only dip as many as will fit on the griddle, reserving the rest.

Close the grill cover and let the slices cook until browned on one side; timing will vary based on your grill, but should take no longer than 3-4 minutes.

Flip and cook to brown the other side, then repeat with the remaining bread and batter.

Serve with the grilled fruit compote and/or maple syrup and powdered sugar.


Grilled Bacon

Cook time: 15 Minutes
Prep time: 0 Minutes
Servings:
6

Ingredients



    • 1 package bacon of your choice



Preparation

Preheat a gas or charcoal grill to 450-500 degrees F or medium-high direct heat. Place a cast iron griddle on the grates to preheat.

Place as many strips of bacon as will fit comfortably on the griddle don't crowd them in. Cook with the grill lid open until the bacon is crispy, flipping 2 to 4 times as the bacon cooks to ensure it crisps evenly.

If the bacon drippings accumulate too deeply at the edges and lip of the griddle, carefully sop them up with a paper towel to avoid drips and grill flare-ups.

Transfer the cooked bacon to a paper towel-lined platter and repeat with the remaining bacon.


Grilled 'McMuffin' Sandwiches

Cook time: 15 Minutes
Prep time: 5 Minutes
Servings:
6

Ingredients


    • 6 English muffins
    • 6 breakfast sausage patties and/or Canadian bacon slices
    • 6 large eggs
    • 6 American cheese slices



Casey Barber

Preparation

Preheat a gas or charcoal grill to 450-500 degrees F or medium-high direct heat. Place a cast iron griddle on one side of the grates to preheat (Alternatively, if you've already cooked bacon on the grill, you can use the leftover bacon drippings for your eggs.)

Split the English muffins in half and place nook and cranny-side down directly on the grill grates until toasted to your preference. Remove and set aside on a platter while you cook the rest of the sandwich components.

If serving your sandwiches with sausage, cook the sausage patties directly on the grill grates as you would a hamburger, flipping once the edges are opaque and the patty no longer sticks to the grates when nudged with a spatula. Cook time will vary based on your particular patties, but should take no longer than 2-3 minutes per side.

If serving your sandwiches with Canadian bacon, cook the slices either on the preheated griddle or directly on the grill grates until browned and caramelized, about 2-3 minutes per side. Reserve the sausage patties and/or Canadian bacon on the grill warming rack while you cook the eggs.

One at a time, crack each egg onto the griddle and allow the white to firm around the edges before cracking the next. Close the grill and cook the eggs to your preferred doneness, flipping if desired and topping each egg with a slice of cheese during the final minute of cooking to melt it.

Assemble the sandwiches and serve immediately.



http://www.today.com/food/brunch-gri...-has-it-t35716