What better way to spend a hot Labor Day in SF but at a BrunchBQ. While visiting our pals Pam and Asa we decided to have a morning BBQ before our flight left town. We made french toast on the grill, Yum. Pam made the most delicious potatoes ever. Then we experimented with eggs. Cooking them in bell peppers right on the grill. The recipe could use some refinement, but it had some serious potential.
The peppers got a little blackened, which I didn't mind, but it did not please our top chef. Most disturbing was that the cooking process took a while, a while long enough for the eggs to develop a plastic-y skin around them. I think we could work on that by pre-heating the peppers? Cooking it at a higher temp? Not sure, but will keep perfecting the BrunchBQ menu.
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